Creamy Lobster Ravioli Sauce

This creamy lobster ravioli sauce recipe is one of my favorite ways to turn store-bought lobster ravioli into a restaurant-worthy dinner with very little effort. Made with garlic, white wine, fresh lemon, heavy cream, parmesan cheese, and tender lobster meat, this easy lobster ravioli sauce comes together in about 20 minutes.

If you're wondering what sauce for lobster ravioli works best, this lemon cream sauce is hard to beat. The rich cream sauce complements the delicate lobster flavor without overpowering it, making it perfect for date nights, holidays, or any time you want an easy lobster dinner that feels a little special.

If you like easy seafood recipes, try my creamy shrimp pasta salad or my one-pot shrimp pasta.

Ingredients

• 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.

Instructions

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.

Best Sauce for Lobster Ravioli: Substitutions

• 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.

Where to Find Lobster Ravioli

Many grocery stores carry store-bought lobster ravioli in the refrigerated pasta section. Rana lobster ravioli is widely available, and Trader Joe's lobster ravioli is a seasonal favorite. You can also find seafood ravioli and specialty ravioli at warehouse clubs and specialty markets.

FAQ

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Creamy Lobster Ravioli Sauce

This creamy lobster ravioli sauce, made with white wine, lemon, heavy cream, parmesan cheese, and lobster meat, is a decadent white sauce.

4.50 from 4 votes

Recipe by: Kelsey Smith

Prep time: 5 minutes minutes

Cook time: 15 minutes minutes

Total time: 20 minutes minutes

Servings: 4 servings

Video

Equipment

• Large pot
• Colander
• Large nonstick skillet
• Wooden spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• 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.

Notes

Storage: 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.

Nutrition

Calories: 655kcalCarbohydrates: 44gProtein: 26gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 250mgSodium: 1054mgPotassium: 594mgFiber: 7gSugar: 11gVitamin A: 1332IUVitamin C: 11mgCalcium: 329mgIron: 2mg

Course: Main Course

Cuisine: American

Keyword: heavy cream, lemon, pasta, shellfish, white wine

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Food Safety

• 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.