Sauce for lobster ravioli

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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

Directions

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

• Calories: 637 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Cholesterol: 114 mg
• Sodium: 1509 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 21 g