Lobster Ravioli with Tomato Cream Sauce

This Lobster Ravioli with Tomato Cream Sauce is an easy recipe that uses store-bought refrigerated pasta stuffed and filled with cheese. The dish is topped with chunks of tender seafood and drizzled in homemade sauce.

5 from 4 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course dinner, lunch

Cuisine American, Italian

Servings servings

Calories 531 kcal

Ingredients

10-12 oz refrigerated ravioli Packaged, filled with cheese.
1 teaspoon olive oil or butter
16-20 oz raw lobster meat I used 8 oz lobster claw meat + 2, 5-6 oz lobster tails
1 teaspoon Old Bay Seasoning

Homemade Tomato Cream Sauce (Feel free to use your favorite jarred sauce if preferred.)

2-3 garlic cloves Minced.
2 tablespoons canned tomato paste
15 oz canned tomato sauce
1/4 cup dry white white Optional. I use Pinot Grigio.
3/4 cup heavy whipping cream
1/2 teaspoon Italian Seasoning
salt and pepper to taste
1 teaspoon sugar or sweetener Optional. See notes.

Instructions

Cook and boil the ravioli in accordance with the instructions on the package.
Season the lobster with Old Bay.
Heat a skillet on medium heat with olive oil or butter. Add the lobster and cook, stirring occasionally, for 4-6 minutes or until cooked through and opaque. Remove the lobster from the skillet and set it aside.
Add the garlic to the skillet (medium heat) and sauté for about a minute, stirring constantly.
Add in the tomato paste, tomato sauce, heavy cream, Italian seasoning, optional wine, optional sugar or sweetener, salt, and pepper to taste. Stir until the sauce is smooth. Continue to allow the sauce to cook for about 5-6 minutes or until thick.
Add the cooked ravioli and lobster to the pan with the sauce.
Serve.

Notes

Taste the tomato cream sauce and adjust the spices to suit your taste. I like to add a teaspoon of sweetener. This helps cut into the deep tomato flavor of the sauce and balances out the flavor. This is optional. Add more or use less to suit your taste.

You can substitute heavy cream with whole milk, plant-based milk, or half and half (a combination of milk and cream), but the texture and flavor of the sauce will be different.

White wine is used for flavor. You can omit it completely if you wish.

Before adding any sugar or sweetener, taste the cream sauce to see if it needs it. I like to add a teaspoon to reduce the strong tomato flavor. You may not find it necessary, or you may find you need more than 1 teaspoon. Season to your taste.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 31gProtein: 33gFat: 28g

Keyword lobster ravioli, lobster ravioli sauce

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