When youre enjoying some lobster ravioli, you may wonder what is the best sauce to pair it with. That’s why it might seem hard to find the best lobster ravioli sauce. But after trying a lot of different recipes, I found that a creamy sauce with some tomato paste, lobster stock, fresh herbs, and more goes best with either homemade or store-bought lobster ravioli. Because lobster and ravioli are so rich, they need a heavy sauce to hold their own. Herbs and lemon zest will help the heavy sauce taste lighter.
If you’ve been to my site before, you know that I really love two things: seafood and pasta. So lobster ravioli sauce is right in my wheelhouse. Another thing I love is a good sauce. People have called me “a sauce girl” because of the recipe videos I post on TikTok, and I plan to live up to that name. This rich, creamy lobster ravioli sauce is sure to impress and will be a big hit for a date night or a special dinner.
Lobster ravioli is the epitome of fine dining – those plump pasta pillows enveloping sweet, succulent lobster meat just scream luxury and sophistication But finding the perfect sauce to complement, rather than overpower, the delicate flavors of the lobster filling can be a challenge Through extensive experimentation in my home kitchen, I’ve discovered the key is to choose a sauce that highlights and enhances the natural sweetness of the lobster. Robust, heavy sauces tend to smother the taste we’re trying to feature. When considering what type of sauce goes with lobster ravioli, opt for lighter, more nuanced sauces.
Creamy Sauces Let the Lobster Shine
Cream-based sauces pair impeccably with lobster ravioli. The richness smooths out and softened the ravioli’s angles, coating each groove with velvety deliciousness. With every bite, you get the sweetness of the lobster balanced by the creaminess of the sauce. For fantastic results, whip up a lemon brown butter sauce. The nuttiness of the browned butter adds depth, while bright lemon cuts through the decadence. A touch of fresh parsley ties it all together.
Tomato cream sauce is another suburb option. Combining diced tomatoes or tomato paste with heavy cream or mascarpone cheese results in a lively, yet still luxurious sauce. I recommend adding garlic, shallots, and a pinch of red pepper for extra dimension. Just take care not to make it too spicy.
Citrus Sauces Brighten Up the Lobster
If you want something lighter that puts the lobster center stage citrus-based sauces are a stellar choice. Both lemon and orange naturally complement seafood. For a simple yet elegant lemon cream sauce, mix lemon juice and zest into warmed cream or crème fraîche. The acidity in the lemon provides the perfect counterbalance to the richness of the cream.
I’m also a huge fan of orange sauces with lobster ravioli Try an orange butter sauce made with white wine, shallots, and a splash of orange juice The subtle sweetness of the orange intermingles so nicely with the sweet brininess of the lobster. Chopped fresh tarragon adds pleasant herbal notes.
Tomato Sauces Can Work with Careful Seasoning
While heavy marinaras tend to overwhelm delicate lobster ravioli, not all tomato sauces have to be so intense. Lighter tomato cream sauces provide just a hint of tomato flavor. I like to use diced tomatoes or tomato paste instead of chunky crushed tomatoes. Blending in cream or mascarpone gives it a smooth, creamy texture. A touch of parmesan can provide added depth and richness.
For something truly unique, consider making a sauce combining vodka and tomatoes. The vodka adds a subtle kick while the tomatoes offer sweetness and acidity. It results in a lively, yet still refined sauce that pairs beautifully with lobster ravioli without overshadowing the starring ingredient.
Complementing, Not Covering, the Lobster Filling
When considering what type of sauce goes best with lobster ravioli, resist the urge to pick a heavy, robust sauce. The goal is to support the lobster, not disguise its flavor. Lighter cream and citrus-based sauces allow the sweet brininess of the lobster to take center stage. If using tomatoes, opt for understated seasoning. With so many tasty options, you can easily find a sauce that spotlights those delectable morsels of lobster nestled inside tender pasta.
My Top 10 Sauces for Lobster Ravioli
If you’re looking for sauce inspiration to serve with lobster ravioli, here are my top 10 recommendations:
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Lemon Brown Butter Sauce – This rich, nutty sauce brightened with lemon is a classic for good reason. The brown butter provides depth while the lemon cuts through the richness.
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Tomato Cream Sauce – Diced tomatoes or tomato paste blended with heavy cream makes an elegant sauce with a kiss of tomato flavor.
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Crab Alfredo Sauce – For ultimate decadence, try mixing lump crab meat into a homemade alfredo sauce. The sweetness of the crab melds perfectly with the lobster ravioli.
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Garlic Caper Sauce – Bursting with the bright flavors of garlic, lemon, and briny capers, this lively sauce complements the lobster beautifully.
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Coconut Milk Alfredo Sauce – For a unique twist, make an alfredo with coconut milk instead of heavy cream. It adds subtle tropical notes.
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Vodka Cream Sauce – Vodka and tomatoes make a refined sauce with a subtle kick to excite your palate.
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Sage Butter Sauce – Butter, wine, and fresh sage keep the flavors clean and let the lobster shine.
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Lemon Garlic Cream Sauce – Two powerful flavors that pair flawlessly with seafood come together in this easy, elegant sauce.
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White Wine Lobster Sauce – White wine gives this sauce brightness while lobster stock amplifies the shellfish flavors.
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Sherry Cream Sauce – Nutty sherry and rich cream mingle beautifully with the lobster in this upscale sauce.
With so many options for sauces that complement, rather than conceal the lobster, you can truly elevate your homemade ravioli into a restaurant-worthy dish. The next time you’re cooking up this decadent pasta, skip the marinara and experiment with one of these sophisticated sauces instead. Your tastebuds will thank you!
Why you’ll love this Lobster Ravioli Sauce
- You can use lobster ravioli from the store OR lobster ravioli you make yourself, and it will still taste great.
- Overall, this delicious sauce is made of very simple ingredients. It’s almost like pink sauce, but it’s not quite.
- You can use this lobster ravioli cream sauce with some other kinds of homemade or store-bought ravioli as well. For great raviolis, check out the fresh pasta section at Trader Joe’s.
Step 2: Build the Lobster Sauce
Add a small amount of olive oil (about 1 tablespoon or less) and 1 tablespoon of butter to a large pan with high sides. Set the pan over medium-high heat and let the butter melt.
Add the chopped shallot and garlic and let them sweat until they turn clear. Watch out that they don’t burn.
Add in the lobster shells. Stir and sauté until the shells turn a bright red color from the heat, about 5-7 minutes. Once shells are red, move them to the side and add the tomato paste directly to the pan. Cook the tomato paste while stirring for 2 minutes.
Add the brandy to the hot pan (but remove from a flame first), then add the white wine. Use a spatula or wooden spoon to scrape the bottom of the pan for any bits of food. Allow the alcohol to reduce by simmering until the pan is nearly dry. Add the heavy cream and simmer until thickened, about 5 minutes.
Place a pot in the sink with a fine-mesh strainer or sieve over the top of it. Take out the shells and pour the lobster sauce into the sieve. Press down gently to make sure all the sauce goes back into the pot.
Place pot back on the stove over low heat. Add lemon juice, salt & pepper, parmesan cheese, and the diced lobster meat. Stir over low heat until the meat is cooked through.
Add the fresh tarragon and one to two tablespoons of cold butter. Stir the sauce until the butter is mixed in.