Lobster Ravioli with Marinara Sauce

Ingredients

1 large can of cut and peeled San Marzano tomatoes
2 garlic cloves, peeled and hard end removed
1 tablespoon olive oil
1/2 cup white wine
3 tablespoons fresh flat leaves Italian parsley
Salt and pepper
1 package of fresh lobster ravioli

Preparation

1
In a medium size sauce pan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard.
2
Add the tomatoes, white wine, salt and pepper and half of the parsley. Cook over medium low heat for 20 to 30 minutes, stirring occasionally.
3
In the meantime, bring a pot of salted water to a boil and cook the ravioli per package directions,
4
On a warm plate, spread a ladle of tomato sauce, arrange the ravioli over it. Add a couple of spoonful of tomatoes sauce over the ravioli and add more parsley.
.

About

My marinara sauce is a bit different, well, ok!!! a lot different that what we are used here in the States. I have had this recipe that I have been making since my teenager years from an Italian in Italian cook book. Throughout the years I have modified it here and there but the base is the same: tomatoes and white wine. Light, delicious and a perfect combination with fish.

On my quest to the grocery store, something that is not one of my favorite activities as I get sidetracked by all the food and go up and down each isle, quite frustrating if you are my companion on the excursion, I came across those fully plump lobster ravioli. My mind raced back to this tomato sauce recipe that I am sharing with you.

I love San Marzano tomatoes, less acidity than any other tomatoes. If you canā€™t find them and or do not want to run to the store for them, add a teaspoon of sugar to your sauce to balance the acidity. This dish will be perfect as a dinner date, with a side of salad ā€“ arugula, butter lettuce ā€“ with a simple vinaigrette and for dessert fresh fruit cocktail with ice cream.

Enjoy your evening and Bon Appetit!!

Yield:

4

Added:

Friday, September 8, 2017 - 12:55pm

Creator:

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