Lobster Ravioli Sauce
Lobster Ravioli Sauce is silky smooth and adds a real wow factor to the dish! You’re going to look like a fancy professional chef serving this indulgent ravioli with a homemade, vodka cream sauce!
Servings 2 people
Calories 421kcal
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
- 15 oz can crushed tomatoes
- 2 tbsp butter
- ¼ cup heavy cream
- ¼ cup vodka
- ½ cup Parmesan cheese freshly grated
- 1 tsp lemon juice freshly squeezed
- I package lobster ravioli 9 oz package
- Chopped Italian parsley
Instructions
- In a pot with some depth, over medium heat add olive oil, shallot, and garlic. Saute for 2-3 minutes. Add the spices.
- Stir in the crushed tomatoes, butter, heavy cream, vodka, parmesan cheese, and lemon juice. Bring it to a simmer. This should take no more than 5 minutes.
- Add the package of lobster ravioli to the sauce. Cover for 4 minutes. Uncover and stir gently (don't break the ravioli).
- Remove from the heat. Garnish with chopped Italian parsley and serve!
Notes
Make Ahead
If you wish to make this recipe ahead of time, just make the sauce and store it in a jar in the fridge. Then, warm up the sauce with the ravioli (follow the recipe) and it’ll be perfectly fine. Maybe you’re making this recipe for Valentine’s Day? I think it would be amazing to make this sauce ahead of time in order to save time in the kitchen and keep the mess to a minimum. Leftovers and storage
Leftovers can be stored in the fridge for up to 3 days in an airtight container. I wouldn’t save them any longer than that. If you don’t have an airtight container, I recommend investing in some glass food storage containers. You’ll use them all the time and they’re microwave safe for reheating. How to reheat
Stove top (recommended) - Reheating is a breeze, simply place everything in a pan with a few splashes of dry white wine or broth. Reheat on medium heat until the sauce is bubbly and the ravioli is warmed throughout. Microwave - to reheat in the microwave simply vent your container, and microwave on high for 2 ½-3 minutes with a splash or white wine or water. Check it, if it’s not warm enough, keep microwaving in 30 minute intervals until it’s warmed through.
If you wish to make this recipe ahead of time, just make the sauce and store it in a jar in the fridge. Then, warm up the sauce with the ravioli (follow the recipe) and it’ll be perfectly fine. Maybe you’re making this recipe for Valentine’s Day? I think it would be amazing to make this sauce ahead of time in order to save time in the kitchen and keep the mess to a minimum. Leftovers and storage
Leftovers can be stored in the fridge for up to 3 days in an airtight container. I wouldn’t save them any longer than that. If you don’t have an airtight container, I recommend investing in some glass food storage containers. You’ll use them all the time and they’re microwave safe for reheating. How to reheat
Stove top (recommended) - Reheating is a breeze, simply place everything in a pan with a few splashes of dry white wine or broth. Reheat on medium heat until the sauce is bubbly and the ravioli is warmed throughout. Microwave - to reheat in the microwave simply vent your container, and microwave on high for 2 ½-3 minutes with a splash or white wine or water. Check it, if it’s not warm enough, keep microwaving in 30 minute intervals until it’s warmed through.
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 11g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 52mg | Sodium: 1598mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 364mg | Iron: 1mg