Lobster Ravioli Sauce Recipe?
This flavor journey makes lobster ravioli restaurant-quality! This five-star Lobster Ravioli Sauce Recipe is velvety and tasty thanks to grated parmesan cheese, heavy cream, and crushed tomatoes. A few simple items can prepare a delicious ravioli sauce for a cheap “fancy” dinner.
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Whisk
- Microplane or fine grater
- Measuring cups and spoons
Ingredients
- Butter – 2 tablespoons
- Shallot – 1 finely diced
- Garlic – 1 teaspoon minced
- Dried Thyme – 1 teaspoon
- Dried Basil – 1 teaspoon
- Dry White Wine – ¾ cup Sauvignon Blanc or Chardonnay
- Crushed Tomatoes – 1 cup
- Heavy Cream – 2 cups
- Grated Parmesan Cheese – ½ cup
- Old Bay Seasoning – 1 teaspoon
- Paprika – 1 teaspoon
- Kosher Salt & Black Pepper – to taste
- Lobster Ravioli – 12 ounces store-bought or homemade
- Lemon Zest – 1 teaspoon
- Fresh Parsley – for garnish
- Lemon Juice – 1 tablespoon optional
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Sauté the diced shallot and minced garlic until fragrant and tender, about 2-3 minutes.
- Stir in the dried thyme and basil. Cook for an additional minute.
- Deglaze the pan by pouring in ¾ cup of dry white wine. Let it reduce by half, about 2 minutes.
- Add 1 cup of crushed tomatoes, lemon zest, and 2 cups of heavy cream. Stir to combine.
- Bring the mixture to a simmer over medium-low heat, and cook for 5-7 minutes, stirring occasionally.
- Gradually whisk in ½ cup of grated parmesan cheese until it melts completely into the sauce.
- Season with Old Bay seasoning, paprika, kosher salt, and black pepper to taste.
- While the sauce simmers, cook the lobster ravioli according to the package instructions.
- Gently toss the cooked ravioli in the sauce until well-coated.
- Serve the ravioli topped with fresh parsley, additional parmesan cheese, and a squeeze of lemon juice if desired.
Notes
- If you want more depth, brown the shallots and garlic. Don't skip the step of caramelizing the shallots and garlic at the start. This method brings out the natural sweetness of the food and gives the sauce a strong, robust flavor that makes the whole dish better.
- Choose Good Cheese: For the best taste, use newly grated Parmigiano Reggiano instead of parmesan that has already been shredded. This cheese melts more easily into the sauce, giving it a creamier, thicker texture and a real Italian taste.
- Monitor the heat: After adding the cream and cheese, keep the sauce on low to medium heat. If you heat something too much, it might break or turn grainy. Carefully stir the sauce until it has the consistency you want.
- Use Saved Pasta Water: If the sauce gets too thick, add a tablespoon of the pasta water that you saved. The starches in the water will help thin the sauce out without making it too watery, so it will still have a smooth taste.
- Add some red pepper flakes or Cajun sauce if you like your food a little spicy. This can give the sauce a little kick that cuts through its sweetness.
- Add Fresh Seafood: To make the pasta more protein-rich, sear scallops, sauté shrimp, or use buttery lobster claw meat on top. The seafood pairs well with the rich sauce, making the dish a true seafood feast.
- Boost with Homemade Lobster Stock: If you're using fresh lobster, you might want to use the shells to make a stock. You can use it instead of pasta water in the sauce to make the lobster taste stronger and the base more complex and full of seafood.
- To balance the tastes, add a little lemon juice or zest at the end. This cuts through the richness of the sauce, making it brighter and more balanced.
- Go Green: At the very end, add baby spinach or chopped fresh herbs like basil or parsley to give it a fresh taste. Adding this will give the sauce a bright color and a fresh, herbal smell.
- Extra Creamy: To make the sauce even richer, add a small amount of cream cheese or mascarpone at the end of the cooking time. This makes the sauce very smooth and buttery.
- Use Different Cheeses: If you want a sourer taste, use pecorino or asiago cheese instead of or in addition to Parmigiano Reggiano. This will give the dish a unique flavor.
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