Lobster Ravioli Sauce Recipe
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
- Pasta Pot
- Saute pan
- Silicone spatula
- Measuring cups and spoons
- Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
- Butter – I use unsalted butter to adjust the amount of salt I use.
- Garlic
- Shallot
- Rosemary
- White wine – any dry white wine
- Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
- Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
- Lemon – Fresh lemon juice and zest
- Parmesan
- Red pepper flakes
- Salt and black pepper
- Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
- With a Side of Veggies
- Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
- As a Main with a Fresh Salad
- Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
- Along side a Caprese Salad Appetizer
- Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
- Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
- Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
- Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
More Pasta and Noodle Recipes
Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe
Noodles with Spicy Tahini Stir Fry Sauce
Creamy Lemon Butter Sauce for Lobster Ravioli
Equipment
- Pasta Pot
- saute pan
- silicone spatula
- measuing cups and spoon
- zester
Ingredients
- 1 package lobster ravioli
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 2-3 sprigs fresh rosemary
- ½ cup dry white wine
- ½ cup reserved pasta water
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp red pepper flakes
- salt and pepper to taste
- fresh parsley or chives for garnish
Instructions
Step 1: Cook the ravioli
- Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
- In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
- Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
- Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
- Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
- Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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