This creamy lobster ravioli sauce, made with white wine, lemon, heavy cream, parmesan cheese, and lobster meat, is a decadent white sauce.
This main dish recipe starts with store-bought lobster ravioli. You can find this in the refrigerated fresh pasta section. Lobster ravioli filling is usually made with North Atlantic lobster meat and ricotta cheese.
To make this an easy date night recipe, skip the lobster tails and head to the seafood freezer case, usually near the seafood department in grocery stores. You'll find frozen lobster meat that is pre-cooked and easy to thaw. This flavorful recipe will impress, perfect for any special occasion.
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- Easy recipe: An easy sauce with pre-made ravioli and pre-cooked lobster
- Simple ingredients: Simple whole foods and fresh herbs
- Lobster flavor: The best sauce for any fresh pasta or dry pasta
- Lobster ravioli - Look for Rana Main Lobster Ravioli (sold at the regular supermarket and Sam's Club in bulk), Trader Joe's Lobster Ravioli, or Nuovo Crab & Lobster Ravioli. See the Substitution section below for alternatives.
- Butter - Unsalted
- Garlic - Minced
- Dry white wine - Pinot Grigio, Sauvignon Blanc, or Chardonnay. I recommend the small 187 mL bottles to keep on hand in the pantry.
- Lemon - Lemon juice and lemon zest
- Heavy cream - Heavy whipping cream (or double cream) for a rich and creamy sauce
- Lobster meat - Fully cooked and roughly chopped
- Parmesan - Shredded
- Kosher salt and black pepper - To taste
- Fresh parsley - Chopped
See the recipe card for quantities.
Prepare the lobster ravioli according to the package directions. Drain and set aside.
Meanwhile, in a large skillet melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the white wine, lemon juice, and lemon zest to the skillet and bring to a low boil. Reduce for 3-5 minutes.
Stir in the heavy cream, reduce the heat, and let it simmer for about 5 minutes, stirring occasionally.
Add the chopped lobster meat and stir it in. Simmer for an additional 3 minutes until the lobster is heated through.
Remove the skillet from the heat. Gradually sprinkle the shredded parmesan cheese into the sauce, stirring to ensure it melts evenly.
Salt and pepper to taste. Stir in half the fresh parsley.
Add the cooked ravioli and stir gently to coat.
Garnish with the remaining parsley and serve warm.
- Ravioli: For a homemade ravioli, try this homemade lobster ravioli recipe. Alternatively, this lobster cream sauce is perfect over any store-bought ravioli such as seafood ravioli, butternut squash ravioli, and cheese ravioli.
- Butter: Instead of unsalted butter, you can use salted butter or olive oil.
- Heavy cream: Whole milk is not as thick as heavy cream and will thin out the sauce. The next best thing is half-and-half.
- Lobster meat: If you can't find frozen and peeled lobster meat or want to skip the expense, I suggest crab meat. I tested imitation lobster meat and its firm texture makes it a poor substitute. To prepare lobster tails at home, try this lobster tail recipe.
- Garlic cream sauce: Wine is a very important component of this flavor profile, but you can skip the wine and go heavier on the fresh lemon juice and minced garlic to create a lemon garlic cream sauce.
- Rosé sauce: For a pink sauce, skip the lemon and wine and add a quarter cup of tomato sauce or a tablespoon of tomato paste.
- Large pot - To boil the ravioli
- Colander - To drain the cooked ravioli
- Large skillet - To make the sauce
- Wooden spoon - To stir the sauce
Allow the lobster ravioli (or just the lobster ravioli cream sauce) to cool to room temperature before storing it in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
Freezing is not recommended as cream-based sauces may split after being frozen.
With a rich and flavorful dish like lobster ravioli, try something that adds balance like crusty garlic bread, a simple salad, or steamed vegetables such as asparagus.
Creamy Lobster Ravioli Sauce
- 16 ounces lobster ravioli
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ cup dry white wine
- ½ lemon juiced and zested
- 1 cup heavy cream
- 8 ounces lobster meat fully cooked and roughly chopped
- ½ cup shredded parmesan
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Prepare the lobster ravioli according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the white wine, lemon juice, and lemon zest to the skillet and bring to a low boil. Reduce for 3-5 minutes.
- Stir in the heavy cream, reduce the heat, and let it simmer for about 5 minutes, stirring occasionally.
- Add the chopped lobster meat and stir it in. Simmer for an additional 3 minutes until the lobster is heated through.
- Remove the skillet from the heat. Gradually sprinkle the shredded parmesan cheese into the sauce, stirring to ensure it melts evenly.
- Salt and pepper to taste. Stir in half the fresh parsley. Add the cooked ravioli and stir gently to coat. Serve and garnish with the remaining parsley.
- Frozen seafood can spoil if it is not kept frozen or thawed properly. Read the thawing instructions on the package and do not leave the meat at warm temperatures for too long.
- Make sure the frozen lobster package is not open or damaged before purchasing.