Lobster Ravioli Sauce Recipe (garlic butter cream sauce)
- Gluten-Free
Date nights are about to get fancy. This lobster ravioli sauce recipe is so easy to make and the perfect pair for lobster ravioli, whether you make it at home or decide on store-bought ravioli from the grocery store! You’re absolutely going to love how simple and quick this is.
Perfect for a fancy date night in! If this is your first time making a cream sauce, don’t worry at all. Also, I’ll walk you through all of the steps and it’s really easy enough for a beginner!
The Best Lobster Ravioli Sauce Recipe
I love the simplicity of this lobster ravioli sauce recipe, both in how it’s made and how it tastes. The simple ingredients ensure that the flavor of the lobster isn’t overpowered and you can really taste that lobster meat!
This garlic butter cream sauce is so delicate and makes for a delicious meal to serve for your special date or for a special occasion for your friends or family. Although, I’m pretty sure if I made this for my friends they would just start inviting themselves over for dinner on the regular. 😆
This cream sauce is really one of my favorite easy recipes. Also, it only takes about 8 minutes to make and has only 4 ingredients (plus salt and pepper)!! How amazing is that?
Homemade or Store-Bought Lobster Ravioli
This lobster ravioli sauce recipe is perfect for both homemade ravioli or store-bought ravioli! If you’re making the ravioli yourself, make sure to boil them just before you begin making the sauce.
For homemade lobster ravioli, you can use both lobster tails and claws or just the claw meat if you want to make them a little more economical. Claw meat can often be bought pre-cooked fresh or frozen for recipes like this! So, I think they even have it at Walmart in the frozen section!
I personally LOVE the claw meat. Actually, I like it better than the tail meat! It has so much more flavor and I love the soft texture. OMG I’m drooling now, are you??
As with all of my recipes, I totally recommend using the freshest ingredients possible for this lobster ravioli sauce recipe. Also, that means fresh lobster meat here if you can.
Ingredients You’ll Need for this lobster ravioli sauce recipe
- 2 Tbsp salted butter (I use grass-fed)
- 1 large shallot, minced
- 2 large cloves garlic, minced (I almost always use large garlic cloves)
- 1/8 tsp freshly ground black pepper
- 1/4 cup heavy cream (I use grass-fed when I can find it)
- Fine sea salt 1/8 tsp
- 1/4 cup hot pasta water
- Flat leaf parsley for garnish, chopped or chiffonade (because you’re fancy)
- Lemon wedges for serving, optional
How to Make Lobster Ravioli Sauce
1 – Boil a large pot of salted water for the ravioli. Salty like the sea or similar to a salted chicken broth.
2 – Place butter in a medium saucepan and melt over medium heat. Once butter just begins to brown, add shallot and sauté for about 2 minutes or until shallot is translucent (turn down heat if it begins to brown). I do not recommend using a small saucepan as you’ll need a larger surface area to sauté the shallot and garlic.
3 – Add minced garlic and pepper and sauté for 1 more minute. Be careful not to burn the garlic.
4 – Your water should be boiling now, so it’s time to cook the ravioli in a large pot of boiling salted water over medium-high heat.
5 – Pour in the heavy cream, add the salt, bring to a simmer, then reduce heat to medium-low heat.
6 – Allow to simmer for about 2 minutes, then add 1/4 cup hot pasta water. Stir well. Thin with more pasta water if needed. Simmer for 1 more minute and then turn off the heat.
7 – Arrange lobster ravioli in a shallow pasta bowl, spoon sauce on top and garnish with chopped fresh parsley or a parsley chiffonade.
8 – Serve immediately with lemon wedges. I like to squeeze just a bit of fresh lemon juice over the top right before I eat for a nice brightness.
Where do I buy Lobster ravioli?
Good news: lobster ravioli is becoming so popular recently that I’ve seen it pop up for sale at lots of major grocery stores and you can probably even find it at your local store! They usually have it a Trader Joe’s, Whole Foods, Sprouts, Fresh Market, and they even have it a Target!!! Crazy, right?? I love a good Target find!
You’re usually going to find fresh ravioli in the fresh produce section of the grocery store. So, for frozen, check out the frozen seafood section or the frozen pasta section.
Can I use another kind of ravioli?
YES! This lobster ravioli sauce recipe would be amazing with all different kinds of ravioli! Also, I’m thinking crab ravioli, spinach ravioli, butternut squash ravioli (hello fall!), mushroom ravioli, or even pork ravioli!
And why stop at ravioli? This sauce is pretty much perfect for any pasta application. SO GOOD!! I love this sauce on regular spaghetti. Click here for my favorite gluten free spaghetti!
What other sauce options are there for lobster ravioli?
