The garlic, butter, lemon, white wine, and sage in this creamy lobster ravioli sauce go well with the soft, rich, and sweet lobster. Its an easy recipe that will be sure to impress!.
Lobster ravioli is a decadent and delicious pasta dish that combines two luxurious ingredients – tender lobster meat and pillowy pasta pockets. Finding the right sauce to complement these flavors is key to creating a restaurant-quality meal at home. The sauce should enhance the sweetness of the lobster and contrast with the richness of the pasta. But with so many options, it can be tricky to choose the perfect one.
In this article, we will walk through the top 15 sauce recommendations for lobster ravioli, from classic butter sauces to tomato-based options and everything in between We’ll outline the key flavors in each sauce so you can decide which profile suits your tastes best A homemade sauce takes lobster ravioli to the next level, so read on for sauce inspiration to make this dish shine!
Overview of Recommended Sauce Types
When it comes to lobster ravioli sauce, rich, creamy, and buttery options are very popular Think lemon butter, browned butter, truffle butter, and alfredo or cream-based sauces These allow the sweet succulence of the lobster to take center stage while providing a luscious coating for the pasta.
Tomato-based sauces like marinara can provide great acidity and flavor contrast to cut through the richness. Vodka sauce and rosé sauce offer a bit of tartness too. Fresh herbs and garlic add aromatic brightness.
Beyond that, pesto, cheese-based sauces, and unique flavors like saffron and coconut milk also pair beautifully with lobster ravioli depending on your taste preferences. Read on for more details on building these sauces at home.
15 Recommended Sauces for Lobster Ravioli
1. Lemon Brown Butter
Brown butter adds deep, nutty notes while lemon provides bright acidity in this easy pan sauce. Allow the butter to brown before adding lemon juice, garlic, and herbs. The natural emulsifiers in the butter create a silky sauce.
2. Sage Butter
Earthy sage and salty parmesan cheese amp up the flavor of this simple butter sauce, Melt the butter slowly with the herbs then toss with freshly cooked pasta for an aromatic coating, The sage plays off the sweetness of the lobster
3. Garlic Cream
For an indulgent cream sauce, simmer heavy cream with garlic, salt, pepper, and nutmeg. The garlic adds a punch while the cream provides richness to highlight the lobster filling. Garnish with fresh chopped parsley.
4. White Wine Butter
Deglaze the pan with white wine after cooking lobster ravioli then whisk in cold chunks of butter. The acidity of the wine contrasts the butter’s richness. Finish with fresh tarragon and chives for herbal notes.
5. Vodka Tomato Cream
This elegant sauce has tomato for sweetness, cream for luxurious body, and vodka for a hint of boozy brightness. Simmer canned diced tomatoes with garlic and vodka then finish with heavy cream. Basil or parsley add freshness.
6. Pesto
For a vibrant herbal sauce, blend basil, garlic, pine nuts, olive oil, and parmesan for homemade pesto. The summery flavor of basil pairs perfectly with sweet lobster. Mix some pasta water into the pesto to thin it out.
7. Alfredo
Classic alfredo sauce combines parmesan, butter, and cream for an ultra-rich coating. Simmer the sauce briefly so the cheese melts. Whole milk can be used instead of heavy cream for a lighter sauce. Sprinkle with paprika or nutmeg.
8. Rosé
For a unique take, make a quick rosé sauce. Cook shallots in olive oil then deglaze with rosé wine and reduce. Finish by whisking in cold butter for shine and richness. The rosé’s berry flavors complement the lobster.
9. Marinara
Simple, homemade marinara sauce adds bold tomato flavor and a touch of acidity. Sauté garlic in olive oil then simmer with crushed tomatoes. Finish with torn basil leaves. The tomatoes cut through the indulgence of lobster ravioli.
10. Saffron Cream
Transport your palate to the Mediterranean with a saffron cream sauce. Steep saffron threads in hot cream for 30 minutes for concentrated color and flavor before tossing with ravioli. Parmesan cheese adds savoriness while lemon brightens.
11. Coconut Curry
For exotic flair, make a coconut milk-based curry sauce. Sauté aromatics like garlic, ginger, and onion then simmer in coconut milk with curry powder and cumin. The creaminess pairs well with lobster’s natural sweetness.
12. Cheddar Cheese
A simple cheddar cheese sauce can be a comforting match for lobster ravioli. Make a roux with butter and flour then whisk in whole milk and grated extra-sharp cheddar. Grate in a little nutmeg for warmth.
13. Tomato Cream
Meld the best of tomato and cream for this sauce. Crush canned diced tomatoes then simmer until reduced. Turn off heat and swirl in cream or mascarpone cheese for a silky finish. Basil adds a pop of color and freshness.
