This 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. Don’t forget the wine!
I experimented preparing the pasta with a few different sauces from lemon 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!
Craving mac and cheese? Try my super cheesy Homemade Mac and Cheese Sauce.
Jump to:
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.
Where To Buy Ravioli
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.
Ingredient & 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 over heat 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
- Parmesan Rosemary Bread
- Cheesy Texas Toast
- Simple Kale Salad
- Bruschetta with Mozzarella
- Feta Dip
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
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 tails are great for making a stock, which can be added to the sauce instead of pasta water.
Storing Leftovers
- Store in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or cream to thin it out if needed.
Recipe FAQs
This creamy pink sauce pairs perfectly. It's creamy, but also acidic so it compliments the flavor of seafood.
Why not both? This pink sauce is the perfect combination of the two. The heavy cream adds richness and the tomatoes add flavor.
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.
Lobster Ravioli Sauce
Ingredients:
- 1 Tablespoon unsalted butter
- 1 small shallot, diced finely
- 4 cloves garlic, pressed
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon salt
- fresh cracked pepper
- ¼ cup dry white wine*
- ½ cup crushed tomatoes
- 1 Tablespoon lemon juice
- zest from ½ lemon, optional
- ½ cup heavy cream*
- ¼ 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.
Notes:
- 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.
- 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.
- Add protein. Top this ravioli with sautéd shrimp or lump lobster tail meat. Most grocery stores sell 4 ounce tails. The leftover tails are great for making a stock, which can be added to the sauce instead of pasta water.
Can I use sherry in place of the white wine?
I am not sure. I have never cooked with sherry.
Can I sub in stock for the wine? I'm doing a challenge to use up as much as what I already have as possible without buying new ingredients.
Yes you definitely can, but it won't have as much flavor.
Super creamy and flavorful ravioli sauce! It's great in other pasta dishes too. Thanks for sharing!
This looks so good, I love ravioli and lobster, two of my favourite things. Going to make this for my partners birthday dinner, can't wait. Thank you.
This recipe was a great success and my family wants me to make it again this week. Very nice and easy to make too.
This was so delicious!! Thanks! My guys raved!! I tripled the recipe for Costco's lobster ravioli (both packages). It served two very hungry men and myself! ??
Yay! Comments like this make my day!!!
Made this tonight and doubled the recipe. It was amazing!!
I've tried several of your recipes (which have all been good!) but this one is my favorite. It's so incredibly comforting and the flavors are so well balanced. I'm planning on making it again to share with my partner for Valentine's Day.
This sounds like such a versatile sauce. I am a big fan of Trader Joe's and this would be nice to try.
This is the best way to elevate store bought ravioli. The sauce is so creamy and delicious. Thanks for sharing.