Lobster Ravioli with Marinara Sauce
By: Giangi Townsend
Published: Friday, September 8, 2017 - 12:55pm

Ingredients




1 large can of cut and peeled San Marzano tomatoes
2 garlic cloves, peeled and hard end removed
1 tablespoon olive oil
1/2 cup white wine
3 tablespoons fresh flat leaves Italian parsley
Salt and pepper
1 package of fresh lobster ravioli

Preparation

1 In a medium size sauce pan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard. 2 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. 3 In the meantime, bring a pot of salted water to a boil and cook the ravioli per package directions, 4 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.

About

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 Bon Appetit!!