Yield: 2

Adapted from: https://laurenfromscratch.com/lobster-ravioli-cream-sauce/#recipe

Easy, decadent, and creamy lobster ravioli sauce, ready in only 20 minutes! It’s the perfect sauce for your homemade or store-bought lobster ravioli.
Prep: 5 Cook: 15

• 1TBS unsalted butter
• 1shallot
• 2cloves fresh garlic
• 1tsp tomato paste
• ⅓cup white wine
• 1cup heavy cream
• 2oz freshly grated parmesan cheese (about 1 cup when finely grated)
• ¼tsp dried tarragon
• ⅛tsp paprika
• salt and pepper to taste
• 9oz lobster ravioli
• fresh parsley or basil (optional garnish)

Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure other ingredients.

Sauté:

Heat a saucepan over medium-low heat and melt butter. Sauté shallots for about 5 minutes until softening and translucent. Add garlic and cook another minute while stirring.

Caramelize:

Add tomato paste and cook for 1-2 minutes while stirring until it darkens.

Deglaze:

Deglaze with white wine and cook for another 2 minutes, allowing the alcohol to burn off.

Simmer:

Slowly stir in heavy cream. Add tarragon, paprika, and parmesan cheese. Simmer on low until sauce reaches desired consistency, for about 5 minutes. Add salt and pepper to taste.

Boil:

While sauce is reducing, boil ravioli according to package directions. Transfer ravioli to the cream sauce with a splash of pasta water as needed.

Serve:

Serve hot. Garnish with fresh chopped parsley, basil, or extra additions as desired.