Creeach Fam Recipes
Sauce for lobster ravioli
2 servings
portions5 minutes
temps actif15 minutes
temps totalIngrédients
9 ounces packaged lobster ravioli
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 1/4 teaspoon Morton's kosher salt)
⅛ teaspoon black 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.
Nutrition
Taille de Portion
-
Calories
637 kcal
Lipides Totaux
34 g
Lipides Saturés
15 g
Lipides Insaturés
8 g
Acides Gras Trans
-
Cholestérol
114 mg
Sodium
1509 mg
Glucides Totaux
61 g
Fibres Diététiques
5 g
Sucres Totaux
7 g
Protéines
21 g
2 servings
portions5 minutes
temps actif15 minutes
temps total