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 delicious and luxurious pasta dish that is perfect for a special occasion or an indulgent weeknight dinner. The pillowy pasta pockets are filled with chunks of sweet lobster meat, creating a delightful bite that melts in your mouth While the ravioli itself provides plenty of flavor, pairing it with the right sauce takes the dish to the next level. The sauce should complement and enhance the delicate seafood flavors rather than overpower them Here is a guide to the best sauce options for lobster ravioli to create a restaurant-quality meal at home.
Alfredo Sauce
A classic creamy alfredo sauce is one of the most popular pairings with lobster ravioli. The richness of the sauce matches the buttery lobster filling perfectly. To make an easy alfredo, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in heavy cream, parmesan cheese, salt, and pepper. Simmer until thickened. Finish with fresh parsley or chives. The velvety texture and salty parmesan flavor complements the sweet lobster deliciously. Just be careful not to make the sauce too heavy – you still want the lobster to shine.
Lemon Butter Sauce
For a lighter sauce option, a lemony butter sauce allows the sweetness of the lobster to come through. Melt butter in a pan and add lemon juice plus lemon zest, white wine, and fresh herbs like parsley or chives. You can also include garlic or shallots. Simmer until glossy and spoon over the cooked ravioli. The bright acidic lemon cuts through the rich butter and lobster flavors. It adds freshness and complements the pasta beautifully.
Vodka Sauce
A pink vodka sauce is a unique and delicious pairing for lobster ravioli. Sauté onions and garlic, then add vodka and simmer until evaporated. Stir in marinara sauce and heavy cream. Finish by stirring in fresh chopped basil. The creaminess from the dairy balances the acidity of the tomatoes. The lobster filling provides plenty of richness, so you don’t need an overly heavy vodka cream sauce. Keep it bright and fresh tasting.
Pesto Sauce
For a quick and easy sauce, you can’t go wrong with pesto. Use store-bought or make your own blending basil, olive oil, parmesan, pine nuts, and garlic. Stir a spoonful or two of pesto through hot cooked ravioli. The herby green sauce with a hit of garlic is excellent with the sweet seafood filling. A sprinkle of extra parmesan cheese over the finished dish provides even more flavor.
Brown Butter and Sage
Brown butter sauce made by cooking butter until it turns a light brown color has a wonderful nutty flavor. Brown butter highlights the natural sweetness of lobster meat beautifully. Add fresh sage leaves or other herbs like thyme in the last minute of cooking for an aromatic sauce. Browned butter sauce keeps things simple to let the ravioli filling shine.
Tomato Cream Sauce
For a richer red sauce, make a quick tomato cream sauce. Sauté garlic in olive oil, then add canned diced tomatoes. Simmer until thickened then stir in heavy cream and parmesan cheese. Season to taste. The creamy tomato sauce pairs nicely with the rich lobster filling. Just be careful not to over reduce the tomatoes or the sauce can become too acidic.
Champagne Sauce
A luxurious champagne sauce is perfect for a celebratory meal. Make a roux by cooking equal parts butter and flour together. Slowly whisk in chicken or lobster stock then champagne. Finish by stirring in cream. You can add sautéed shallots, garlic, or herbs. The effervescent champagne and cream create an indulgent, elegant sauce for your lobster ravioli.
Cheese Sauce
A simple cheese sauce is delightful served over lobster ravioli. Melt butter and flour to form a roux. Gradually whisk in milk, and simmer until thickened. Stir in cheeses like cheddar, gruyere, and/or parmesan until melted and smooth. The creamy, cheesy sauce highlights the sweet flavor of the lobster. Grate extra cheese over the finished dish.
White Wine Sauce
For an easy, light sauce, simmer heavy cream with garlic, shallots, and white wine until thick enough to coat the back of a spoon. The classic French-style sauce adds a touch of brightness from the white wine that pairs perfectly with the rich, delicate seafood pasta filling.
Béchamel
Béchamel is a milk-based white sauce thickened with a roux. To make it, cook butter and flour together then gradually whisk in warmed milk. Simmer until thickened, then season with nutmeg, salt, and pepper. The subtly flavored cream sauce lets the sweet lobster flavor shine. Stir in some gruyere cheese or a pinch of cayenne pepper for a kick.
Hollandaise
Lobster and hollandaise sauce are a match made in heaven. The rich, eggy, buttery sauce was created specifically for seafood. While hollandaise takes some skill to prepare, it’s worth the effort to serve atop lobster ravioli. The velvety sauce practically melts into the pasta pocket filling.
Tomato Sauce
Simple marinara or tomato sauce is always an excellent pairing with cheese or seafood-filled pastas. For the best flavor, make your own sauce simmering canned tomatoes with olive oil, garlic, and herbs. Or use your favorite high-quality jarred marinara. The bright, acidic tomato sauce cuts through the rich filling perfectly.
Other Pairing Ideas
In addition to sauces, there are other delicious ways to serve lobster ravioli:
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For a lighter meal, toss ravioli with extra virgin olive oil, fresh lemon juice, salt, and pepper.
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Melt butter in a pan with garlic, shallots, and white wine. Toss cooked ravioli with butter mixture.
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Top ravioli with sauteed shrimp in garlic butter.
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Make an easy broth with clam juice, white wine, and thyme. Simmer ravioli gently in broth.
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Mix ravioli with pesto, cherry tomatoes, and fresh mozzarella.
The possibilities for how to sauce and serve lobster ravioli are endless! The keys are opting for sauces that complement rather than overwhelm the pasta filling. Lemon, butter, cream, cheese, herbs, and wines make excellent choices. Just avoid strong flavored sauces like bolonaise or vodka sauce that will overpower the delicate seafood. With so many tasty options, you can experiment and switch up your pairing every time you indulge in this luxurious stuffed pasta.
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.
The Best Sauce For Lobster Ravioli
FAQ
What is a good sauce to go 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?
What sauce goes with lobster ravioli?
Adding a sauce can add an extra boost of flavor and bring out the best in your lobster ravioli. A good sauce should complement the flavor of the ravioli and enhance the dish as a whole. You can serve your lobster ravioli with any number of sauces: tomato sauce, Alfredo sauce, garlic butter sauce, or even just some melted butter with fresh herbs.
What is the healthy substitute for oyster sauce?
Oyster sauce is a sweet and salty condiment made primarily from oyster juices, salt and sugar. It is commonly used in Asian, Chinese, Thai cuisines for stir-fries, meat marinades and dipping sauces. Healthy substitutes are fish sauce, soy sauce, hoisin sauce, worcester shire sauce with soy sauce, vegan mushroom sauce and teriyaki sauce. In this way there are also options for vegan, vegetarian or gluten free diets.
What to eat with lobster ravioli?
Since lobster ravioli is a rich and creamy dish, foods like garlic bread, roasted vegetables (like asparagus, broccoli, or green beans), or a salad are the perfect side dishes. What wine goes with lobster ravioli?
Can you use lobster ravioli with pesto sauce?
You can use it as a spread in pasta or pizza, or even as a dip for bread. You might be thinking “basil doesn’t go with seafood ,” but don’t knock it ’til you try it! Lobster ravioli is delicious with pesto sauce because it adds just enough flavor without overpowering the taste of the dish itself.