Lobster Ravioli Sauce

5 from 71 votes

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: people

Calories: 374kcal

Author: Brianna May

Equipment

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.

Video

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.

Nutrition