Ready to take store-bought ravioli to new heights of deliciousness? You can do it in less than 30 minutes with this insanely savory Lobster Ravioli Sauce.
A small list of ingredients come together quickly to slam out a swoon-worthy flavor combo. And, thanks to a splash of heavy cream, you can also count on a level of decadence that's fairly untouchable.
WHAT SAUCE GOES WITH LOBSTER RAVIOLI?
Are brown butter sauces and lobster a common pairing? Yes. In fact, you might even come across a lobster ravioli sauce recipe featuring a white sauce, similar to Alfredo. But, if you want to make the best sauce for lobster ravioli, take another route.
I'm a sauce girl through and through, picky when it comes to both flavor and consistency and listen -- there's a reason lobster bisque (one of the most famous soups on the planet) has tomato in it. The tomato brightens up the savory lobster, and the two ingredients just work in a really magical way.
WHY THIS RECIPE WORKS
When we infuse this creamy sauce with savory ingredients like tomato paste, shallots, garlic, and white wine, you end up with an irresistible (yet easy to make) homemade lobster sauce.
Think Pomodoro Sauce, but with luxurious lobster bisque vibes. It starts with a creamy tomato base and gets enhanced with fresh herbs, white wine, and garlic.
This simple and delicious lobster ravioli sauce does not require you to break into any lobster shells...unless you want to, that is! If you want to get next-level fancy come dinnertime, you'll most definitely want to check out our Baked Lobster Tail Tutorial. We'll touch more on that below.
Our Steak Pasta and Shrimp Pesto Pasta are also great options for special occasions!
INGREDIENTS
- Lobster Ravioli | You can typically find ready-made lobster ravioli in your grocery store's freezer or refrigerated sections. Trader Joe's might have put this new-found freezer staple on the map, but you should be able to find it at most grocery stores even if you don't live close to a Trader Joe's!
- Olive Oil | Olive oil is used to prevent the ravioli from sticking together and elevate the aromatic qualities of the garlic and shallots.
- Shallots | Shallots bring a subtle, sweet flavor to this recipe.
- Garlic | Robust and savory, garlic adds a flavor punch to the dish.
- White Wine | White wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio, will add a subtle buttery richness to the lobster sauce.
- Heavy Cream | This is a crucial addition to our sauce! It adds a velvety texture and richness.
- Tomato Paste | When added to a cream sauce, it brings in a punch of bright tomato flavor and enhances the sauce's overall taste.
- Seasoning | Kosher salt and black pepper, along with fresh tarragon (or Italian parsley) are the only seasonings you need for this simple sauce.
- Lobster Tail (Optional) | A great way to simultaneously add protein and luxury bonus points to this pasta dish!
HOW TO MAKE LOBSTER RAVIOLI SAUCE
- Boil the Pasta | Bring a large pot of water to a boil and cook the lobster ravioli according to the package directions. Reserve ⅓ cup of pasta water before you drain the ravioli. That part is important, so don't forget!
2. Saute Shallot and Garlic | Add olive oil to a saucepan over medium heat and sprinkle in the minced shallot as soon as the oil has come to temperature. Stir for about 2 minutes, and then add aromatic number two: 3 cloves of minced garlic.
3. Reduce Wine | As soon as the garlic is fragrant, in goes the wine. For this recipe, you can use Pinot Grigio, Sauvignon Blanc, or Chardonnay. Any light, dry white wine will work.
4. Add Sauce Ingredients | Bring the wine to a simmer and reduce until only a very scant amount of wine is left in the pan. Add heavy whipping cream, pasta water, tomato paste, salt, and black pepper. Stir the mixture until the tomato paste is evenly dispersed throughout the sauce and allow it to simmer for about 5 minutes.
5. Add Ravioli and Tarragon | All that's left to finish your lobster ravioli sauce is to add the ravioli, minced tarragon, and cooked lobster meat (if using). Toss everything together to combine with a pair of tongs, and garnish with red pepper flakes and a squeeze of lemon juice if desired. For an extra pop of lemon flavor, feel free to stir in a pinch of lemon zest! Then, serve and enjoy!
Note: Tarragon and lobster are a classic pairing. However, if you are sensitive to tarragon or do not like the flavor of anise (which is very similar to licorice), you might want to consider adding a little chopped parsley instead.
WANT TO ADD LOBSTER MEAT?
If you want to up the lobster flavor in this dish, you'll probably want to have some extra lobster on hand. Cooking lobster is far easier than you think, guaranteed!
You can find precise instructions and ingredient quantities in our Lobster Tail article.
WAYS TO SERVE LOBSTER RAVIOLI
This pasta dish can be as casual or fancy as you'd like to make it. Keeping it casual tonight? Your lobster ravioli will go perfectly with a slice of buttery garlic bread and a salad on the side. Anything from a classic house salad to a simple Caesar will do just fine.
Want to go fancy? Serve as one of the courses in a more formal, multi-course meal, along with some cooked-to-perfection filet mignon topped with peppercorn sauce. Your guests will adore you!
And, you may want to save some of that white wine to serve it for an indulgent date night at home alongside a filet with Gorgonzola sauce and your pasta, or for Valentine's dinner, or to impress the guests at your next dinner party.
HOW TO STORE LOBSTER RAVIOLI SAUCE
Once you've made the lobster ravioli sauce, you can keep the sauce itself in the fridge for 3 to 4 days. However, with the addition of the lobster ravioli and/or chopped lobster, you've only got 2 days. Unfortunately, fish and shellfish have a 2-day limit!
You can reheat your pasta by popping it in the microwave for about a minute or at 30-second intervals, depending on how much pasta you're trying to heat up at once. Take care not to overheat it; you don't want to turn your lobster into rubber!
If the sauce is too thick, simply add a tablespoon or two of water and stir.
If your family swoons over flavorful pasta dishes, we've got you covered!
Lobster Ravioli Sauce
Ingredients
- 1 (16-ounce) package lobster ravioli, cooked according to package directions
- 2 tablespoons olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- ⅓ cup white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon Kosher salt
- scant ¼ teaspoon black pepper
- 1 teaspoon minced tarragon or Italian parsley
- 1 ½ cup cooked lobster tail, cut into 1" pieces (optional)
Instructions
- Cook the pasta according to package directions. Take care to reserve ⅓ cup of the pasta water and set aside.
- Add the olive oil to a large sauté pan over medium heat and allow to come to temperature. Add the shallot and cook for 2-3 minutes, stirring often. Add the garlic and cook 1 minute more.
- Add in the white wine and allow to simmer and reduce, about 4 minutes.
- Once the wine is significantly reduced, add in the cream, ⅓ cup of pasta water, tomato paste, salt, and pepper, and stir until the tomato paste is evenly dispersed throughout the sauce. Simmer for about 5 minutes, stirring often.
- Add the minced tarragon, cooked pasta, and cooked lobster, if using. Toss to combine, serve, and enjoy!
Nutrition
W. Blattner says
This is a great Lobster Ravioli Sauce recipe. Will definitely use it again.
Kelly Anthony says
Thank you so much!