This website uses cookies to improve your experience. We will assume you are ok with this, but you can opt-out if you wish. Read More
Creamy Tomato Basil Sauce for Lobster Ravioli
A creamy tomato basil sauce with garlic, cherry tomatoes, and just enough richness to complement sweet lobster ravioli without overpowering it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 tablespoons extra virgin olive oil
6-7 garlic cloves, sliced
2 tablespoons tomato paste
1 teaspoon Calabrian chili paste
1/4 teaspoon sea salt (adjust to taste)
1/2 teaspoon black pepper
1/2 cup dry white wine (optional)
1/2-1 pint cherry or grape tomatoes, halved
1 cup heavy cream
1 cup baby spinach
1/2 cup freshly grated parmesan, plus more for serving
1/2 cup reserved pasta water
Fresh basil, torn
1 pound lobster ravioli
Instructions
- Bring a large pot of salted water to a boil. Cook lobster ravioli according to package directions. Reserve 1/2 cup pasta water before draining.
-
In a large skillet over medium heat, add olive oil and sliced garlic. Cook 30–60 seconds until fragrant, but not browned.
-
Stir in tomato paste and cook 2–3 minutes until it deepens in color.
-
Add Calabrian chili paste and cook 3–4 minutes, stirring, until the oil releases and the mixture becomes fragrant.
-
Add cherry tomatoes and cook 3–5 minutes until softened and lightly blistered, gently pressing to release some juices.
-
Season with salt and pepper, then deglaze with white wine (if using) and simmer 2–3 minutes until slightly reduced.
-
Stir in heavy cream and simmer gently 3–5 minutes until slightly thickened.
-
Add baby spinach and cook 1–2 minutes until just wilted.
-
Stir in parmesan and a splash of reserved pasta water until smooth and glossy.
-
Add cooked ravioli to the skillet and gently toss to coat. Add more pasta water as needed to loosen the sauce.
-
Finish with fresh basil and more parmesan before serving..
Notes
– Don’t rush the tomato paste and Calabrian chili step. Let it cook long enough to darken slightly and release its oils — that’s where the depth comes from.
– Use closer to 1 pint cherry tomatoes for a fresher, lighter sauce.
– If the sauce thickens too much, loosen with reserved pasta water, not extra cream.
– The white wine is optional but adds brightness.