Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
20
High
Nutrition per serving
Calories483.7 kcal (24%)
Total Fat23 g (33%)
Carbs54 g (21%)
Sugars6.4 g (7%)
Protein15 g (30%)
Sodium679 mg (34%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
9 ounceslobster ravioli
packaged
2 teaspoonsolive oil
½ cuponion
diced
2 tablespoonstomato paste
2 tablespoonsdry vermouth
⅓ cupheavy cream
½ cuppasta water
from cooking the ravioli
⅛ teaspooncrushed red pepper flakes
or use a small pinch if you’re sensitive to spice
½ teaspoonkosher salt
or 1/4 teaspoon Morton’s kosher salt
⅛ teaspoonblack pepper
Instructions
Step 1
Set up a pot of water to boil for cooking the lobster ravioli. Cook according to package directions.
Step 2
While the water is coming to a boil, assemble the sauce by heating a large skillet over medium heat. Add the olive oil and tilt the pan to coat the bottom with oil.
Step 3
Add the diced onion and sauté, for 3-4 minutes until the onions are very tender and translucent. Don’t brown the onions.
Step 4
Add the tomato paste to the onions and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown on the bottom of the skillet. Stir in the crushed red pepper flakes to combine.
Step 5
Deglaze the pan with the vermouth and stir well to combine. Add the kosher salt and pepper.
Step 6
Add the pasta water and stir until well combined, then pour in the heavy cream, stirring constantly. Bring the sauce to a rapid simmer, then add the cooked lobster ravioli and toss to coat with the sauce. Serve.
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