Decoding Sauce for Lobster Ravioli: A Sassy Guide to Elevating Pasta Night
Hey, pasta aficionados! So, you've got yourself some fancy lobster ravioli, and now you're thinking, “What’s the best sauce for lobster ravioli that would make these little pockets of seafood heaven even more magical?" Fear not, for we're about to embark on a journey through the realm of pasta sauce for lobster ravioli. Get ready for some saucy revelations, a pinch of sarcasm, and a whole lot of flavor.
First the Ravioli
Feel free to make your your favorite lobster ravioli recipe, or do what I do when I want something quick easy, and decadent. I go to Trader Joe's for these cute red-striped ones. Thanks, Trader Joe’s, and Cheers to culinary shortcuts!
Now, the Best Sauce for Lobster Ravioli
I’m sharing my 3 favorites with you today because I couldn’t choose a favorite! I'm here to help and I know you like your choices.
1) Sauce for Lobster Ravioli: Brown Butter Sage Sauce
(scroll down for recipe)
A Love Story in a Pan Once upon a time, in a kitchen not so far away, brown butter met sage, and they lived happily ever after – especially on lobster ravioli.
Brown butter sage sauce is like the grown-up version of your favorite childhood comfort food. It's simple and sophisticated, and it makes lobster ravioli feel like a million bucks. Just melt some butter until it's golden brown (yes, we said brown, not burned), toss in fresh sage leaves, and let the magic happen. Your lobster ravioli will thank you for this upgrade.
2) Sauce for Lobster Ravioli: Pomodoro Sauce
(scroll down for recipe)
Lobster Ravioli needs a little Italian romance.
Picture this: plump tomatoes, garlic whispers, and basil flirting in a pot. That's Pomodoro sauce – the Italian lover your lobster ravioli never knew it needed.
Pomodoro sauce adds a touch of Mediterranean romance to your lobster ravioli affair. Simmer tomatoes, garlic, and basil until they're cozying up like old friends. This sauce is like the Italian grandmother you never had, whispering culinary secrets that turn your lobster ravioli into a love story on a plate.
TIP: Tomato Cream Sauce: If you’d like a tomato cream sauce for your lobster ravioli, add a splash of heavy cream at the very end. The more you add, the more pink and creamy your sauce will become. If you want a smooth sauce, use an immersion blender to smooth the Pomodoro sauce before adding the cream.
Gorgonzola Cream Sauce for Lobster Ravioli
2) Sauce for Lobster Ravioli: Gorgonzola Cream Sauce
(scroll down for recipe)
When Lobster Ravioli Takes a Luxuri:ous Turn
Let's be real – lobster ravioli is already a VIP at the pasta party. But, when you drench it in Gorgonzola cream sauce, it becomes the celebrity of the evening. Gorgonzola cream sauce is the velvet robe of pasta sauce. It's rich and velvety, and it knows how to make an entrance. Combine cream, Gorgonzola cheese, and a dash of sass (optional but highly recommended) for a sauce that transforms lobster ravioli into a luxurious indulgence. Your taste buds will feel like they're on a red carpet.
Conclusion: Your Turn to Get Saucy
Alright, pasta pals, armed with these saucy revelations, it's time for you to take the reins. Brown butter sage, Pomodoro, or Gorgonzola cream – which sauce will be the star of your lobster ravioli show? Have you concocted your own secret sauce that deserves a spot in the limelight? Spill the pasta – uh, beans – in the comments below. Let's turn this post into a sauce symposium where we celebrate the art of saucing up our pasta nights.
Here's to elevating your lobster ravioli experience and turning every bite into a flavorful escapade. Happy saucing!
Brown Butter Sauce
Ingredients
Instructions
- Melt butter in a large skillet over medium. Cook, swirling pan occasionally until the butter turns caramel-brown and smells nutty. Add sage leaves. Stir and cook for about a minute. (Keep a very close eye on the butter so that it does not burn!)
- Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon if using. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
- Serve warm, garnished with lots of Parmesan Reggiano cheese.
POMODORO SAUCE
Ingredients
Instructions
- Heat extra-virgin olive oil in a skillet large over medium-low heat. (Be sure the skillet is large enough to hold the sauce and the pasta.)
- Add minced onion and cook, stirring, until soft. Go slow, you want to develop the flavors. Add garlic and cook, stirring,until just fregrant. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and the parmesan rind, and season generously with kosher salt. Cook, stirring occasionally until sauce thickens slightly and the flavors meld, for a minimum of 30 minutes and up to several hours. If cooking for more than 30 minutes add water as needed to keep a saucy consistency.
- When ready to serve, bring water to a boil in a pot. Season with 1-2 tablespoons of kosher salt; add spaghetti or other pasta and cook, stirring occasionally, until about 2 minutes before tender. With a slotted spoon or spider, add the pasta to the skillet with the sauce. Continue cooking the pasta in the sauce until al dente, adding a splash of pasta water if necessary.
- Taste, and add more salt and pepper as needed. If it is acidic, add a teaspoon fo sugar.
- Finally, add the torn basil, butter, and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Notes
Make sure that you use quality ingredients. There are not many ingredients in this sauce, so you want to make sure that all of the ingredients that you use are high quality.
I recommend using San Marzano whole peeled tomatoes. They are the best canned tomatoes.
Don’t skip the fresh basil and use good Parmigiano-Reggiano cheese. The parmesan label must use both words, Parmigiano-Reggiano, to be the real deal parmesan.
Calories vary based on number of servings.
Easy Gorgonzola Cream Sauce
Ingredients
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
- If using onion, shallots or garlic, add to the sauce now. Whisk to combine.
- Slowly whisk in cream to ensure a smooth consistency.
- When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
- Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
- Serve hot.
- If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency.
Notes
• This recipe can easily be doubled or halved.
• Freeze a wedge of Gorgonzola cheese for up to 6 months. (frozen cheese is best used in cooked dishes)
• I love this cream sauce on steak, chicken, pasta, ravioli or gnocchi, and vegetables! It’s so yummy over a plate of roasted potatoes, asparagus, broccoli or cauliflower.
Optional Add-Ins: It's fun to mix it up.
1/4 cup chopped onion
1/4 cup chopped shallot
Cooked Chicken
Spinach
Chopped Chives
Chopped parsley
1 oz. grated parmesan