CREAMY TOMATO SAUCE FOR LOBSTER RAVIOLI
From Valentines Lobster Ravioli, February 14, 2024
Serves 6 - 8
Ingredients:
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
Instructions:
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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