I like the lobster ravioli recipe so much, I made it again last night. See pic below.
A few tips for you re: the recipe;
- If you wish to limit your salt intake, omit the pinch of salt mentioned - the grated cheese will provide enough saltiness.-
- If your completed sauce appears too thin to you, you may not have initially reduced the liquids sufficiently - so simmer longer until it thickens to your liking. However, this will further lessen the quantity available for the number of ravioli you're using in your dish. You can remedy this by simply adding more tomato sauce and heavy cream to the sauce.
- For those of you who might prefer a less light, more robust sauce, suggest you try the store bought rose sauce option outlined at the end of the recipe.
I usually buy Olivieri brand which will give your sauce a more pronounced flavor - my palate actually prefers it.