I’d give just about anything to drown in this creamy tomato sauce – like, literally.
So last night, I’m hovering over the range “taste testing” the sauce by the spoonful, and I ask the sous chef if I need to make more (for the two of us, by the way…) – because I have a serious phobia of not having enough sauce. Is that a thing? I’m pretty sure it is, and I am plagued with angst just about daily from it. Is it because I eat half the sauce while I’m making dinner? Maybe. I’m not going to rush to conclusions here.
So, the sous chef assures me we have enough – but out of an abundance of caution, I make more sauce. Naturally. Because the sauce is just. that. good. (By the way – let the record reflect – there was no leftover sauce.)
I know, I know, you’re all like, “what about the lobster ravioli?” Let me rewind quickly. The sous chef, and dual-hatted blog critic, has been telling me that we need easy recipes on here. So I’m all like, great! World’s easiest recipe coming right up. It’s Trader Joe’s lobster ravioli. Is that cheating? Possibly. But this is, as I’ve always said, a judgment-free zone.
Unless you’re the sous chef. He’s all like, “are you really going to blog about this and not make homemade ravioli?” Number one: he asked for easy recipes, and it doesn’t get much easier than this. Number two: after dinner, he tells me I HAVE to blog about this.
And as much as I love Trader Joe’s, clearly, the sauce makes this whole thing ah-mazing. And this is so quick, so easy, and hassle-free. It literally comes together in the blink of an eye, and perfect for a special occasion.
Um, hi New Year’s Eve. I’m looking at you.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
- 18 oz. prepared lobster ravioli we used Trader Joe's (the best!)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 16 ounces tomato sauce
- 28 ounces fire-roasted diced tomatoes
- 1 cup heavy cream
- 1/4 cup Parmesan cheese plus more for serving
- 1/4 cup fresh basil leaves juilenned
- 1 teaspoon crushed red pepper flakes (optional, adds spice)
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Ingredients
|
|
- In a large pot, boil 4 quarts of salted water.
- While the water boils, add your olive oil and butter over medium heat to a separate sauce pan. Add the onion, and cook for 8-10 minutes, stirring occasionally. Add the garlic, and saute for an additional 3-4 minutes.
- Add the tomato sauce, fire-roasted diced tomatoes, and heavy cream to the sauce pan.
- Stir in the Parmesan cheese, fresh basil, crushed red pepper flakes, garlic salt and pepper.
- Let simmer on low.
- The water should have come to a rolling boil by now. Add the lobster ravioli and cook according to instructions. For the Trader Joe's lobster ravioli, boil for 4-6 minutes.
- Strain the lobster ravioli.
- Serve with the creamy tomato sauce, and top with additional Parmesan cheese.
- Eat!
Our choice for a wine pairing: try the 2010 Mer Soleil Barrel Chardonnay - rich, buttery and an excellent complement to this lobster ravioli. Cheers!
This is freaking awesome.I let my wife taste the sauce and the first thing out of her mouth was I could drink this.I have become a hero because of these super easy and fast recipies that are so good.
I’m so glad to hear it, Larry! It really is quite the easy recipe 🙂 Thanks for stopping by!
Agreed!! Just be careful with the red pepper flakes if your family doesn’t like spicy.
Hi Ken, absolutely. Please do adjust to your liking!
Tonight will be my second night making this dish! The sauce is amazing! Thank you for this recipe!!
Thanks so much, Marisa! I could drink the sauce! 🙂 Glad you enjoyed it!!
This is always a go to recipe for the sauce, i sadly do not have a trader joes near me anymore , so no access to the lobster ravioli anymore..but seriously any cheese or meat ravioli will do. So dang good
Hi Alex! Absolutely – any ravioli works!! So glad you enjoyed it! 🙂
Thank you for this easy, delicious recipe! This sauce was exceptional. My husband and I both loved it! However, I do have A LOT of sauce left over. I’m not sure I can freeze it because of the heavy cream? Do you know if it would separate?
Hi Theresa! I’ve never tried freezing the sauce, but I imagine it could curdle with the cream. It’d likely keep in the fridge for 3-4 days, maybe toss it with some pasta or serve over chicken in the next couple of days? I hope you find a use for it!!
Made this before, outstanding! When i made it a second time I added 1 cup of lump crab meat broken up some. It was wonderful too. Thanks, Giada
That sounds delcious! So glad you enjoyed it!
One of the best sauces I’ve ever had – and so easy!
This is one of the best sauces I’ve ever had – and so easy!
I am so glad you enjoyed it!!
Amazing! Tried tonight and the whole family thought it was delicious. Will make again for sure!
I am so glad you enjoyed it!!
Can the sauce be prepared ahead of time? Or will it separate and not come together…
Hi Jane, I think you can certainly make this in advance – at least 3-4 days ahead of time and refrigerate it. I hope you enjoy it!
How long do you suggest simmering the sauce on low?
Hi Josephine, I think it’d be good to simmer on low as long as it takes your water to boil and ravioli to cook – 10 to 12 minutes or so. I hope you enjoy!
How long do you suggest simmering the sauce on low, so it doesn’t taste raw?
This sauce was absolutely DELICOUS! and sooo easy 🙂 Thanks for sharing!
So glad you enjoyed it, Sara!
I used sun-dried tomatoes instead of the fire roasted tomatoes and the sauce was amazing. Costco sells this wonderful Rana Maine Lobster ravioli that is just perfect for the sauce. Thank you from HAWAII!
Hi Pua, that sounds delicious!! So glad you enjoyed it! Aloha! 🙂
This recipe was so easy to make and it was delicious! Thank you for a wonderful recipe. Enjoying it all the way in the rainbow state! Aloha 🙂
Aloha, Kristine! So happy to hear you enjoyed it! Thanks for stopping by!
So tasty, I didn’t have basil so I substituted with Parsley. I also used the sauce over some toasted cheese bread for my Grandfather who doesn’t eat seafood or meat!
That sounds delicious! Very happy to hear you enjoyed it!
Anxious to make this tonight with my lobster ravioli from Costco. I have a question about the tomato sauce… do you mean jarred sauce already prepared or canned tomato sauce with no seasoning?
I took the added step of using an immersion blender after cooking to make the sauce smooth rather than tomato-chunky. Highly recommended!
holy lobster ravioli! this sauce takes this dish to another level thank you so much !!
I discovered this recipe about a year ago and it has quickly become our family’s go-to pasta sauce. We joke that it’s like crack and we never let any go to waste! I love it with the TJ lobster ravioli, but we always have a ton left over and we always try new ways to use the rest. We’ve tried it with fresh linguine, angel hair, and rigatoni pastas, and have also added baked chicken breast, salmon, and shrimp, all of which were superb! Add a side salad, some garlic bread, and a your favorite wine and you have a super easy weeknight meal!
Hi! I just wanted to let you know that I found your recipe in 2020 and have been using it regularly ever since. This recipe is perfection. Sometimes I’ll try to tweak the recipe but it NEVER comes out as good as the original! I will stop making my own additions lol thank you so much for a great recipe! The only tweak that has worked in my favor is letting the sauce simmer for an hour on the lowest heat setting, and letting the noodles finish cooking in the sauce. I also use cheese tortellini because I can’t find lobster ravioli as easily as I would like. This is a recipe I could eat everyday for the rest of my life and never get tired of it! Much love!
We love this sauce! It is so delicious. I freeze the leftover portion and just pull it back out another time for pasta night. Sometimes I even add a cup of chicken broth to the leftovers and have homemade tomato soup!