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Maine Lobster Ravioli
In a Farmers Market Cream Tomato Sauce

Prep Time:

10 Minutes

Cook Time:

40 Minutes


2 Servings


A Maine Must!

About the Recipe

There’s really not too much that needs to be done to a good tomato and so this is why this recipe stays “simple”. A few cloves of garlic, a shallot, a drizzle of good olive oil, a few sprigs of oregano or basil, and a sprinkling of salt… and that is pretty much it!



  • Olive oil

  • 2 cloves garlic, rough chopped

  • 1 shallot, diced

  • 2 lbs ripe (med-large) tomatoes, cored and cut in half

  • 1 teaspoon fresh oregano ( or 1/2 teaspoon dried, or use Italian seasoning)

  • 1–2 tablespoon fresh basil, torn or chopped

  • Optional– 1/3 cup heavy cream

  • Salt and pepper to taste

  • Grated parmesan and chopped basil for garnish

8 oz Package of MDI Girl Lobster Ravioli

1 Zucchini


  • Pre-heat oven to 400 F

  • Boil Lobster Ravioli according to package directions, (be sure not to cook ravioli's before sauce is ready).

  • Drizzle a large, rimmed baking sheet with olive oil. Place the sliced tomatoes cut-side down on the sheet pan, season with salt and pepper and roast 30 minutes or until skins have lifted off the tomatoes.

  • While tomato's are cooking, cut the zucchini into 1/8th inch slices. You can pan fry them in a skillet or spread them in a single layer on a baking dish, coat with pam and bake about 10 minutes until they start to brown.

  • Let tomato's cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher.

  • Heat 2 tablespoons of olive oil in a pan, add chopped shallot. After Shallots have cooked for 3 minutes and are softened add garlic and cook for another 30 seconds.

  • Add roasted tomato's, oregano and if desired the heavy cream to the mixture. Heat through. Add fresh basil at the end, season with salt and pepper to taste.

  • PLATE Add the zucchini and lobster ravioli to the sauce, garnish with parmesan cheese and chopped basil.

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