Tomato Cream Sauce for Lobster Ravioli

This creamy lobster ravioli sauce is filled with rich, savory tomato flavor and a hint of lobster tail. Toss this decadent sauce with your favorite ravioli for a quick and easy dinner!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook the ravioli according to package or recipe directions. Save the pasta water.
2. 2Melt 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. 3Add 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. 4Reduce 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. 5Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.