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Creamy Tomato Sauce for Lobster Ravioli


From Valentines Lobster Ravioli, February 14, 2024

Serves 6 - 8


  • 2 tbsp extra-virgin olive oil

  • 1 small onion, chopped fine

  • 2 garlic cloves, minced

  • 1 tbsp tomato paste

  • ½ cup dry white wine

  • 2 - 14.5 oz cans diced tomatoes, including juice

  • ¼ cup heavy cream

  • Kosher salt and ground black pepper


Heat oil in a heavy sauté pan over medium high heat.  Add onion and a pinch of salt and cook until translucent.  Add garlic, cook until fragrant. Add tomato paste and cook, stirring often, until the tomato paste slightly darkens in color, about 1 minute. Add wine and boil until reduced by half. Add tomatoes. Bring to a simmer, stirring occasionally. Add cream and bring to a boil.


Reduce heat and add the ravioli. Toss and cook until the sauce coats the ravioli and heated through, about 2 minutes. If the sauce is too thick, add pasta water as needed. Season to taste with salt and pepper.

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