⅓cupwhite wine or vodka (optional)not included in nutritional estimate
1cupheavy whipping creamor half and half
¼cupfresh basil (optional)cut into thin strips
Salt and black pepper to taste
Instructions
Heat olive oil over medium heat in a deep, large skillet or stock pot. Add minced garlic (and red pepper flakes if using) and cook for about one minute or until fragrant.
Add crushed tomatoes, diced tomatoes with juices, and alcohol (if using) to the pot.
Bring tomato mixture to a boil, then reduce heat to simmer for about 15 minutes. The mixture will thicken as it cooks.
Stir heavy cream into the mixture and simmer for several minutes more. Taste and add additional salt as needed. This will vary based on taste preferences and the salt content of the canned tomatoes. I usually need to add ¼ - ½ teaspoon.
Fresh lobster ravioli can be added to the sauce at the end of the cooking process. It will not boil. But I find it always comes out perfectly. Alternatively, it can be prepared separately and the lobster ravioli sauce spooned over it. If using frozen ravioli, it's best to cook it separately.
Garnish with basil and serve with freshly grated Parmesan cheese.
Notes
More tips and step-by-step pictures can be found above.StorageStore extra lobster ravioli sauce in an airtight container for 3-4 days or in the freezer for up to 2 months. When ready to enjoy it, defrost it in the refrigerator overnight and then heat it on the stovetop over medium temperature.