Sauce tomate crémeuse pour raviolis au homard

Ingrédients

• 1 pound fresh lobster ravioli
• 1/4 cup butter
• 1 small shallot (minced)
• 2 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1/2 teaspoon calabrian chili paste (or 1/3 teaspoon crushed red pepper)
• 4 ounces cooked lobster meat (optional, finely chopped)
• 1/3 cup white wine (or chicken stock)
• 1/2 cup heavy cream (warmed in the microwave or a small pan)
• 1 Tablespoon minced fresh chives
• 1/2 cup freshly grated parmesan cheese

Préparation

1. 1

   Cook the ravioli according to package or recipe directions. Save the pasta water.

2. 2

   Melt butter in a wide sauté pan over medium heat. Add shallot, cook for 3 to 5 minutes, stirring often. Add garlic, tomato paste, and red pepper. Cook 30 seconds, it should smell fragrant.

3. 3

   Add the white wine and scrape up any bits on the pan. Reduce by half. Add in the cooked lobster (if using) Add 1/2 cup of pasta water.

4. 4

   Reduce the heat slightly and pour in the WARM cream. Bring to barely a simmer. Cook until slightly thickened, about 3 to 5 minutes. Season to taste for salt and pepper.

5. 5

   Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.