Lobster ravioli sauce

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Lobster ravioli sauce

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Ingredients

Adjust Servings:
600 g Lobster ravioli
200 g Yellow cherry tomatoes
Sage
1/2 Yellow Onions
to taste Extra virgin olive oil
to taste Pepper black
3 tablespoons Butter
to taste Salt

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Ingredients

Directions

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Lobster ravioli sauce are a quick and tasty fish dish to serve for Sunday lunch and on holidays.
I used ready-made lobster-filled ravioli; I found them at the supermarket in the refrigerated counter: a famous company producing fresh ravioli and tortellini, on the occasion of this holiday season, launched this limited edition of ravioli and I could not resist the temptation to try them.

What do you think, are they good for New Year’s Eve lunch? Take advantage of this Christmas vacation to try these tasty fish ravioli, I loved them very much!

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Steps

1
Done

For the sauce

For the recipe of my lobster and yellow cherry tomato ravioli I used ready-made lobster-filled ravioli, I found them at the supermarket in the refrigerated counter. But they are also easily found in pasta shops.

2
Done

Grate the onion and brown it in olive oil.

3
Done

Wash the yellow cherry tomatoes, cut them into wedges, pour them into the pan with the onion and wilt them well-they should release all their juices.

4
Done

Finally, adjust the salt, add a few sage leaves and remove from the heat.

5
Done

How to cook Lobster ravioli sauce

Boil the stuffed ravioli in a high-sided saucepan with plenty of salted water.

6
Done

Season the Lobster ravioli sauce

When the ravioli are cooked but still very al dente, with the help of a skimmer transfer them to the pan with the cherry tomatoes and toss, adding a little cooking water as needed.

7
Done

Then turn off the heat, add the butter and stir continuously until the butter has completely melted so that the lobster and cherry tomato ravioli are creamy.

8
Done

Bring the fish ravioli to the table and serve, decorating the plates with a few sage leaves to taste.

Eatsitaly

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