Cherry Tomato and Asparagus Sauce for Lobster Ravioli

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 6.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 375.3 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Cherry Tomato and Asparagus Sauce for Lobster Ravioli calories by ingredient
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Introduction

This is the sauce I made to serve over lobster ravioli (from Trader Joe's). It was so easy to make and quite delicious. Start the water boiling first and drop the pasta into the boiling water as you add the last ingredients to the sauce and everything will be ready to serve 4 minutes later! This is the sauce I made to serve over lobster ravioli (from Trader Joe's). It was so easy to make and quite delicious. Start the water boiling first and drop the pasta into the boiling water as you add the last ingredients to the sauce and everything will be ready to serve 4 minutes later!
Number of Servings: 3

Ingredients

    1 Tbsp or less of olive oil
    1 pound/quart Cherry Tomatoes

    6 oz fresh or frozen asparagus spears
    3 cloves garlic, mashed minced

    1/2 cup water
    1 tsp lobster bouillon (or chicken, vegetable, or omit)
    1 splash dry sherry
    1-2 tsp tomato paste
    1 Tbsp real bacon bits

Tips

Omit/reduce oil to save calories/fat.

If using another flavor of ravioli or pasta, or you can't find lobster bouillon, use a vegetable or chicken bouillon, finding a reduced sodium version if desired.


Directions

In a skillet, heat the olive oil over medium heat. Add the tomatoes and stir frequently for a few minutes.

Meanwhile, if using frozen asparagus, defrost in the microwave (add water to a dish, cook on high for 2 minutes). Cut into bite-sized pieces.

When the tomatoes begin to burst, add asparagus. Attempt to use a garlic press to add the garlic straight to the skillet. Settle for largish masses of mashed garlic. Mash the garlic with the spatula to further smash into smaller pieces. Inhale the lovely smell of the garlic. (Warning: this will attract hungry people to the kitchen!). Stir well.

The goal is to have all the tomatoes burst open and their liquid yumminess makes some sauce. Needing more sauce than that, add some water, the bouillon, a splash of sherry, a squeeze of tomato paste from a tube, and the bacon bits. Keep stirring occasionally to ensure that those tomatoes burst.

Serve over ravioli or other pasta.

Serving Size: Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user DMARTIN302.

TAGS:  Fish | Dinner | Fish Dinner |

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