Fish

Cherry Tomato and Asparagus Sauce for Lobster Ravioli is for Dinner.

Cherry Tomato and Asparagus Sauce for Lobster Ravioli takes 5 minutes to prepare.

Cherry Tomato and Asparagus Sauce for Lobster Ravioli takes 15 minutes to cook.

Cherry Tomato and Asparagus Sauce for Lobster Ravioli makes 3 servings.

The ingredients for Cherry Tomato and Asparagus Sauce for Lobster Ravioli are:

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

Here is how you make Cherry Tomato and Asparagus Sauce for Lobster Ravioli:

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 3Number of Servings: 3Recipe submitted by SparkPeople user DMARTIN302.

The nutritional information for Cherry Tomato and Asparagus Sauce for Lobster Ravioli is:

• 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