Lobster & Shrimp Ravioli with Tomato Cream Sauce

 
30 MINS 

20 MINS

Serves 2-4

METHOD

1. Bring a large pot of salted water to a boil. Cook the lobster and shrimp ravioli according to the package instructions or until al dente. Drain and set aside.

2. In a saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until softened. Add minced garlic and cook for an additional 1-2 minutes.

3. Pour in the canned crushed tomatoes. Stir well and let the mixture simmer for 10 minutes, allowing the flavours to meld.

4. Reduce the heat to low and add the heavy cream, chopped lobster meat, and chopped shrimp. Stir gently to combine.

5. Season the sauce with dried basil, dried oregano, salt, and black pepper. Adjust the seasoning to taste. Allow the sauce to simmer for an additional 5 minutes.

6. Add the cooked lobster and shrimp ravioli to the tomato cream sauce. Gently toss to coat the ravioli evenly in the sauce.

7. Transfer the lobster and shrimp ravioli with tomato cream sauce to serving plates. Garnish with fresh basil leaves.

8. Grate Parmesan cheese over each serving. The heat from the ravioli and sauce will melt the cheese slightly.

HANDY TIP

Reserve a bit of the pasta cooking water before draining. If the sauce becomes too thick, you can use a splash of this water to achieve your desired consistency without diluting the flavours.

If you prefer a spicy kick, add a pinch of red pepper flakes to the tomato cream sauce.