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    Bites with Bri » Sauce & Dip » Lobster Ravioli Sauce

    Lobster Ravioli Sauce

    Published: Jun 13, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    This easy 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.

    overhead shot of pink sauce tossed with lobster ravioli in a bowl

    I experimented 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!

    Craving mac and cheese? Try my super cheesy Homemade Mac and Cheese Sauce.

    For a vegetarian ravioli recipe, try my Easy Butternut Squash Ravioli Sauce.

    Jump to:
    • Why You’ll Love This Recipe
    • What Is the Best Lobster Ravioli to Buy?
    • Ingredient Notes & Substitutions
    • How to Make Lobster Ravioli Sauce
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Storing Leftovers
    • Wine Pairings
    • Recipe FAQs
    • More Sauce Recipes
    • Lobster Ravioli Sauce

    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

    Ingredients needed to make lobster ravioli sauce.
    • 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

    A 2 photo collage showing how to brown the garlic and shallot.

    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.

    A 2 photo collage showing how to deglaze the pan.

    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.

    A 2 photo collage showing the finished sauce and lobster ravioli.

    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 - save the shells for a stock!
    • Parmesan Rosemary Bread
    • Cheesy Texas Toast
    • Simple Kale Salad
    • Bruschetta with Mozzarella
    • Feta Dip

    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 in the microwave or on the stove with a splash of broth or cream to thin it out if needed.
    side shot of lobster ravioli and sauce in a bowl

    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

    What kind of sauce is good with lobster ravioli?

    This creamy pink sauce pairs perfectly. It's creamy, but also acidic so it compliments the flavor of seafood.

    How long does it take to cook lobster ravioli?

    Fresh ravioli takes 1-2 minutes too cook. Frozen will take 5-6 minutes.

    More Sauce Recipes

    • Spicy Cashew Dressing
    • Easy Lemon Chicken Marinade
    • Butternut Squash Ravioli Sauce
    • Simple Honey Glaze for Ham Recipe

    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.

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    5 from 166 votes

    Lobster Ravioli Sauce

    This easy 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.
    Servings2 people
    Prep5 minutes
    Cook10 minutes
    Total15 minutes
    Course: Main
    Cuisine: Italian
    Author: Brianna May

    Equipment:

    • Nonstick pan/pot
    • Microplane Grater
    • Stirring Spoon

    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:

    • 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:

    Serving: 1serving | Calories: 374kcal | Carbohydrates: 12g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 880mg | Fiber: 2g | Sugar: 4g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Bethany

      January 26, 2022 at 1:59 pm

      5 stars
      Wow, this is perfect for Valentine's Day! My other half will be thrilled! 😉

      Reply
    2. Jeannie

      January 23, 2022 at 8:05 pm

      5 stars
      I am always looking for a good creamy sauce, cant wait to make this.

      Reply
      • Brianna May

        January 24, 2022 at 10:25 am

        Thank you! Enjoy!!

        Reply
    3. Conni Walker

      January 13, 2022 at 8:44 am

      I made this last night for dinner and it was indeed restaurant quality. So very good. Even my very picky husband loved it. Will definitely make this again.

      Reply
      • Brianna May

        January 13, 2022 at 10:44 am

        Yay Conni! Thank you 🙂

        Reply
    4. Doug

      December 21, 2021 at 7:59 pm

      Hi, I just made this recipe for the first time, approximately. I made 3x the recipe because we had 3x the amount of ravioli. The "approximately" is that I skipped the inclusion of shallots and didn't brown the garlic. But the problem I'm facing is that the sauce ended up WAY too thin. I made the sauce in a 3qt saucepan, since I wanted to add the sauce over the ravioli, not add the ravioli to the pan. Any suggestions on how to modify your recipe to this scenario? Should I reduce the wine for a while after adding it, or pre-cook/reduce the crushed tomato, or ....???
      Thanks in advance for any advice, it tasted great!

