Lobster Ravioli
Store-bought lobster ravioli baked in a rich sherry-tomato cream sauce with parmesan and mozzarella — a restaurant-style dinner that started as a freezer meal.
- Prep Time
- 15 min
- Cook Time
- 35 min
- Total Time
- 50 min
- Servings
- 6 servings
I still remember the first time I spotted lobster ravioli in the refrigerated pasta section at Costco — what our kids call "the big store." I was in the early days of my business, brainstorming new freezer meals, and this felt like the best idea I'd had in a while. The sauce came together in my head almost instantly: tomato with sherry and heavy cream, parmesan, garlic and onion, topped with mozzarella.
This was one of the first freezer meals I sold when I started my business at Krafty Draft, and it sold out fast every single time. Most people only think to order lobster ravioli at a restaurant — turns out it's just as good made at home.
Ingredients
- 1 (26 oz.) package refrigerated lobster ravioli
- 2 tbsp. unsalted butter
- 1/4 cup diced onion
- 1/2 tbsp. minced garlic
- 1/4 cup cooking sherry
- 1 (28 oz.) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1 tsp. dried basil
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 2 cups grated mozzarella (optional, for topping)
Instructions
- 1Melt the butter in a pot over medium heat and stir in the onion. Cook until tender, then stir in the garlic and cook for another minute.
- 2Pour in the cooking sherry and stir, then add the crushed tomatoes, seasonings, and heavy cream. Continue cooking for about 10 minutes.
- 3Meanwhile, cook the ravioli according to package directions, drain, and spoon into a greased baking dish.
- 4Once the sauce is done, puree it with an immersion blender (or transfer to a blender) for a smoother consistency, if desired. Stir in the parmesan, then spoon the sauce over the ravioli.
- 5Sprinkle mozzarella on top and bake for 25 minutes at 350 degrees, or cover and refrigerate for up to 7 days or freeze for up to 3 months to bake later.
Tips
- When making a big batch, try tripling the recipe and portioning it into foil containers for easy cleanup.
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