Lobster and Crab Ravioli in Marinara Sauce

by Cecelia Heer
(Bayonne, New Jersey)

Dabbling in the Kitchen

Dabbling in the Kitchen


  • 1 Tbsp of sweet butter
  • 1 Tbsp extra virgin olive oil
  • 5-6 minced garlic cloves
  • 3-4 anchovy fillets
  • 2 28-oz cans whole tomatoes, preferably San Marzano, drained
  • 1 28-oz can of tomato puree
  • 1 cup of full-bodied red wine, such as cabernet sauvignon
  • 1 cup of water
  • 2 Tablespoons fresh oregano
  • 1/2 c. cut fresh parsley
  • 12 lobster ravioli
  • 12 crab ravioli
  • 1/2 cup shredded basil
  • 1/2 pound medium shrimp
  • 2-4 Alaskan king crab legs – steamed and cooked


    Make Sauce:
  • Combine butter and oil, add garlic until fragrant, then anchovies and allow them to dissolve.
  • Add tomatoes, puree, wine, water, oregano, and parsley.
  • Mix together and cook until boiling, then simmer for about 1/2 hour.
  • Add shrimp and cook until done, Add crab legs and cook until heated through.
  • Toss in shredded basil.
  • Separately, boil both the lobster and crab raviolis.
  • Drain raviolis and combine on plate; top with sauce & shrimp and crab legs.

    Left over sauce can be frozen

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