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 can’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 – arugula, butter lettuce – with a simple vinaigrette and for dessert fresh fruit cocktail with ice cream.
Enjoy your evening and Bon Appetit!!
LOBSTER RAVIOLI WITH MARINARA SAUCE
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
In a medium size sauce pan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard.
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.
In the meantime, bring a pot of salted water to a boil and cook the ravioli per package directions,
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.