Lobster Ravioli with Pomodoro Sauce
Hey, pasta lovers! So, you've got yourself some fancy lobster ravioli and now you're thinking, “What’s the best sauce for lobster ravioli that would make these little pockets of seafood heaven even more magical?" Fear not, for we're about to embark on a journey through the realm of pasta sauce for lobster ravioli. Get ready for some saucy revelations, a pinch of sarcasm, and a whole lot of flavor.
Plump tomatoes, garlic whispers and basil flirting in a pot. That's Pomodoro sauce - the Italian lover your lobster ravioli never knew it needed. Pomodoro sauce adds a touch of Mediterranean romance to your lobster ravioli affair. Simmer tomatoes, garlic and basil until they're cozying up like old friends. This sauce is like the Italian grandmother you never had, whispering culinary secrets that turn your lobster ravioli into a love story on a plate.
A homemade Italian Pomodoro sauce is simmered for a minimum of 30 minutes. The big differences between Pomodoro and marinara sauce are their colours and cook times. Since marinara simmers for a shorter period of time, it keeps more of its bright red hues. Pomodoro, on the other hand, can simmer slowly for hours, resulting in a deeper, darker and richer red sauce. Since there are only a few ingredients, it's important to use the best quality possible.
⅓ cup extra-virgin olive oil
1 medium onion, minced
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 (28 oz) can whole peeled San Marzano tomatoes, puréed in a food processor, or crushed with your hands.
Parmigiano-Reggiano rind (optional)
sea salt
12 oz ravioli
1 handful fresh basil leaves
2 Tbsp. butter
⅓ cup Parmigiano-Reggiano or Pecorino, finely grated
Heat extra-virgin olive oil in a skillet large over medium-low heat. (Be sure the skillet is large enough to hold the sauce and the pasta.)
Add minced onion and cook, stirring, until soft. Go slow, you want to develop the flavours. Add garlic and cook, stirring, until just fragrant. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and the Parmesan rind and season generously with sea salt. Cook, stirring occasionally until sauce thickens slightly and the flavours meld, for a minimum of 30 minutes and up to several hours. If cooking for more than 30 minutes add water as needed to keep a saucy consistency.
When ready to serve, bring water to a boil in a pot. Season with 1-2 Tbsp. of sea salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. With a slotted spoon or spider, add the pasta to the skillet with the sauce. Continue cooking the pasta in the sauce until al dente, adding a splash of pasta water if necessary.
Taste and add more salt and pepper as needed. If it is acidic, add a tsp. of sugar.
Finally, add the torn basil, butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Cook's Notes:
- Make sure that you use quality ingredients. There are not many ingredients in this sauce, so you want to make sure that all of the ingredients that you use are high quality. We recommend using San Marzano whole peeled tomatoes. They are the best canned tomatoes.
- Don’t skip the fresh basil and use good Parmigiano-Reggiano cheese. The Parmesan label must use both words, Parmigiano-Reggiano, to be the real deal Parmesan.
- Tomato Cream Sauce: If you’d like a tomato cream sauce for your pasta sauce, add a splash of heavy cream at the very end. The more you add, the more pink and creamy your sauce will become. If you want a smooth sauce, use an immersion blender to smooth the Pomodoro sauce before adding the cream.