Lobster Ravioli in Tomato Cream Sauce


Usually I try to squeeze a pasta dish into the menu, even if it’s just one. My husband would rather less carbs, especially in the summer, so I try to accommodate him. But pasta is just so delicious, I can’t resist making it. This week I decided to make ravioli. Now, these are not from scratch but rather bought from the wholesale club BJ’s, but they are still delicious. And when prepared with a homemade sauce, no one will be able to know the difference. I pulled out a container of tomato sauce I had in the freezer, boiled up some ravioli and you have one quick and elegant meal.



Total Time: 20 minutes
Servings: 2-3

1 (12.5 ounce) package of lobster and crab ravioli, fresh or frozen
Salt, for flavoring pasta water
2 Tablespoons olive oil
1 shallot, finely chopped
2 garlic cloves, minced
2 cups tomato sauce, recipe HERE
1/4 cup heavy cream
fresh Italian bread, for serving

1. Bring a large pot of water to a boil. When water is boiling, add salt for flavor. Cook ravioli according to package. Ravioli are done cooking when they rise to the top. Don’t overcook, as the pasta will become mushy and the filling will start to ooze out.

2. While the water is boiling for the ravioli, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes. Add the tomato sauce and stir. Be careful adding the tomato sauce as it may splatter when it hits the hot pan. Add the heavy cream and stir to combine and heat through. Turn heat to low.

3. When ravioli is done cooking, use a slotted spoon to transfer ravioli from the water to the sauce. Gently toss and serve with fresh Italian bread.


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