14. Béchamel
Buttery béchamel is a French mother sauce that pairs nicely. Start by making a blonde roux with butter and flour. Gradually whisk in warmed whole milk then parmesan cheese for a creamy sauce with subtle cheese flavor.
15. Champagne Butter
For special occasions, a champagne butter sauce adds elegance. Reduce champagne until syrupy over medium heat. Turn off heat then whisk in cold, cubed butter until thickened and glossy. A touch of lemon brightens up the buttery sauce.
Tips for Making the Perfect Sauce
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Cook the lobster ravioli before making the sauce so they are ready at the same time. Reserve some pasta water.
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For pan sauces, wait until the ravioli is cooked to start sauce so it doesn’t sit and break.
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Add pasta water to thin and emulsify pan sauces into a creamy coatable consistency.
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Taste and adjust seasoning as you go – add salt, pepper, herbs, lemon juice to brighten flavors.
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If the sauce is too thick, add more pasta water. If it’s too thin, simmer briefly to reduce.
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Toss the hot pasta with the sauce in the pan or pot to evenly coat.
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Serve immediately and garnish with fresh herbs like parsley, basil, or chives.
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Refrigerate extra sauce in an airtight container up to 5 days. Freeze for longer storage.
The Perfect Pairing for Lobster Ravioli
While lobster ravioli is undeniably delicious on its own, taking the time to make a homemade sauce elevates the dish to restaurant quality. The sauce provides moisture, flavor contrast, and the ideal creamy coat to bring the pasta and filling together in perfect harmony.
Now that you have a guide to the top 15 sauces for lobster ravioli, it’s time to cook! Based on your taste preferences, choose a sauce recipe and gather a few fresh ingredients. Make the sauce while boiling the pasta, then toss them together for an elegant, decadent meal that’s sure to impress.
How to Make Sauce for Lobster Ravioli
Step One To make the sauce, melt the butter. Cook at a low simmer over medium-low to low heat.
Step Two Add the minced garlic and the sage.
Step Three Add the lemon juice and the wine. On medium-low to low heat, cook for a few minutes, until some of the alcohol flavor is gone.
Step Four Season with salt. In the meantime, cook the lobster pasta to package directions. Reserve some of the pasta and remove the ravioli with a slotted spoon.
Step Five Slowly stir in a bit of the pasta water at a time. This will help to thicken the sauce.
Step Six Stir continuously until the sauce thickens a bit.
Step Seven When the sauce lightly coats the back of a spoon, it is the right texture. Taste for seasoning, adding more salt if needed.
Step Eight Add the cooked lobster ravioli to the pan with the brown butter sauce. Coat well, add an extra squeeze of lemon if youd like, and serve right away.
Garlic butter sauce, lemon butter sauce, and white wine sauce for ravioli are the most popular choices. All of these flavors, along with the warm, earthy sage in this recipe, come together to make what I think is the best lobster ravioli sauce. It’s buttery, bright, and perfectly balanced.
No, but my family does! In traditional Italian cooking, ravioli is often served with a sauce or a broth.
You can. Check package directions for how to prepare. I tried this recipe with a few different kinds of ravioli, and the texture stayed the same with frozen lobster ravioli.
Try something light, like a fresh salad or sautéed greens. Check out the How to Serve section below for more suggestions!.
Absolutely! Try it on different seafood dishes, different pasta, and even chicken.
Different Herbs: If you can’t find sage, try adding a bit of fresh thyme. It will be a more delicate flavor, but still delicious. You can also try fresh tarragon, fresh basil, or fresh parsley.
Spicy: Add a pinch of red pepper flakes to the sauce for a hint of heat.
Cheese: To make the dish a little more salty and creamy, add some grated Parmesan cheese at the end.
Shallot: Add more sweetness to this sauce with some finely chopped shallot. You can add shallot and garlic at the same time.
Add Lobster: If you want to get fancy (or get some extra protein), you can serve this with lobster tails or make the sauce with chunks of lobster tail meat.
Fridge Cooked lobster ravioli itself will last in the fridge for about 3 days. However, it cooks so quickly you may want to wait until ready to eat to cook it.
The lobster ravioli sauce will last for the same amount of time. Store the sauce and pasta separately to maintain the texture of the pasta.
Allow the lemon butter sauce to cool down at room temperature. Then, heat it on medium-low to low heat on the stove until it’s warm all the way through.
Freezer I would not freeze cooked lobster ravioli. You can store uncooked ravioli in the freezer.
