| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 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
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Instructions
- 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!
Recipe Notes
Our choice for a wine pairing: try the 2010 Mer Soleil Barrel Chardonnay - rich, buttery and an excellent complement to this lobster ravioli. Cheers!
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