Sauce for lobster ravioli
User Reviews
4.8
Sauce for lobster ravioli
Description
The sauce for lobster ravioli is prepared by gently sautéing diced onions in olive oil until tender but not browned. Tomato paste is then stirred in and cooked until fragrant to deepen its flavor. Crushed red pepper flakes add subtle heat, while deglazing the pan with dry vermouth lifts the flavors and contributes a distinctive aromatic note. Kosher salt and black pepper season the sauce appropriately.
Adding reserved pasta water loosens the sauce and helps it cling to the ravioli, while heavy cream enriches the consistency and adds a creamy texture that coats each piece smoothly. Simmering briefly integrates the ingredients and warms the sauce through. Tossing the cooked lobster ravioli in the sauce ensures each bite is flavorful without overwhelming the delicate seafood filling.
Serving this sauce immediately after tossing with ravioli allows the cream to maintain its richness without splitting. Substitutions like dry white wine for vermouth or non-dairy cream alternatives can be used, though vermouth contributes a distinctive flavor that suits this dish well. Attention to sautéing the onions gently and timing ensures a balanced, well-rounded sauce.
Ingredients
- 9 ounces lobster ravioli packaged
- 2 teaspoons olive oil
- ½ cup onion 2, diced
- 2 tablespoons tomato paste
- 2 tablespoons dry vermouth
- ⅓ cup heavy cream
- ½ cup pasta water about 1-2 ladles, from cooking the ravioli
- ⅛ teaspoon red pepper flakes or use a small pinch if you're sensitive to spice, crushed
- scant ½ teaspoon kosher salt or 1/4 teaspoon Morton's kosher salt, Diamond Crystal brand
- ⅛ teaspoon black pepper
Instructions
- Set up a pot of water to boil for cooking the lobster ravioli. Cook according to package directions.
- While the water is coming to a boil, assemble the sauce by heating a large skillet over medium heat. Add the olive oil and tilt the pan to coat the bottom with oil.
- Add the diced onion and sauté, for 3-4 minutes until the onions are very tender and translucent. Don't brown the onions.
- Add the tomato paste to the onions and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown on the bottom of the skillet. Stir in the crushed red pepper flakes to combine.
- Deglaze the pan with the vermouth and stir well to combine. Add the kosher salt and pepper.
- Add the pasta water and stir until well combined, then pour in the heavy cream, stirring constantly. Bring the sauce to a rapid simmer, then add the cooked lobster ravioli and toss to coat with the sauce. Serve.
Notes
- If dry vermouth is not available, dry white wine can be substituted, but vermouth provides a distinctive flavor important to this sauce.
- Non-dairy cream alternatives, such as coconut creamer, can work without compromising the sauce’s overall flavor.
- Nutrition information includes the ravioli noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 1509mg | 63% |
| Potassium | 263mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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