Wondering what kind of sauce to make to go with packaged lobster ravioli? This easy lobster ravioli sauce is my go-to. Made with tomato paste, dry vermouth and a touch of cream, it's the perfect luxurious sauce for store bought pasta.
½cuppasta water (from cooking the ravioli)(about 1-2 ladles)
⅛teaspooncrushed red pepper flakes(or use a small pinch if you're sensitive to spice).
scant ½ teaspoonDiamond Crystal kosher salt or 1/4 teaspoon Morton's kosher salt
⅛teaspoonblack pepper
Instructions
Set up a pot of water to boil for cooking the lobster ravioli. Cook according to package directions.
While the water is coming to a boil, assemble the sauce by heating a large skillet over medium heat. Add the olive oil and tilt the pan to coat the bottom with oil.
Add the diced onion and sauté, for 3-4 minutes until the onions are very tender and translucent. Don't brown the onions.
Add the tomato paste to the onions and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown on the bottom of the skillet. Stir in the crushed red pepper flakes to combine.
Deglaze the pan with the vermouth and stir well to combine. Add the kosher salt and pepper.
Add the pasta water and stir until well combined, then pour in the heavy cream, stirring constantly. Bring the sauce to a rapid simmer, then add the cooked lobster ravioli and toss to coat with the sauce. Serve.
Video
Notes
Note: Nutrition values include the ravioli noodles.