This easy Pink Sauce for Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought ravioli for the easiest “fancy” dinner at home. You can even add lobster tail meat on top.
I experimented with preparing the pasta with a few different sauces from lemon brown butter sauce to a white creamy parmesan sauce, but ultimately this pink lobster ravioli sauce recipe beat the other two out. This truly is the best sauce for lobster ravioli.
If you are into no-fuss cream sauce pasta recipes, try this Instant Pot fettuccine alfredo, Pink Sauce Pasta, or Pumpkin Pasta Sauce!
For a more classic cheese sauce, try my super cheesy Homemade Mac and Cheese Sauce.
For a vegetarian ravioli recipe, try my Easy Butternut Squash Ravioli Sauce.
Table of Contents
Why You’ll Love This Recipe
- This creamy lobster ravioli sauce is loaded with grated parmesan cheese & heavy cream.
- The sauce has a beautiful pink color from the addition of crushed tomatoes.
- The acidic lemon zest and white wine help cut the richness of the dairy.
- Browned garlic and shallot elevate the flavor of this sauce.
- This dinner recipe is super decadent and feels a little fancy, but only takes about 30 minutes to make.
What Is the Best Lobster Ravioli to Buy?
It can be purchased at Whole Foods or Trader Joe’s. Other gourmet or specialty grocery stores should carry it as well. Rana Maine (sold at Costco) is also a popular brand. It is sometimes sold frozen.
I prefer the brand from Whole Foods, Nuovo Pasta. It has a prominent seafood flavor. Trader Joe’s is a great affordable option.
Ingredient Notes & Substitutions
- White Wine: I used Sauvignon Blanc because it is what I prefer to drink but any dry white you have on hand will do.
- Heavy Cream: You have to use heavy creamy for this recipe. Half and half will result in a sauce that is too thin.
- Parmesan Cheese: I recommend using parmesan reggiano for the best flavor.
- Lobster Ravioli: I purchased mine at Whole Foods for around $7. It seems more cost effective and much easier to purchase pre-made lobster ravioli, but you are welcome to substitute it for homemade. You can also just toss this sauce with cheese ravioli or plain pasta.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lobster Ravioli Sauce
Quick Overview
- Brown the shallot and mince garlic.
- Add in the herbs, spices, salt and pepper.
- Deglaze the pan with the white wine.
- Add in the tomatoes, cream, and grated parmesan cheese.
Step by Step Instructions
Step 1: In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.
Step 2: Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.
TIP – The brown bits add a ton of flavor.
Step 3: Deglaze the pan with the white white, scraping any bits off the bottom.
Step 4: Add the crushed tomatoes, lemon juice, and lemon zest.
Step 5: Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.
Step 6: Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.
TIP – Do not overheat the cream and parmesan or it will become grainy.
NOTE – The sauce will continue to thicken as it cools.
TIP – Thin sauce as needed with pasta water.
Recipe Serving Suggestions
Aside from some freshly cooked lobster ravioli to toss with this sauce, bread is a must. Here are some sides to serve with lobster ravioli sauce:
- Lobster Tails – save the shells for a stock!
- Parmesan Rosemary Bread
- Cheesy Texas Toast
- Simple Kale Salad
- Bruschetta with Mozzarella
- Feta Dip
If you need more inspiration, check out my list of What To Serve With Ravioli.
Expert Tips & Variations
- Brown the shallot and garlic. Caramelizing these adds so much flavor to the sauce.
- Use parmesan reggiano. I know this is a bit of a splurge item, but it really does have the best flavor. I recommend picking up a small chunk of it and grating it with a microplane grater. The fine pieces of cheese melt seamlessly into the sauce.
- Do not overheat the sauce. Once the cream and cheese have been added, avoid overheating the sauce. This will cause it to over thicken and potentially become grainy.
- Save some pasta water. If the sauce congeals or thickens up too much, add a small splash of pasta water to thin it out. Do not add too much or the sauce will become watery.
- Make it spicy. Add a pinch of red chili flakes or cajun seasoning.