- Lemon Cream Sauce – I’m thinking a lemon-forward cream sauce would be lovely, just add fresh lemon juice and some lemon zest or lemon oil for a nice, bright lemony flavor! I love the idea of this fresh, creamy sauce!
- Pink Sauce – Another fun option would be a pink sauce (a tomato cream sauce that’s more cream heavy than tomato heavy)! Just add some tomato paste to the recipe right after you finish cooking the garlic. Cook the tomato paste for 1 minute, stirring constantly, before adding the heavy cream.
- Vodka Sauce – Or you could do a simple vodka sauce (like a creamy tomato sauce) to pair with lobster ravioli. This is more tomato heavy than cream heavy, making it different than a pink sauce. Personally, I think the tomato flavor of the vodka sauce might overpower the lobster. Just my opinion though! *I don’t recommend this one*
- Saffron Cream Sauce – A third option I’m thinking would be a lovely saffron cream sauce! YUM! Just add a pinch of saffron threads to the cream sauce when you add the heavy cream. For the best flavor, grind your saffron threads with a mortar and pestle first.
- Alfredo Sauce – Another option is a traditional alfredo sauce or my delicious Cauliflower Alfredo Sauce! I LOVE this recipe! It’s seriously so good!! A white sauce like these could be a little heavy with the lobster ravioli though and wouldn’t be my first choice. I hope that you do give my Cauliflower Alfredo Sauce recipe a try though with some regular pasta!
- Brown Butter Sauce – And if you just don’t want to bother with a cream sauce at all, lobster ravioli is absolutely delicious in just a simple brown butter sauce! Brown butter lobster ravioli is such a vibe! Make in a large saute pan and then just drop the cooked ravioli in when they are done.
- Garlic butter sauce – Just sauté some minced garlic in butter in a large skillet. This is a great simple sauce!
- Truffle Oil – Just drizzle with this delicious truffle oil and enjoy!
- Butter and Cheese – Want something even simpler? Just top the hot ravioli with some butter butter and freshly grated or shaved Parmigiano Reggiano (or parmesan cheese). Super easy and still super delicious for a special dinner at home.
- Marinara Sauce – This one I do not recommend. It’s just going to overpower the dish.
Love seafood? Check out some of my best seafood recipes!
- CHAMPAGNE BUTTER POACHED LOBSTER
- GRILLED LOBSTER WITH GARLIC HERB BUTTER
- GLUTEN FREE LOBSTER MAC AND CHEESE
- PERFECTLY STEAMED LOBSTER
- EASY GRILLED SHRIMP WITH CREAMY GARLIC HERB DIP
- GRILLED SPOT PRAWNS WITH GARLIC HERB BUTTER
- THE BEST ALL-PURPOSE SEAFOOD SEASONING
- INSTANT POT SHRIMP RISOTTO
- And many more!!
What if I forget to save the pasta water?
If you forget to save the pasta water, just take some salted chicken stock and heat it to a simmer. Gradually add it to your sauce (start with just 1/4 cup) until you get your desired consistency. If you add too much and your sauce is suddenly too thin, just add a teaspoon of arrowroot powder at a time (whisk between each addition) until you get the right consistency.
I love using arrowroot powder because you can add it right to the sauce, unlike with cornstarch.
What To Serve with Lobster Ravioli
Um hi! White wine! Okay, but food wise, you can’t go wrong with a simple green salad. I love mine with arugula, grape tomatoes, sprouted pumpkin seeds, fresh lemon juice, extra virgin olive oil, and flaky sea salt. YUM!!
Another great side dish is roasted French green beans. I just love them! Perfect for a fancy dinner date with minimal effort required.
Lobster ravioli is such a great main course and really doesn’t need any fancy sides. Since you want people to eat it right away, I like to serve a salad as the first course, then serve the lobster ravioli alone as a second course.
Finish the night off with some homemade crème brûlée or pots de crème and you’ve got one fancy evening ahead of you!
Want to make this even more over-the-top? Choose an impressive appetizer like a mini cheese plate or seared scallops. Whoa, now I’m getting hungry!!
How to make Homemade Lobster Ravioli
Lobster ravioli is actually super easy to make at home. And while I don’t have an official recipe for it, I’m going to walk you through my method. My un-recipe, if you will! So here it is, my easy lobster ravioli recipe!
Make your pasta dough
Prepare your pasta sheets or buy them pre-made. You want them to be relatively thin sheets, so if you buy lasagna sheets, just roll them out a bit with your rolling pin before using.
If you’re making your own pasta sheets you can make the homemade pasta dough in a stand mixer with a dough hook or use a pasta machine. Then run the fresh pasta dough through your roller.
