Lighter Lobster Ravioli Sauce
Serves 2
5 mins prep
15 mins cook
20 mins total
This homemade Lobster Ravioli Sauce recipe is the perfect special occasion meal! Made without heavy cream, it's a lightened up version of the traditional pink sauce recipe, so you can enjoy a home cooked meal just like you'd get at your favorite Italian restaurant, without all the extra heavy ingredients. Lobster Ravioli Sauce comes together in minutes & will quickly become one of your new favorite pasta sauce recipes!
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Brown the butter. In a saucepan over medium-high heat, melt the butter until lightly browned, about 2-3 minutes, then add in the garlic infused olive oil.
Make the sauce. Add the tomato paste to the pan & reduce the heat to simmer, cooking the paste down for about 5 minutes. After 5 minutes, add the milk, lobster meat and spices to the tomato paste, stirring gently to combine, increasing the heat to medium low and cooking for another 10 minutes or until lobster meat reaches an internal temperature of 145F. Remove from the heat and stir in grated parmesan cheese until sauce is creamy.
Prepare the ravioli. While the sauce simmers, bring a large pot of salted water to a boil. Once the water is boiling, add the fresh ravioli cooking according to package directions which is usually around 1-2 minutes for fresh pasta. Next, ladle the cooked ravioli into the tomato sauce, tossing gently to coat.
Garnish & Serve. Garnish with additional grated parmesan cheese, fresh parsley & serve.
