Lobster Ravioli Sauce
A deliciously creamy lobster ravioli sauce recipe with a hint of tomato and swirls of baby spinach. Serve over store-bought or freshly-made homemade lobster ravioli. Simple and quick - perfect for date nights!
Servings: 5 people
Calories: 310kcal
Ingredients
For the sauce
- 2 Tablespoons olive oil
- 2 Tablespoons shallot finely diced
- 4 sprigs fresh thyme
- 2 teaspoon fresh garlic minced
- ½ cup pasta sauce
- 1 cups heavy cream
- 1 teaspoon old bay seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper freshly ground
- 2` Tablespoon parmesan cheese freshly grated
- 2 cups baby spinach leaves fresh
- ½ teaspoon red pepper flakes optional
- salt to taste
Ravioli
- 18 ounces lobster ravioli homemade or store bought
- 4 quarts water
- 1 tablespoon table salt
Instructions
For the ravioli
- Add the water and salt to a large pot and bring to boil over high heat. Add lobster ravioli and cook for about 4 minutes. The ravioli will quickly float to the top. Cook to your preference - about 4 minutes or as directed, if the ravioli is store-bought. Do not over-cook the ravioli as it will fall apart. Remove the ravioli from the pot with a slotted spoon and set aside.
For the sauce
- In a large frying pan, heat the olive oil over medium heat. Sauté the finely diced shallots and garlic for 1-2 minutes. Add the pasta sauce, heavy cream, black pepper, paprika, old bay seasoning, red chili flakes (optional) and a pinch of salt. Bring to a simmer and sauté until the sauce thickens. Add the fresh baby spinach. Add thyme leaves - remove by pinching them in the opposite direction of growth from the stems. Stir.
- Add the lobster ravioli once the spinach has wilted. Spoon the sauce over the ravioli and simmer for another 5 minutes. Garnish with freshly grated parmesan cheese. Serve immediately.
Video
Notes
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- Add a pinch of red pepper flakes or hot sauce to give it a kick
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- Use freshly grated parmesan cheese - it makes a huge difference and tastes better than store bought grated cheese.
How to make this in advance
Prepare the sauce without the spinach ahead of time. Store in an airtight container and allow to cool. Refrigerate. Pasta sauce lasts for about 3-4 days in the refrigerator. When ready to serve, reheat the pasta sauce over medium heat and use a whisk to ensure it is at the right consistency. Once the pasta begins to simmer and has heated through, add the fresh baby spinach leaves and turn off the heat. Add freshly cooked ravioli. Serve immediately.Storing Leftovers
Refrigerator. This lobster ravioli sauce will keep in the fridge for about 3-4 days when stored correctly. To store, allow the sauce to cool to room temperature, then place into an airtight container. Reheat. For best results, warm the sauce on a stovetop over medium heat for 3-5 minutes or until heated through. Using a microwave to heat is a little tricky as the sauce tends to heat unevenly. If using a microwave, first heat the sauce for about 30 second, stir, then heat for about 10-15seconds. Continue heating for about 10-15 seconds, stirring occasionally until heated through. Note: Sometimes the sauce will thicken in the refrigerator. If that happens, just add a little water (e.g., 1-2 teaspoons) until the sauce reaches the correct consistency. Freezing. You can freeze this sauce for about 3 months as long as it is cooled then stored in an airtight, freezer safe container.Nutrition
A single serving of this Lobster Ravioli Sauce has about 180 calories, 16.1g of fat and 8.3g of carbohydrates. This Lobster Ravioli sauce recipe yields approximately 5 servings.A single serving of the Lobster Ravioli Sauce with Lobster Ravioli will have about 310 calories, 18.1g of fat and 29.3g of carbohydrates.
The nutrition guidance and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.