In a hurry during the week? Buy lobster ravioli from the store. But what’s the best sauce for lobster ravioli? Here’s a quick and easy lobster ravioli sauce recipe that you can make in the time it takes to boil the pasta water. It’s a creamy red sauce with a flavor that reminds me of lobster bisque. I use this cream sauce for lobster ravioli, but it’s good on many seafood and pasta dishes.
This expensive seafood is often seen as an extravagance, and when I use it in a recipe, I try to use every last bit of it. So, every time I make a Connecticut lobster roll, I save the shells and use them to make my own lobster stock, which I then use to make lobster bisque.
By comparison, lobster ravioli is a relative bargain. Usually about $5-$7 for a 12-ounce package. But what sauce goes best with it? There isn’t a “right or wrong” answer because everyone has their own tastes, but I do have a favorite.
Lobster ravioli is a truly decadent pasta dish, with plump little pillows of pasta enveloping rich, sweet lobster meat. It’s the epitome of luxury, evoking images of fine dining restaurants and special occasions. But finding the right sauce to pair with lobster ravioli can be a challenge. You want to enhance the flavors of the pasta and filling, not overpower them. After much research and experimentation in my kitchen I’ve discovered the perfect sauces for lobster ravioli.
Complementing the Delicate Lobster
Lobster meat has a wonderfully sweet and briny flavor. When tucked neatly into tender pasta those flavors become even more concentrated and pronounced. You don’t want a heavy sauce that will mask the taste of the lobster. Lighter cream-based sauces work best to accent the ravioli filling. Tomato-based sauces can also pair nicely as long as they aren’t too robust. The goal is to allow the lobster to shine as the star of the dish.
Creamy Sauces are a Can’t Miss
Cream sauces are a classic pairing with seafood pasta dishes. They latch onto the ravioli, clinging to every groove and angle. Each bite delivers a rich creaminess to complement the sweet lobster. For ultimate indulgence, a simple lemon brown butter sauce hits all the right notes. The nutty brown butter provides depth while bright lemon juice cuts through the richness. A light sprinkle of parsley adds a pop of color and freshness.
Tomato cream sauce offers another excellent option. The acidity of crushed tomatoes balances beautifully with creamy ingredients like half and half or mascarpone cheese I recommend adding shallots, garlic, and a touch of red pepper flakes for extra dimension. Just be careful not to make it too spicy or you’ll overshadow the lobster
Let the Lobster Shine with Citrus
Citrus-based sauces offer a lighter, yet still luxurious option. They allow the natural flavors of the lobster to take center stage. Lemon and orange both pair wonderfully with seafood. For an easy lemon cream sauce, mix lemon juice and zest into warmed cream or crème fraiche. The brightness of the lemon cuts through the richness flawlessly.
I also love experimenting with orange. An orange butter sauce made with white wine, shallots, and a splash of orange juice is outstanding. The subtle sweetness of the orange mingles so nicely with lobster. A sprinkle of chopped tarragon or parsley adds fresh herbaceous notes.
Don’t Overlook Tomato-Based Sauces
While robust marinaras can sometimes overpower lobster ravioli, not all tomato sauces have to be so heavy. Lighter tomato cream sauces add just a kiss of tomato flavor. I suggest a sauce made with diced tomatoes or tomato paste rather than a chunky marinara. Mix in some cream or mascarpone to create a silky texture. A little parmesan can also be nice for added depth.
For a unique twist, consider a sauce with vodka and tomatoes. The vodka adds a subtle kick whiletomatoes provide acidity and sweetness. The result is a lively yet luxurious sauce that flatters lobster ravioli beautifully. Just go easy on the vodka, as you don’t want it to dominate.
Complementing Lobster Ravioli Without Overpowering It
Lobster ravioli deserves a sauce that highlights, rather than hides, its delicate flavor. Lighter cream and citrus-based sauces allow the lobster to take center stage. Tomato sauces can work nicely as long as they aren’t too robust. The key is to add dimension while letting the lobster shine. With so many tasty sauces to choose from, you’re sure to find one that brings out the best in those sweet lobster pillows nestled inside tender pasta.
What else can I use this sauce for?
For lobster ravioli, I always use this cream sauce. But this simple recipe works well for other seafood and pasta dishes too. Use it with shrimp and shell pasta, spoon it over sauteed fish, crab or scallops. It’s so rich and flavorful it will add oomph to your favorite seafood recipes.
What you’ll need for lobster ravioli sauce
- Olive Oil—You don’t have to use a fancy oil; regular olive oil works just fine.
- What kind of onion do you use? I like yellow onions, but you can also use white onions or shallots.
- Tomato Paste—For recipes that only call for a small amount, I buy tomato paste by the tube instead of the can.
- Vermouth is a strong wine that gives the lobster ravioli sauce a bisque-like taste.
- Heavy Cream – don’t substitute milk or half and half.
- Pasta Water (from cooking the lobster ravioli)
- Crushed Red Pepper Flakes – for a hint of spice.
- Kosher Salt & Black Pepper to taste
It only takes a few minutes to make this easy lobster ravioli sauce, about the same time it takes to boil water for the pasta.
The Best Sauce For Lobster Ravioli
FAQ
What sauce do you eat with lobster ravioli?
Is lobster ravioli better with red or white sauce?
What sauce goes best with lobster?
Is alfredo sauce good on lobster ravioli?