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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. Paul Nevans

      February 19, 2023 at 5:59 am

      5 stars
      Outstanding sauce. Forget the ravioli use this recipe with al dente linguine. i added a cup of poached lobster tail meat, which i would double for next time. This is a real winner.

      Reply
    2. Kate

      February 15, 2023 at 5:29 pm

      5 stars
      This is a terrific sauce. I added a little Vodka to give it a little kick - but this is definitely a restaurant level sauce. Thank you!

      Reply
      • Brianna May

        February 16, 2023 at 7:56 am

        Yay!! Thank you 🙂

        Reply
    3. Sarah

      February 03, 2023 at 6:43 pm

      5 stars
      AMAZING! My husband and I can’t wait to eat this again.

      Reply
      • Brianna May

        February 08, 2023 at 8:56 am

        Yay!!

        Reply
    4. Sally

      December 02, 2022 at 10:58 am

      5 stars
      This sounds delicious! Can it be made ahead?

      Reply
      • Brianna May

        December 05, 2022 at 7:10 am

        Thank you! I have never made this in advance because it is quicker recipe. I imagine it would be fine to make the sauce and then store it in the fridge for 1-2 days. When reheating it may need a splash or cream or broth to thin it out.

        Reply
    5. Roni

      October 30, 2022 at 7:10 pm

      5 stars
      It was soooooo good! My husband loved it and he is very hard to please ?

      Reply
      • Brianna May

        November 01, 2022 at 3:36 pm

        Awesome!

        Reply
    6. Christine

      August 23, 2022 at 6:16 am

      Can I use sherry in place of the white wine?

      Reply
      • Brianna May

        August 24, 2022 at 11:06 am

        I am not sure. I have never cooked with sherry.

        Reply
    7. Katie

      July 18, 2022 at 11:23 pm

      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.

      Reply
      • Brianna May

        July 20, 2022 at 3:00 pm

        Yes you definitely can, but it won't have as much flavor.

        Reply
      • Susan Kernis

        December 09, 2022 at 6:51 am

        I would like to use this sauce with ravioli in a bake (36 oz of ravioli). I would cook the ravioli, put it into a lasagna pan and add sauce, then heat to serving temperature. Would the sauce need to be adjusted? Will this work?

        Reply
        • Brianna May

          December 09, 2022 at 7:00 am

          It should work fine, but I have never baked this sauce so I can't say for certain. Sorry!

    8. Anaiah

      April 20, 2022 at 9:28 pm

      5 stars
      Super creamy and flavorful ravioli sauce! It's great in other pasta dishes too. Thanks for sharing!

      Reply
    9. Oscar

      April 20, 2022 at 4:09 pm

      5 stars
      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.

      Reply
    10. Ramona

      April 20, 2022 at 3:45 pm

      5 stars
      This recipe was a great success and my family wants me to make it again this week. Very nice and easy to make too.

      Reply
    11. Terri

      March 22, 2022 at 8:20 pm

      5 stars
      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! ??

      Reply
      • Brianna May

        March 30, 2022 at 10:19 am

        Yay! Comments like this make my day!!!

        Reply
    12. Lisa Holsomback

      January 27, 2022 at 5:11 pm

      5 stars
      Made this tonight and doubled the recipe. It was amazing!!

      Reply
    13. Jessica

      January 27, 2022 at 7:26 am

      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.

      Reply
    14. Marysa

      January 26, 2022 at 6:53 pm

      This sounds like such a versatile sauce. I am a big fan of Trader Joe's and this would be nice to try.

      Reply
    15. Colleen

      January 26, 2022 at 2:02 pm

      5 stars
      This is the best way to elevate store bought ravioli. The sauce is so creamy and delicious. Thanks for sharing.

      Reply
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