I remember the first time I saw Lobster Ravioli in the store. Our family was looking for something to do, and when you have two young kids, sometimes you get desperate to just get out of the house. We went to Costco, what we call the BIG store (the kids actually know where we’re going when we describe it this way), and I was looking at the pasta in the refrigerated section. Cheese Tortellini, Chicken Ravioli, and there it was…LOBSTER RAVIOLI.
At the time, I was brainstorming what new freezer meals could be thrown on the menu at the beginning of my business, and this seemed like the most fantastic idea EVER. From there, the sauce recipe started to develop in my head. Tomato sauce made with sherry and heavy cream, parmesan, garlic and onion, topped with mozzarella… I couldn’t get the packages in the shopping cart fast enough.
This dish was prepared as a freezer meal when I first started my business at Krafty Draft, and it was extremely popular. Most people only think of having Lobster Ravioli at a restaurant instead of having it at home, so they sold out quickly every time they were available…and for good reason.
1 (26 oz.) package refrigerated Lobster Ravioli
2 tablespoons unsalted butter
1/4 cup diced onion
1/2 tablespoon minced garlic
1/4 cup cooking sherry
1 (28 oz.) can crushed tomatoes
1 cup heavy cream
1/2 cup grated parmesan
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon granulated sugar
2 cups grated mozzarella (optional for topping)
Melt butter in a pot at medium heat and stir in onion. Cook until tender, then stir in garlic and cook for another minute. Pour in cooking sherry and stir, then add crushed tomatoes. Add seasonings and heavy cream, stir, continue cooking for about 10 minutes. Cook ravioli according to package directions, drain and spoon into a greased baking dish. When the sauce is done cooking, you have the option of pureeing it with an immersion blender, or transfer it to a blender for a smoother consistency. Stir in parmesan cheese, then spoon over ravioli in baking dish. Sprinkle mozzarella cheese on top, bake for 25 minutes at 350 degrees, or wrap up and store in refrigerator for up to 7 days or in the freezer for up to 3 months.
*When I made this in big batches, I tripled the recipe and prepared them in foil containers for easy cleanup!