      Reply
      • Brianna May

        December 31, 2021 at 12:35 pm

        Hi Doug! I have never had this issue. The sauce is not super thick, but should be similar to the consistency of heavy cream. I normally do not reduce to ingredients for very long, but you can cook off more of the liquid if needed before adding the cream. Just be sure you are using full fat heavy cream and not half and half.

        Reply
        • Darriah Arthur-Lazard

          January 28, 2022 at 10:31 pm

          5 stars
          I made this but I chose to sub the heavy whipping cream for half and half to cut down on calories. It still came out nice and thick :).

        • Brianna May

          February 02, 2022 at 8:08 am

          Great!

    5. TimOlaf

      December 03, 2021 at 8:49 pm

      5 stars
      Prepared exactly according to recipe, and the result was stunning. I tripled the sauce recipe for 26 oz of lobster ravioli, and it was a perfect dinner for 4 people. Received accolades from everyone. Highly recommended!

      Reply
      • Brianna May

        December 06, 2021 at 10:07 am

        Thank you for leaving a comment, Tim! I am so happy the recipe was a hit.

        Reply
        • Stephanie C.

          December 14, 2021 at 6:41 pm

          5 stars
          WOW! This was a big hit tonight for dinner. Recipe was easy to follow and sauce was very flavorful.

        • Brianna May

          December 31, 2021 at 12:37 pm

          Thank you!! 🙂

    6. Kimberly Hickman

      November 23, 2021 at 9:54 pm

      5 stars
      Searched high and low for a great accompanying sauce for lobster ravioli. This was such a hit with my picky family. Actual quote, “This is restaurant quality.” I am a novice cook, too. You cannot go wrong with this recipe!

      Reply
      • Brianna May

        November 30, 2021 at 1:37 pm

        Thank you so much Kimberly! This is high praise 🙂

        Reply
    7. Pooja

      October 18, 2021 at 6:38 pm

      I replaced garlic with bit pieces of shrimp along shallots…. It was a nice touch.

      Reply
      • Brianna May

        October 19, 2021 at 2:11 pm

        Great! Glad you enjoyed.

        Reply
    8. Kayla DiMaggio

      June 17, 2021 at 6:27 pm

      5 stars
      This looks amazing!

      Reply
    9. Audrey

      June 17, 2021 at 6:17 pm

      5 stars
      This looks absolutely amazing! I can't wait to try this recipe out.

      Reply
      • Erica

        January 18, 2022 at 10:48 am

        5 stars
        This sauce was so delicious my son asked me to make it again the next day! I absolutely loved every element from the shallots and garlic, to the herbs, lemon, cream and cheese. I sent it to at least 5 friends and my sisters. Thank you!

        Reply
        • Brianna May

          January 20, 2022 at 2:27 pm

          Thank you so much for the review, Audrey! I am so glad that this recipe was such a hit for you and your family.

    10. Julia

      June 17, 2021 at 10:22 am

      5 stars
      Wow, this was so good, felt like I was eating creamy ravioli at a restaurant! The base of the sauce is also great over other types of pasta, too, so versatile!

      Reply
    11. Oscar

      June 16, 2021 at 10:50 am

      5 stars
      This sauce was amazing, I loved how creamy it was. With the lobster ravioli was just over the top, we loved it so much. Thanks for this recipe.

      Reply
    12. michele peterson

      June 16, 2021 at 7:46 am

      5 stars
      This lobster ravioli is the perfect dinner for date night. The creamy tomato sauce complements the lobster so well!

      Reply
    13. Amanda

      June 15, 2021 at 7:23 pm

      5 stars
      Oh, wow, this was total decadence! The crispy garlic added such a nice touch.

      Reply
    14. Melinda

      June 15, 2021 at 7:15 pm

      5 stars
      What a great way to dress up a store-bought ravioli! This is the perfect combination of ‘made from scratch with a friendly shortcut. Bravo. Love it!

      Reply
    15. Alexandra

      June 15, 2021 at 7:15 pm

      5 stars
      This is the perfect date night dish - so delicious, and simple to prepare. The creamy tomato sauce goes so well with the ravioli!

      Reply
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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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