Lobster Ravioli Sauce

4.80 from 163 votes

Wondering what kind of sauce to make to go with packaged lobster ravioli? This easy bisque-like 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.

Course Side Dish

Cuisine American

Keyword creamy pasta sauce, lobster ravioli sauce, pasta sauce, sauce for lobster ravioli

Dietary Restrictions Egg Free, Gluten-Free, Low-Carb

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 637kcal

Author Lisa Lotts

Ingredients

9 ounces packaged lobster ravioli Rana (Costco) and Trader Joe's pastas ƒboth work well in this recipe, but use what you have.
2 teaspoons olive oil
½ cup diced onion 2
2 tablespoons tomato paste
2 tablespoons dry vermouth
⅓ cup heavy cream
~½ cup pasta water (from cooking the ravioli) (about 1-2 ladles)
⅛ teaspoon crushed red pepper flakes (or use a small pinch if you're sensitive to spice).
scant ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton's kosher salt
⅛ teaspoon black pepper

Instructions

Set up a pot of water to boil for cooking the 9 ounces packaged 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 2 teaspoons olive oil and tilt the pan to coat the bottom with oil.
Add ½ cup diced onion and sauté, for 3-4 minutes until the onions are very tender and translucent. Don't brown the onions.
Add 2 tablespoons 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 ⅛ teaspoon crushed red pepper flakes to combine.
Deglaze the pan with 2 tablespoons dry vermouth and stir well to combine. Add scant ½ teaspoon Diamond Crystal kosher salt and ⅛ teaspoon black pepper.
Add ~½ cup pasta water (from cooking the ravioli)and stir until well combined, then pour in ⅓ cup heavy cream, stirring constantly. Bring the sauce to a rapid simmer, then transfer the cooked pasta using a kitchen spider or slotted spoon and toss to coat with the sauce. Serve.
Don't forget to download your FREE Guide to upgrading store-bought marinara.

Video

Notes

Nutrition values include the ravioli noodles.
If you don't have dry vermouth, you can substitute a dry white wine, though vermouth has a distinctive flavor that really works well in this recipe.
Some readers have used non-dairy creams to good effect, including coconut creamer without marring the flavors.

Nutrition