- Add protein. Top this ravioli with sautéd shrimp or lump lobster tail meat. Most grocery stores sell 4 ounce tails you can poach in butter. The leftover shells are great for making a stock, which can be added to the sauce instead of pasta water. This will infuse the sauce with even more seafood flavor.
Storing Leftovers
- Store in the fridge for up to 3 days. Reheat the leftover sauce in the microwave or on the stove with a splash of broth or cream to thin it out if needed.
Wine Pairings
Look for a wine that is bright, crispy, light, and acidic. Any wine is better than no wine, but here are some of my go-to pairings for this ravioli:
- Sauvignon Blanc from Marlborough, New Zealand: zesty & citrusy
- Brut Champagne or Prosecco: dry & crisp
- Rose: bright & melon notes
- Pinot Noir: fresh & fruity
Recipe FAQs
This creamy pink sauce is my first choice for lobster ravioli. It is creamy & robust and compliments the sweetness of the lobster. However, if you are looking for other options, see my post about The Best 10 Sauces for Lobster Ravioli.
Fresh ravioli takes 1-2 minutes to cook. Frozen will take 5-6 minutes.
More Sauce Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Pink Sauce for Lobster Ravoili
Ingredients
- 1 Tablespoon unsalted butter
- 1 small shallot diced finely
- 4 cloves garlic pressed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- fresh cracked pepper
- 1/4 cup dry white wine*
- 1/2 cup crushed tomatoes
- 1 Tablespoon lemon juice
- zest from 1/2 lemon optional
- 1/2 cup heavy cream*
- 1/4 cup grated parmesan plus more for serving*
For Serving
- 9 ounces fresh store-bought or homemade lobster ravioli prepared according to the instructions on the package*
- fresh basil or parsley
Instructions
- Review all recipe notes and instructions before beginning.
- In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.
- Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.
- Deglaze the pan with the white white, scraping any bits off the bottom.
- Add the crushed tomatoes, lemon juice, and lemon zest.
- Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.
- Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.
Video
Notes
- Brown the shallot and garlic. Caramelizing these adds so much flavor to the sauce.
- Use parmesan reggiano. I know this is a bit of a splurge item, but it really does have the best flavor. I recommend picking up a small chunk of it and grating it with a microplane grater. The fine pieces of cheese melt seamlessly into the sauce.
- Do not overheat the sauce. Once the cream and cheese have been added, avoid overheating the sauce. This will cause it to over thicken and potentially become grainy.
- Save some pasta water. If the sauce congeals or thickens up too much, add a small splash of pasta water to thin it out. Do not add too much or the sauce will become watery.
- Make it spicy. Add a pinch of red chili flakes or cajun seasoning.
- Add protein. Top this ravioli with sautéd shrimp or lump lobster tail meat. Most grocery stores sell 4 ounce tails you can poach in butter. The leftover shells are great for making a stock, which can be added to the sauce instead of pasta water. This will infuse the sauce with even more seafood flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cooked this and it was excellent. I added extra lobster meat to the sauce.
Great! I used chicken broth instead of wine.
Costco ravs , definitely have some additional cheese on hand for after and the crushed red pepper is a must. It’s great, will make again…maybe tomorrow!
Absolutely delish! Perfect with the lobster ravioli I purchased at Costco. Made up in no time once I had all the ingredients prepped. Thank you! Hubby loved it.
Can I use tomto paste instead of crush tomatoes?
Best pink sauce I have ever made. Only thing I would suggest is to add the chili flakes that is in the suggestion part of the recipe. Yum!
I am making this tonight and so excited!! You have an * by heavy cream. I am not seeing why? Can I use part heavy cream and part half and half?
It has a recipe note if there is a *
There are 2 ingredients with *(see note), but the notes don’t mention them.
Maybe they were lost during proofing.
There’s no recipe note below for either the cream or the wine though?
I wanted a white (non-tomato based) sauce for my Costco-purchased Lobster Ravioli. This one was perfect and fun to make! WIll be making it again, soon.
I used Rotel with chilies for the tomato and added a few chili flakes which provided just the right amount of heat.
Thank you this well done recipe!