RECIPE FOR LOBSTER RAVIOLI SAUCE RECIPES

Name: Lobster Ravioli Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb lobster ravioli; 2 tblsp butter; 2 cloves of garlic; 1/2 cup(s) dry white wine; 1 tsp lemon zest; 2 tblsp freshly squeezed lemon juice; 1 1/14 cup(s) heavy cream; 1/3 cup(s) grated Parmesan cheese; Salt and pepper to taste; Fresh herbs for serving (optional)

LOBSTER RAVIOLI SAUCE RECIPE | COZYMEAL

Lobster Ravioli Sauce Recipe | Cozymeal image

The perfect lobster ravioli sauce is creamy, rich and flavorful. This version — made with butter, cream, garlic, Parmesan, white wine and lemon — complements sweet lobster flawlessly.

Provided by Tiffany La Forge

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 lb lobster ravioli
2 tblsp butter
2 cloves of garlic
1/2 cup(s) dry white wine
1 tsp lemon zest
2 tblsp freshly squeezed lemon juice
1 1/14 cup(s) heavy cream
1/3 cup(s) grated Parmesan cheese
Salt and pepper to taste
Fresh herbs for serving (optional)

Steps:

Gather all ingredients and bring a <a href="https://www.cozymeal.com/shop/cookware" target="_blank" rel="noopener">pot</a> of salted water to a boil. Cook the ravioli to al dente according to package instructions.
Melt the butter in a <a href="https://www.cozymeal.com/shop/cookware" target="_blank" rel="noopener">saucepan</a> over medium heat. Cook the garlic until softened and fragrant, about 1-2 minutes.
Zest the lemon using a citrus zester such as <a href="https://www.cozymeal.com/shop/p/true-zesty-citrus-zester-and-channel-knife" target="_blank" rel="noopener">True® Zesty™ Citrus Zester and Channel Knife</a>. Add the white wine, lemon zest and lemon juice. Bring to a simmer and simmer for 2 minutes. Whisk in the cream and season with salt and pepper. Let the sauce simmer a few minutes until slightly thickened. Whisk in the cheese.
Add the ravioli to the sauce and toss to coat. Garnish with fresh herbs and additional cheese.
Serve immediately. Enjoy!

Nutrition Facts : Calories 698 calories, FatContent 40.8 grams, FiberContent 2.5 grams, SaturatedFatContent 24.5 grams, SodiumContent 658.6 milligrams, SugarContent 3.5 grams, ProteinContent 21.4 grams, CholesterolContent 158.7 milligrams, CarbohydrateContent 57.9 grams, ServingSize 237.6 grams

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE RECIPE ...

Lobster Ravioli With a Light Tomato Vodka Sauce Recipe ... image

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 dozen lobster ravioli, frozen
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1/4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1/3 cup vodka
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
3/4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish

Steps:

Bring salted pasta water to a boil in a large stock pot over high heat.
For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
Or finely chop the tomatoes by hand if no food processor is available.
Heat olive oil in a large skillet over medium heat.
Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
Cook until garlic is lightly browned, about 3 minutes.
Next, carefully add the finely chopped tomatoes.
Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
(don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
Stir in the fresh basil.
Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
If your choose, remove the garlic cloves from the sauce.
Drain pasta and mix in a serving bowl with 3/4 of the sauce.
Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
Please sauce your pasta of choice to taste, and enjoy the leftovers!
Pasta may be topped with grated cheese and chopped parsley before serving.
Enjoy!

Nutrition Facts : Calories 179.4, FatContent 12, SaturatedFatContent 4, CholesterolContent 15.6, SodiumContent 140.8, CarbohydrateContent 9.4, FiberContent 2.5, SugarContent 5.3, ProteinContent 5

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