Frullato di Frutta or Italian Fruit Smoothie
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- 5 mins
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Lobster Ravioli with Marinara Sauce
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
IntroductionSkip To The Recipe
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
Nutrition Facts
Lobster Ravioli with Marinara Sauce
Amount Per Serving
Calories 27
% Daily Value*
Sodium 3mg0%
Potassium 37mg1%
Carbohydrates 1g0%
Calcium 10mg1%
Vitamin C 4.5mg5%
Vitamin A 255IU5%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Lobster Ravioli with Marinara Sauce
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
Ingredients
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1 large can San Marzano tomatoes
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2 peeled and end revouved garlic
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1/2 cup white wine
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3 tablespoons fresh flat-leaf parsley
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1 package of fresh lobster ravioli
Instructions
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In a medium size sauce pan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard.
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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.
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In the meantime, bring a pot of salted water to a boil and cook the ravioli per package directions,
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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.
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