You can use either hand crank roller or an automatic roller like this one that I attach to my stand mixer. Make sure you have a clean work surface. Since you’re putting your food directly on your work surface, I recommend using a non-toxic cleaner. Check out my favorite one here!
Make your filling
Next, make your delicious lobster ravioli filling by combining chopped lobster meat (make sure to cut into pretty small pieces), ricotta, Parmigiano Reggiano (or parmesan cheese), salt, pepper, parsley, and lemon zest. Add a pinch of cayenne pepper or red pepper flakes if you want a little heat. The best part about this recipe is really the lobster, so use plenty of it in the filling.
Mix the lobster filling well by hand or use a food processor and quickly pulse to combine. Spoon a heaping tablespoon of the filling onto the pasta sheet. Repeat with the rest of the ricotta filling mixture.
Cut into individual ravioli
Cut the sheets into individual ravioli with a pizza cutter or ravioli wheel (you could also use a chef’s knife or even kitchen shears), dampen the edges with water on a pastry brush, then fold the pasta sheet over and press to make a seal (either with the tines of a fork or with your fingers).
Alternately, you can absolutely use a ravioli maker and ravioli cutter to make these! I have this one that attaches to my stand mixer and it’s so fun to use! Although, I do prefer to make them by hand. I just like the control it gives me.
After your ravioli are made, make sure to place them on a floured cutting board so that they don’t stick to anything before cooking.
How to cook your Lobster Ravioli
When you’re ready to cook them, just throw them in a pot of boiling water (salted to taste like the sea) and cook until they float (about 1-2 minutes). Don’t overcook or they will swell with water and could fall apart!
I suggest cooking 1 ravioli first just to test how long it takes and then boil the rest (in batches) when you know how long your cooking time is going to be.
Use a slotted spoon or mesh strainer to remove the cooked ravioli and place them right into your shallow serving bowls. Then just top with your sauce, garnish, and you’re good to go!
Remember to save the pasta water to thin your sauce!
What if I’m not cooking the ravioli right away?
If you’re not cooking the lobster ravioli right away, just place on a floured plate or sheet pan (baking sheet) in a single layer, cover with plastic wrap, and refrigerate until you’re ready to cook.
Looking to reduce your plastic use? Use a reusable storage container or use a compostable cling wrap! Yes, that’s a thing!!
I would use these the same day if possible, but they can be made 1 day in advance. Just make sure they are separated by small sheets of parchment paper to prevent sticking. And flour them well!
What about making ravioli with wonton wrappers?
Okay, I’ve seen this done before and I’ve gotta say, I wouldn’t recommend this for your precious lobster ravioli. For something like mushroom ravioli then I’d say go for it. But I think lobster deserves a true pasta sheet, don’t you?
Can I use unsalted butter in this lobster ravioli sauce recipe?
You can absolutely use unsalted butter in this lobster ravioli sauce recipe if that’s what you have on hand. Just taste the sauce at the end and see if it needs a little more salt.
That’s a good rule of thumb anyway: always taste your sauce at the end! But remember the ravioli is also being cooked in salted water, so don’t go overboard with the salt in the sauce. Just sayin’.
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Lobster Ravioli Sauce Recipe (garlic butter cream sauce)
- Gluten-Free
Ingredients
- 2 Tbsp butter
- 1 large shallot minced
- 2 large cloves garlic minced
- 1/8 tsp freshly ground black pepper
- 1/4 cup heavy cream
- 1/8 tsp fine sea salt
- 1/4 cup hot pasta water
- Flat leaf parsley for garnish chopped or chiffonade
- Lemon wedges for serving optional
Instructions
- Boil a large pot of salted water* for the ravioli.
- In a medium saucepan, melt butter over medium heat. Once butter just begins to brown, add shallot and sauté for about 2 minutes or until shallot is translucent (turn down heat if it begins to brown).
- Add garlic and pepper and sauté for 1 more minute. Take care not to burn the garlic.
- Your water should be boiling now, so it's time to cook ravioli in a large pot of boiling salted water over medium-high heat.
- Pour heavy cream into the saucepan, add salt, bring to a low simmer, then reduce heat to medium-low.
- Allow to simmer for about 2 minutes, then add 1/4 cup hot pasta water. Stir well. Thin with more pasta water as needed. Simmer for 1 minute and then turn off the heat.
- Arrange lobster ravioli in a shallow pasta bowl, pour sauce on top and garnish with chopped parsley or a parsley chiffonade.
- Serve immediately with lemon wedges. I like to squeeze just a bit of fresh lemon juice over the top right before I eat for a nice brightness.
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Notes
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Just made this for dinner and it was great! Very easy and loved by the whole family. Will 100% make this again. Thanks for a great recipe!
Hi, Sally! I’m so glad you loved the recipe!