Lobster ravioli with marinara sauce.
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
Lobster Ravioli with Marinara Sauce
- 12 ounces San Marzano tomatoes 1 large can San Marzano tomatoes
- 2 garlic 2 peeled and end revouved garlic
- 0.5 cup white wine 1/2 cup white wine
- 3 tbsps flat-leaf parsley 3 tablespoons fresh flat-leaf parsley
- 1 lobster ravioli 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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