Lobster Ravioli with Creamy Tomato Sauce

This dish is a real showstopper – impressive enough for a dinner party, yet simple enough to make on a weeknight. The lobster and creamy tomato sauce are the perfect pairing.

Ingredients

• 1 quantity fresh pasta dough
• 250g cooked lobster meat
• 1/2 bunch flat-leaf parsley, leaves picked
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper
• For the sauce:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 x 400g cans diced tomatoes
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano
• Salt and pepper
• 100ml double cream

Method

1. To make the ravioli, roll the pasta dough out on a lightly floured surface to a thickness of 3mm. Use a 7cm round cutter to cut out circles of pasta. Place a teaspoonful of filling in the centre of each circle, then brush the edges with water. Top with another pasta circle, then press the edges together to seal. Use a fork to press down the edges, then set the ravioli aside on a lightly floured surface.
2. Bring a large saucepan of salted water to the boil, then cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
3. To make the sauce, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the tomatoes, sugar and oregano, then season with salt and pepper and bring to the boil. Reduce the heat to low and simmer for 10 minutes. Add the cream and cook for a further 5 minutes, or until the sauce has thickened.
4. To serve, reheat the ravioli in the sauce for 1-2 minutes, then Divide the ravioli among serving plates. Spoon over the sauce and serve immediately.

Potential changes & improvements

If you’re short on time, you could use a good quality jarred tomato sauce instead of making your own. For a bit of extra flavour, try stirring in some chopped basil or sun-dried tomatoes.

What other food it works well with

This dish goes well with a simple green salad and some crusty bread.

Common Mistakes

Be careful not to overcook the ravioli – they should be tender but still have a bit of bite. Also, make sure the sauce is well seasoned – it should be slightly acidic to balance the richness of the cream.

Nutritional Information

This dish is high in protein and fat.

Allergens

This dish contains egg, gluten, diary and seafood.