Description

A creamy tomato basil sauce with garlic, cherry tomatoes, and just enough richness to complement sweet lobster ravioli without overpowering it.

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

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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.

Prep Time: 10 minutes
Cook Time: 20 minutes