This elegant dish brings together delicate lobster-stuffed ravioli with a luxurious creamy tomato sauce, infused with garlic, herbs, and a touch of white wine. It’s the perfect fusion of decadence and comfort—ideal for a special occasion or a sophisticated seafood night at home.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Ravioli
500 g lobster ravioli (store-bought or homemade) For homemade, use pasta dough and fill with lobster meat, ricotta, lemon zest, and herbs
For the Creamy Tomato Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
¼ tsp red pepper flakes (optional)
½ cup dry white wine (e.g. Sauvignon Blanc)
1 can crushed tomatoes
½ cup heavy cream
¼ cup grated Parmesan cheese
1 tbsp tomato paste
1 tsp sugar (to balance acidity)
Salt and black pepper, to taste
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped (for garnish)
Cook the Ravioli
1
Bring a large pot of salted water to a gentle boil.
Add lobster ravioli and cook according to package instructions (usually 3–5 minutes for fresh, 7–8 for frozen).
Gently drain and set aside. Do not rinse.
Make the Creamy Tomato Sauce
2
In a large skillet or sauté pan, heat olive oil over medium heat.
Add shallot and sauté for 2–3 minutes until soft and translucent.
Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
Pour in the white wine and simmer for 3–4 minutes to reduce slightly.
Stir in crushed tomatoes, tomato paste, and sugar. Simmer uncovered for 8–10 minutes, stirring occasionally.
Lower heat and stir in the heavy cream and Parmesan cheese.
Season with salt, pepper, and basil. Simmer for 2–3 minutes until silky and slightly thickened.
Combine and Finish
3
Gently toss the cooked ravioli into the sauce.
Stir carefully to coat each piece, warming through for 2–3 minutes.
Add a splash of reserved pasta water if the sauce needs loosening.
Serve
4
Plate ravioli and spoon extra sauce over top.
Garnish with chopped parsley and more Parmesan if desired.
Serve immediately with garlic bread or a light arugula salad.
Tips & Variations
5
No Wine? Substitute with seafood or vegetable broth.
Add Seafood: Stir in cooked shrimp or scallops for extra luxury.
Make it spicy: Increase red pepper flakes or add a touch of Calabrian chili paste.
Make Ahead: Sauce can be prepared 1 day ahead and reheated gently before tossing with ravioli.
Ingredients For the Ravioli
500 g lobster ravioli (store-bought or homemade) For homemade, use pasta dough and fill with lobster meat, ricotta, lemon zest, and herbs
For the Creamy Tomato Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
¼ tsp red pepper flakes (optional)
½ cup dry white wine (e.g. Sauvignon Blanc)
1 can crushed tomatoes
½ cup heavy cream
¼ cup grated Parmesan cheese
1 tbsp tomato paste
1 tsp sugar (to balance acidity)
Salt and black pepper, to taste
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped (for garnish)
Directions Cook the Ravioli
1
Bring a large pot of salted water to a gentle boil.
Add lobster ravioli and cook according to package instructions (usually 3–5 minutes for fresh, 7–8 for frozen).
Gently drain and set aside. Do not rinse.
Make the Creamy Tomato Sauce
2
In a large skillet or sauté pan, heat olive oil over medium heat.
Add shallot and sauté for 2–3 minutes until soft and translucent.
Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
Pour in the white wine and simmer for 3–4 minutes to reduce slightly.
Stir in crushed tomatoes, tomato paste, and sugar. Simmer uncovered for 8–10 minutes, stirring occasionally.
Lower heat and stir in the heavy cream and Parmesan cheese.
Season with salt, pepper, and basil. Simmer for 2–3 minutes until silky and slightly thickened.
Combine and Finish
3
Gently toss the cooked ravioli into the sauce.
Stir carefully to coat each piece, warming through for 2–3 minutes.
Add a splash of reserved pasta water if the sauce needs loosening.
Serve
4
Plate ravioli and spoon extra sauce over top.
Garnish with chopped parsley and more Parmesan if desired.
Serve immediately with garlic bread or a light arugula salad.
Tips & Variations
5
No Wine? Substitute with seafood or vegetable broth.
Add Seafood: Stir in cooked shrimp or scallops for extra luxury.
Make it spicy: Increase red pepper flakes or add a touch of Calabrian chili paste.
Make Ahead: Sauce can be prepared 1 day ahead and reheated gently before tossing with ravioli.
Lobster Ravioli with Creamy Tomato Sauce
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