Best 9 Lobster Ravioli With Tomato Cream Sauce Recipes

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Lobster ravioli with tomato cream sauce is a delicious and decadent dish that is sure to impress your guests. The combination of tender lobster, rich tomato sauce, and creamy sauce is simply irresistible. This dish is perfect for a special occasion or a romantic dinner. With just a few simple ingredients, you can create a restaurant-quality meal that will leave your taste buds tingling.

Let's cook with our recipes!

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP



Lobster Ravioli in Tomato Cream Sauce with Shrimp image

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Provided by ugamuddy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 23

½ pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g

LOBSTER RAVIOLI WITH CREAMY TOMATO SAUCE



Lobster Ravioli with Creamy Tomato Sauce image

The Lobster Ravioli with Creamy Tomato Sauce recipe out of our category Lobster! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h30m

Yield 4

Number Of Ingredients 22

250 grams Pastry flour
100 grams Semolina flour
2 Tbsps olive oil
1 pinch salt
3 eggs
Pastry flour (for the work surface)
1 lobster (About 500 g (approximately 1 pound))
100 grams Crème fraiche
1 generous pinch Orange peel
salt
peppers (from the mill)
1 Tbsp Basil (chopped)
1 egg white
100 milliliters dry white wine
100 milliliters lobster stock
100 milliliters Whipped cream
1 Tbsp Crème fraiche
2 tomatoes
1 tsp Lobster butter
salt
Basil
pink peppers

Steps:

  • For the dough: Mix together the pastry flour and semolina. Add the olive oil, salt, and eggs and knead into a smooth dough. If necessary, add a little cold water. Cover the dough and let rest for 30 minutes.
  • For the lobster: Put the lobster head first into boiling water for 3 minutes, remove, and rinse with cold water. Crack the lobster and remove the lobster meat from the tail, claws, and joints. Stir together 125 grams (approximately 1/4 pound) of the lobster meat with the creme fraiche and then puree. Season the lobster puree with the orange zest, salt, and pepper. Cut the remaining lobster meat into small cubes and stir into the lobster puree. Stir in the basil.
  • To make the ravioli: Divide the dough into two pieces. Roll out each piece of the dough on a floured surface into a thin sheet. Place a teaspoonful of the lobster filling at intervals of about 5 cm (approximately 2 inches) on one sheet of the dough. Brush the edges around each spoonsful of filling with egg white. Top with the second piece of dough and press well. Then cut the dough into squares. Let rest and lightly dust with flour.
  • To make the sauce: Place the white wine and lobster stock in a pot, bring to a boil, and then let simmer until reduced by about half. Then add the cream and creme fraiche and again simmer. Place the tomatoes in a pot of boiling water, remove, peel, quarter, core, and dice finely. Add the tomatoes to the sauce and let simmer about 5 minutes. Finally, stir in the lobster butter and season with salt and pepper.
  • To serve: Place the ravioli in boiling salted water and cook for about 4 minutes. Drain.
  • Place the drained pasta into the sauce and toss to coat. Arrange the ravioli on the plates. Garnish with basil and serve sprinkled with pink pepper.

LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE RECIPE - (4.2/5)



Lobster Ravioli with Tomato Cream Sauce Recipe - (4.2/5) image

Provided by á-24269

Number Of Ingredients 22

1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)*
3 lobster tails (preferably wild caught)
1/4 pound (about 9) uncooked shrimp, peeled, deveined (preferably wild caught)
1 stick (1/2 cup) butter
2 large cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes (optional)
8 ounces (about 1 cup) ricotta cheese
1/2 teaspoon pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
tomato cream sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 whole medium onion, finely diced
4 cloves garlic, minced
1 cans (15 ounce ) tomato sauce
1 can (15 ounce) diced tomatoes
salt and pepper, to taste
1 cup heavy cream
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese, plus more fore serving

Steps:

  • Prepare the pasta dough, cover and set aside.Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside. Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.Roll you pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point you can freeze the raviolis for later or boil.Bring a large pot of salted water to a boil.Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up. Remove from heat and stir in cream. Add cheese to taste, then check seasonings.Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

LOBSTER RAVIOLI



Lobster Ravioli image

Lobster Ravioli with Tomato Cream Sauce is easy to prepare, yet elegant enough for the most formal dinner party.