You can make this sauce in advance, cool, and then pour into ice cube trays. Freeze completely then store in a gallon freezer bag or other freezer-safe container for up to 2 months.
Defrost overnight in the fridge and then reheat on the stovetop as above.
Of course, sauce for lobster ravioli is best on, well, lobster ravioli. Below are some other suggestions for using this sauce, and sides to fill out your dinner table:
Pasta Try a different seafood pasta, such as crab or scallops. Its even good without the lobster as a sauce to go on plain pasta, like spaghetti or angel hair.
Chicken This sauce is delicious over chicken paillard, or chicken breast pounded very thin, would be fantastic with this sauce.
Salad A light, simple side salad is a perfect pairing for lobster ravioli.
Foods that have been roasted: If you want a warm vegetable side dish, try this roasted tenderstem broccoli or these roasted cherry tomatoes on the vine.
Sautéed Greens: This Sautéed Cruciferous Crunch with Garlic is a great side dish that goes well with this lobster ravioli.
Looking for more seafood dishes? Try this delicious Bloody Mary Shrimp!
How about a date night dessert? This mini skillet cookie is just delicious.
- Pay close attention to your sauce and stir frequently. If you let the garlic get too dark, the sauce will taste bitter. You want the butter to turn brown.
- It’s important to taste your food. If you’re using salted butter, you should definitely taste the sauce before adding any more salt.
- Use wine that you would be happy drinking. This will ensure the quality of your sauce. If you use a wine you don’t really like, your sauce won’t be as good as it could be.
- Is the ravioli frozen? If so, you may need to let it defrost in the fridge before cooking, or you may need to add a few minutes to the cooking time. Check your packaging for directions.
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Why You’ll Love Easy Lobster Ravioli Sauce
Rich, delicate, lightly sweet lobster meat wrapped in thin, savory sheets of tender pasta–what could be better?
You don’t have to buy fresh lobster whole and cut it up when you can buy many brands of good lobster ravioli already made. Make lobster ravioli easy! Trader Joes, Whole Foods, and Costco all have great options. And if youre feeling like going to extra mile, you can absolutely make homemade lobster ravioli!.
Complement the beautiful buttery lobster with a mix of bright, fresh lemon, garlic, butter, and earthy sage. Add a bit of floral acidity from white wine, and you have the best sauce I’ve ever had for lobster ravioli.
While some recipes call for heavy cream or a tomato base, I don’t like either. I think cream sauce drowns out the lobster flavor and red sauce makes it too strong. This lobster ravioli sauce recipe is a more traditional butter sauce. It should be subtle yet tangy to balance the richness of the lobster meat.
Its a quick and easy dinner. The sauce comes together in about 15 minutes and uses only a few ingredients.
It only takes about three minutes to cook your lobster ravioli, so you can have a fancy dinner on the table faster than you can get takeout.
Its been tested by a culinary professional. I tried several different varieties of lobster ravioli with different sauce options. I tried lemon zest vs. lemon juice, creamy sauces, white sauces, a sauce without herbs.
I tried the butter over medium heat and over low heat. (Okay, you get it!) This sauce is the best one to serve with lobster ravioli out of all the ones that were tried.
It’s also versatile. Not in the mood for lobster? This sauce can be used on other seafood ravioli (maybe crab?), spaghetti or other types of pasta, scallops, other fish or chicken, and more.
You can make this for a special event, a date night at home, or just as a treat during the week.
Great food that your family and friends will love. Add some chopped fresh herbs, like fresh chives, on top and serve with simple sides, like a salad or sautéed vegetables.
- Butter: I like to use unsalted butter so I can set the amount of salt in the dish.
- To get the best garlic, use fresh garlic. If you can’t find fresh garlic, try this chopped garlic in a jar.
- White Wine: I used a Pinot Gris, but you could also use a Pinot Grigio, a Sauvignon Blanc, or any other dry white wine that you would buy and drink.
- Lemon: Again, fresh lemon juice is best, but you can use lemon juice from a bottle in this recipe.
- Fresh Sage Leaves: Other than sage, I don’t think you should use anything else here. If you can’t find any, add some fresh basil or parsley to finish the sauce.
- Water from the Pasta Save some of the water from the pasta before you strain it.
- Kosher Salt My favorite brand is Diamond Crystal kosher salt. It tastes less strong and coats food better than other salts, so it’s easier to taste as you go.
- That’s right, you can buy lobster ravioli at the store. This sauce goes well with other seafood pasta, fish dishes, regular pasta like spaghetti, and even chicken or butternut squash ravioli. I used Trader Joes lobster ravioli, which was excellent.