Lobster Ravioli with Seafood Sauce

That lobster ravioli I saw in Behind The Bash with Giada de Laurentiis made my mouth water and I intended to make some (or a semblance of it) for dinner. But with only an hour and a half to go before 7 PM, I decided to go for the short-cut version and made a beeline for the grocery's frozen section.

Ahhhh! Thank heavens for frozen lobster ravioli!

Since this doesn't come with cooking directions, I just dropped them in boiling water until they floated - which was about 12 minutes.


Instead of her vanilla bourbon sauce and celeriac puree, I raided my freezer and pantry to make an easy-peasy seafood one:

1 bottle (8 oz.) clam juice

1 bottle (26 oz.) marinara sauce, or make it with fresh tomatoes

1 can (10 oz) chopped clams, drain

2 cloves garlic, sliced

1 pound fresh shrimps, shelled and de-veined

fresh basil and parsley, chopped

1 small onion, chopped

butter or extra virgin olive oil

Saute garlic in onion until golden brown, add the onion and cook till wilted or translucent. Add the shrimps. Saute till pinkish then drop in the chopped clams. Cook for about 3 minutes then pour in the marinara sauce. Cook till sauce becomes bubbly. Sprinkle with fresh chopped basil and parsley.

Pour sauce over lobster ravioli. Dinner is done.