Provided by Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 cups chopped cooked lobster meat
1/3 cup ricotta cheese
1 tablespoon grated Parmesan
1 tablespoon minced scallions
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles
2 cups roasted plum tomato sauce, recipe follows
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)
1 cup tomato sauce (your own or store bought)
1/2 cup chicken stock or canned broth
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
  • Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

LOBSTER STUFFED RAVIOLI IN FRESH TOMATO CREAM SAUCE



Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce image

A delicious recipe for lobster stuffed ravioli smothered in a creamy tomato sauce.

Provided by Emily Richards

Categories     cheese,dinner,eggs and dairy,Italian,Main,Shellfish,tomatoes

Time 25m

Yield 6 servings

Number Of Ingredients 16

3 Tbsp butter
1 cup sliced shiitake mushroom
2 cloves garlic, minced
1 Tbsp chopped fresh tarragon
½ cup dry white wine
3 Tbsp all purpose flour
1 cup milk
1 11 ⅓ oz can frozen lobster, thawed, drained, and, chopped
1 tsp grated lemon, rind
1 1 lb(s) package wonton wrapper
¼ cup grated parmesan cheese
whole chives
2 cup whipping cream
2 plum tomato, diced
¼ cup chopped chives
¼ tsp salt

Steps:

  • In large skillet, melt butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 minutes or until softened.
  • Add wine; cook for about1 minute or until reduced by half.
  • Sprinkle with flour; cook, stirring, for 1 minute.
  • Slowly stir in milk, stirring constantly, for about 8 minutes or until thickened and smooth.
  • Stir in lobster and lemon rind.
  • Let cool completely.
  • For each wrapper, place 1 tablespoon (15 ml) filling in centre.
  • Brush edges with water; top with another wrapper.
  • Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 4 hours.)
  • In large pot of boiling salted water, cook ravioli, in batches, for about 3 minutes or until ravioli float to top.
  • With slotted spoon, transfer to serving plates or platter.
  • In skillet or saucepan, bring cream to boil.
  • Add tomatoes, chives and salt; simmer over medium-high heat for 10 minutes or until reduced by one-third.
  • Pour over ravioli.
  • Sprinkle with Parmesan.
  • Garnish with whole chives.

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE



Lobster Ravioli With a Light Tomato Vodka Sauce image

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

3 dozen lobster ravioli, frozen
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1/4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1/3 cup vodka
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
3/4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish

Steps:

  • Bring salted pasta water to a boil in a large stock pot over high heat.
  • For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
  • Or finely chop the tomatoes by hand if no food processor is available.
  • Heat olive oil in a large skillet over medium heat.
  • Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
  • Cook until garlic is lightly browned, about 3 minutes.
  • Next, carefully add the finely chopped tomatoes.
  • Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
  • (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
  • Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
  • Stir in the fresh basil.
  • Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
  • If your choose, remove the garlic cloves from the sauce.
  • Drain pasta and mix in a serving bowl with 3/4 of the sauce.
  • Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
  • Please sauce your pasta of choice to taste, and enjoy the leftovers!
  • Pasta may be topped with grated cheese and chopped parsley before serving.
  • Enjoy!

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE



Ten-Minute Ravioli with Tomato Cream Sauce image

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions; drain.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

RAVIOLI IN TOMATO-CREAM SAUCE



Ravioli in Tomato-Cream Sauce image

Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

12 ounces frozen cheese-filled ravioli
1 pound bulk Italian sausage
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (14 1/2 ounces) beef broth
1/4 cup tomato paste
1/2 teaspoon crushed fennel seed
1/4 cup half-and-half

Steps:

  • Cook and drain ravioli as directed on package.
  • While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

Nutrition Facts : Calories 480, Carbohydrate 25 g, Cholesterol 155 mg, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1860 mg

Tips:

  • Prep your ingredients in advance. This will help you save time and ensure that everything is ready when you need it.
  • Use fresh lobster meat for the best flavor. If you can't find fresh lobster meat, you can use frozen lobster meat, but be sure to thaw it completely before using it.
  • Don't overcook the lobster ravioli. Cook it just until it is heated through, or the lobster will become tough.
  • Make sure the tomato cream sauce is hot before serving. You can reheat it over low heat if necessary.
  • Garnish the lobster ravioli with fresh herbs, such as basil or chives, for a pop of color and flavor.

Conclusion:

Lobster ravioli with tomato cream sauce is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, and with a little planning, you can have it on the table in no time. So next time you are looking for a special meal to impress your friends or family, give lobster ravioli with tomato cream sauce a try. You won't be disappointed.

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