Homemade Shrimp and Lobster Ravioli
Welcome, food lovers!Today, we’re diving into a dish that’s a true indulgence for seafood and pasta enthusiasts alike—Shrimp and Lobster Ravioli with Creamy Tomato Sauce. This luxurious recipe combines the ocean’s finest with a velvety, tangy tomato cream sauce that’s sure to make your taste buds dance. Whether you’re hosting a dinner party or simply treating yourself to something special, this dish is a must-try for anyone who loves the rich flavors of the sea paired with Italian-inspired comfort.
Ingredients
- Optional Substitutions:
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually 4–6 minutes). Drain and set aside.
- In a large pan, heat olive oil and butter over medium heat. Add minced garlic and chopped onion. Sauté for 3–4 minutes until the onion is translucent and fragrant.
- Add the shrimp and lobster pieces to the pan. Season with salt and pepper. Cook for 3–4 minutes until the seafood turns opaque. Remove from the pan and set aside.
- To the same pan, add crushed tomatoes, heavy cream, dried basil, and chili flakes (if desired). Stir well and bring to a gentle simmer.
- Return the cooked seafood to the pan, along with the drained ravioli. Gently toss everything to coat in the creamy tomato sauce. Allow to heat through for 2–3 minutes. Serve hot, garnished with fresh basil or grated Parmesan cheese.
Notes
Use fresh seafood for the best flavor. Frozen can work in a pinch but ensure it’s fully thawed before cooking.
Adjust the spice level by adding more or less chili flakes.
For a thicker sauce, simmer the tomato cream mixture a bit longer before adding the ravioli and seafood.