Homemade Lobster Ravioli Sauce with Store-Bought Ravioli

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Shrimp provides a similar texture and flavor profile at a lower price.

ravioli dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Store-bought dough saves time and effort.

Preheat the oven to 400 degrees Fahrenheit.

Cut the backs of the lobster shells with cooking shears.

Place the lobster tails in the oven and cook for about 15 to 20 minutes until they reach an internal temperature of 140 degrees Fahrenheit.

In a large skillet, melt 6 tablespoons of salted butter over medium heat.

Add 1 and 1/4 cups of diced shallots to the skillet and sauté until fragrant.

Add 2 cloves of minced garlic to the shallots and cook until aromatic.

Season the mixture with salt and pepper to taste.

Pour in 3/4 cup of dry white wine and let it simmer, reducing by about a third.

Add 2 cups of heavy cream to the skillet and stir until the sauce begins to thicken.

Set the sauce aside and turn off the heat once it reaches the desired consistency.

Boil water in a large pot for the ravioli.

Remove the lobster meat from the shells using a lobster cracker and a fork, breaking it into bite-sized pieces.

Once the water is boiling, add the store-bought ravioli and cook for about 4 minutes.

Use a spider strainer to gently remove the ravioli from the pot to avoid breaking them.

Add the cooked ravioli to the sauce in the skillet.

Stir in 2 tablespoons of fresh chives and 2 tablespoons of fresh tarragon into the sauce and ravioli mixture.

Add the lobster meat to the sauce and ravioli, mixing gently to combine.

Taste the sauce and adjust seasoning if necessary, adding pasta water if the sauce is too thick.

Serve the ravioli with the sauce and lobster meat, approximately six ravioli per person.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens