If you’re craving a rich, creamy sauce to pair with your lobster ravioli, look no further. This lobster ravioli sauce recipe is the BEST!
When my husband and I want a date night in, I’ll whip up this surprisingly easy homemade sauce to top store-bought lobster ravioli. (Yes, you could make homemade lobster ravioli, but I find the bagged refrigerated kind is awesome, cheaper, and massively time-saving!)
While some prefer a white sauce to accompany their lobster ravioli, I simply love tomatoes and the slight acidity and flavor they add. This creamy lobster ravioli sauce is packed with flavor from the butter, shallots, and garlic, and fresh herbs give it an extra boost as well. The heavy cream makes the sauce smooth and silky, perfect for coating your lobster ravioli. Parmesan cheese adds a rich, savory finish, tying the sauce together perfectly.
Similar to a vodka sauce in appearance and texture, this creamy lobster ravioli sauce is a perfect blend of butter, shallots, garlic, and a touch of white wine flavor. It’s quick to prepare yet tastes indulgent enough for a special occasion. With just a few simple ingredients, you can transform your ravioli into a meal that feels like a gourmet meal from an Italian restaurant.
Ingredients You’ll Need to make this Lobster Ravioli Sauce Recipe
- 2 tablespoons butter
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 1 cup cream
- 1 cup crushed tomatoes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- Freshly grated Parmesan cheese and chopped fresh herbs for serving (optional but highly recommended): basil, thyme, and/or parsley work great
- Cooked ravioli, for serving (lobster ravioli, cheese ravioli, or butternut squash ravioli are my favorites! You can use fresh store-bought ravioli or homemade ravioli. Most grocery stores sell ravioli varieties in their refrigerated section!)
The Step-by-Step Process: Lobster Ravioli Cream Sauce
- Melt the butter in a large skillet over medium heat. Let it melt completely, making sure it doesn’t brown.
- Once the butter is melted, add the finely chopped shallot. Cook for about 2-3 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds. This step will infuse the butter with a lovely aroma.
- Stir in the crushed tomatoes, letting the mixture simmer for about 5 minutes. Next, add the heavy cream and stir until smooth. The cream will mellow out the acidity from the tomatoes and wine, giving the sauce its rich, creamy texture.
- Season with salt and pepper. These simple seasonings bring out the flavors of the garlic and shallots.
- Let the sauce simmer for an additional 5-10 minutes, stirring occasionally. This helps the flavors meld together. Once it has reached your desired consistency, it’s ready to be served! Serve over cooked ravioli and sprinkle with fresh herbs and freshly grated parmesan cheese, if desired (highly recommended).
Serving Suggestions
This creamy lobster ravioli sauce pairs wonderfully with store-bought or homemade lobster ravioli, or any other pasta for that matter. But the richness of the sauce complements the delicate flavors of the lobster perfectly. You can garnish the dish with freshly chopped basil or parsley for a fresh touch.
When you have a rich main dish, often the best side dishes are simple. Consider pairing your lobster ravioli with garlic bread and a fresh green salad with homemade ranch dressing or Tangy Bacon Avocado Salad. For the perfect pairing for wine lovers, consider a sauvignon blanc or pinot grigio.
Adding Fresh Herbs to Make the BEST Sauce
Fresh herbs add an extra layer of flavor to this dish. For a burst of freshness, try adding a few tablespoons of fresh basil or parsley. If you enjoy earthy flavors, thyme would complement the richness of the sauce nicely. Experiment with these herbs to find your favorite combination!
Frequently Asked Questions (FAQs)
1. Can I use another type of pasta? Yes! While lobster ravioli is ideal for this sauce, it also pairs well with any other pasta. Try it with butternut squash ravioli or cheese ravioli, or even fettuccine, pappardelle, or gnocchi for a change of pace. Or try seafood ravioli instead of lobster ravioli, for a mix of different seafood tastes. Whether homemade or from the fresh pasta section of the grocery store, this creamy sauce is the perfect complement to any pasta.
2. Is there a substitute for white cooking wine? If you prefer not to use wine, you can substitute it with chicken stock or vegetable broth. The wine adds a certain depth of flavor, but broth will work just fine.
3. How do I store leftovers? You can store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk or cream to restore the sauce’s smooth consistency.
4. Can I make this sauce ahead of time? Yes! You can prepare the sauce a day in advance. Just be sure to store it in the fridge, and when you’re ready to use it, reheat it on the stove. If the sauce thickens too much, add a splash of cream or milk to loosen it up.
5. Can I freeze the sauce? While the sauce can be frozen, cream-based sauces tend to separate upon thawing. If you do choose to freeze it, make sure to stir well when reheating, and consider adding a bit more cream to restore the texture.
6. Can I substitute olive oil for the butter? Yes, although it does change the flavor and it won’t be quite as creamy sauce.
The Best Sauce is Simple and Wholesome
This easy lobster ravioli sauce recipe makes for a simple, yet luxurious, meal. It’s such a versatile, easy recipe and it’s a great option when you’re limited on time. With just a handful of ingredients, you’ll have a dish that tastes like it came from a five-star restaurant. So the next time you’re in the mood for something indulgent, try this sauce with your lobster ravioli and enjoy the creamy, savory goodness!
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Creamy Lobster Ravioli Sauce Recipe {Quick and Easy!}
Ingredients
Method
- Melt the butter in a large skillet over medium heat. Let it melt completely, making sure it doesn’t brown.
- Once the butter is melted, add the finely chopped shallot. Cook for about 2-3 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds. This step will infuse the butter with a lovely aroma.
- Stir in the crushed tomatoes, letting the mixture simmer for about 5 minutes. Next, add the heavy cream and stir until smooth. The cream will mellow out the acidity from the tomatoes and wine, giving the sauce its rich, creamy texture.
- Season with salt and pepper. These simple seasonings bring out the flavors of the garlic and shallots.
- Let the sauce simmer for an additional 5-10 minutes, stirring occasionally. This helps the flavors meld together. Once it has reached your desired consistency, it’s ready to be served! Serve over cooked ravioli and sprinkle with fresh herbs and freshly grated parmesan cheese, if desired (highly recommended).
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