This creamy tomato sauce is the perfect way to elevate your next lobster ravioli dinner. It's quick, easy, and bursting with flavor.

Scale

9 ounces lobster ravioli

2 tablespoons butter

1 large shallot, diced (about 1/3 cup)

3 garlic cloves, minced

1/2 teaspoon coarse kosher salt (plus more to taste)

Pinch of red chili flakes (optional)

2 tablespoons tomato paste

1/4 cup dry white wine (like sauvignon blanc)

1/2 cup heavy cream

1 cup cooked seafood (such as shrimp, crab, crawfish, lobster meat or a combination)

1 teaspoon lemon zest

3 tablespoons fresh basil (plus more for garnish)

2 tablespoons Parmesan cheese, finely shredded

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Cook lobster ravioli about 1 minute less than the package directions. Reserve 1/2 cup of pasta water, then drain and coat lightly in olive oil. Pro tip: A spider strainer or large slotted spoon gives you the most control when removing delicate ravioli. Set aside.
Melt butter in a medium saucepan over medium heat. Add diced shallots and garlic, along with salt and chili flakes (if using). Gently sauté, stirring occasionally for 5-6 minutes until fragrant and softened. Add tomato paste and cook for 2 minutes. Then add 1/4 cup of white wine, whisking to combine. Bring to a simmer and cook for about a minute.
Add cooked seafood, heavy cream and lemon zest. Stir and coat the seafood. Add a few tablespoons of salted pasta water, if necessary. Remove from heat and add fresh basil and parmesan cheese. Taste and adjust seasonings.
Add cooked lobster ravioli to the sauce. Stir gently to coat ravioli. Return to heat for a minute, if needed, to reheat ravioli. Serve with lemon wedge, extra basil and shredded Parmesan cheese.

Storage: Store sauce separately from ravioli in an airtight container for up to 2 days.

Reheating: Warm sauce gently over low heat, stirring occasionally. Add a splash of cream if needed to restore consistency.

Scaling: Recipe easily doubles for larger groups. Maintain the same cooking times.

Make Ahead: Prepare sauce up to 2 days ahead. Cook ravioli fresh just before serving.