Mediterranean Lobster Ravioli Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
639 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Lobster Ravioli Sauce
Description
The "Mediterranean Lobster Ravioli Sauce" recipe begins by carefully sautéing shallots and garlic in olive oil to build aromatics. Chopped baby bella mushrooms are added and cooked down until their moisture evaporates. White wine is incorporated and reduced to concentrate flavor, followed by roasted tomatoes and drained capers, adding both sweetness and briny accents to the sauce.
Butter is melted separately until foamy, then the cooked ravioli are gently folded into the sauce to coat them evenly. The dish is plated with dollops of ricotta cheese, fresh lemon zest and juice for acidity, toasted pine nuts for crunch, and seasoning from flaky sea salt and freshly ground black pepper.
This assembly provides a balance of textures and deep Mediterranean flavors—earthy mushrooms, briny capers, sweet roasted tomatoes, bright lemon, and luscious butter—making it well suited for special seafood pasta meals. The sauce can be customized by adding other cooked seafood such as shrimp or scallops as suggested.
Serve immediately to preserve the delicate ravioli texture and to enjoy the contrast of creamy, crisp, and bright garnishes.
Ingredients
- 1 tablespoon extra virgin olive oil , plus more for drizzling
- 1 shallot thinly sliced, large
- 3 cloves garlic , minced
- 1.5 cups baby bella mushrooms coarsely chopped, or porcini mushrooms
- 1/2 cup white wine
- 1 1/2 cups tomatoes coarsely chopped, roast
- 2 tablespoons capers , drained
- 3/4 cup butter unsalted
- 20 ounces lobster ravioli
- 1/2 cup ricotta cheese
- 1 lemon
- 1 tablespoon pine nuts , toasted
- salt flaky sea salt and ground pepper
- black pepper flaky sea salt and ground pepper
Instructions
- In a large frying pan, heat the olive oil. Add the shallots, sauteing for 2 minutes until they start to soften. Add the garlic, sauteing for an additional minute.
- Add the mushrooms, tossing to coat in oil. Allow them to cook down until the pan is nearly dry, then add the white wine.
- When the pan is dry again, add the roast tomatoes and capers. Turn off the heat and set this aside.
- Boil and large pot of salted water and cook lobster ravioli according to package directions. Drain and drizzle with additional olive oil to prevent sticking. Set aside.
- Bring the sauce pan to a medium heat and add the butter, cooking until it is melted and foamy.
- Using a slotted spoon or spider spatula, carefully transfer the ravioli into the sauce and toss to coat. If adding additional cooked protein, add now.
- Divide evenly over 4 plates, then dollop with ricotta cheese, zest the lemon and then spritz with fresh lemon juice, sprinkle with pine nuts, flaky sea salt and freshly ground pepper.
- If you've tried this recipe, come back and let is know how it was in the comments or star ratings.
Notes
- Adding 1-2 cups of cooked seafood like chopped lobster, shrimp, langostinos, or bay scallops enhances this sauce's flavor and protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 49g | 75% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 114mg | 38% |
| Sodium | 697mg | 29% |
| Potassium | 561mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 18mg | 20% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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