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5 from 118 votes

Lobster Ravioli Sauce

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 lobster ravioli for the easiest “fancy” dinner at home. Don’t forget the wine!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Cuisine: Italian
Diet: Vegetarian
Servings: 2 people
Calories: 374kcal
Author: Brianna May


  • 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


  • 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.



  • 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.


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