Ingredients
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600 g Lobster ravioli
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200 g Yellow cherry tomatoes
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Sage
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1/2 Yellow Onions
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to taste Extra virgin olive oil
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to taste Pepperblack
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3 tablespoons Butter
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to taste Salt
Directions
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!
Steps
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1
Done
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For the sauceFor 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. |
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2
Done
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Grate the onion and brown it in olive oil. |
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3
Done
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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. |
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4
Done
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Finally, adjust the salt, add a few sage leaves and remove from the heat. |
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5
Done
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How to cook Lobster ravioli sauceBoil the stuffed ravioli in a high-sided saucepan with plenty of salted water. |
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6
Done
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Season the Lobster ravioli sauceWhen 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. |
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7
Done
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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. |
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8
Done
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Bring the fish ravioli to the table and serve, decorating the plates with a few sage leaves to taste. |
