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Date night in, or just a special dinner you don't want to mess up? This is the cream sauce for lobster ravioli I make every single time - a silky, garlicky parmesan cream sauce that comes together in the time it takes the ravioli to boil. A jarred Alfredo will do in a pinch, but this one tastes like the lobster ravioli you'd order at a restaurant, and it works just as beautifully on seafood, crab, or cheese ravioli.
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What You'll Need: The Ingredients List
Before diving in, let's gather our troops. You can find most of these ingredients at your local grocery stores like Whole Foods, Costco, or Trader Joe's. For this easy recipe, you'll need:
- Heavy cream
- Dry white wine (Pinot Grigio or Sauvignon Blanc are the best options)
- Lemon juice and lemon zest
- Parmesan cheese
- Olive oil
- Garlic cloves
- Fresh herbs like thyme, or rosemary
- Fresh black pepper
- Kosher salt
- Optional: Red pepper flakes, tomato paste, Old Bay seasoning
Tools to Use
- A large pot of salted water
- Large saute or saute pan
- Wooden spoon
- Garlic press
Instructions
Step 1: Prepare Your Ravioli
Follow package directions to cook your store-bought lobster ravioli. Make sure to add plenty of salt to your water (make it taste like seawater). This ensures that the pasta itself is well seasons adding a little level of hidden flavor.
Use a slotted spoon or spider to remove the cooked ravioli from the pot of water when they float to the top, which usually takes about 3-4 minutes. Remove them from the water, and set them to the side in an even layer so they don't stick to each other while we are making our sauce.
Step 2: The Creamy Base
Start by heating some olive oil over medium heat in a large pan. Sauté your minced or crushed garlic cloves (a garlic press does come in handy here) for about 1-2 minutes-just until fragrant.
Carefully add the white wine, and let it reduce for about 30 seconds. Next, add your heavy cream, and let it warm up. A creamy garlic butter sauce is about to be born!
Step 3: Add Flavor and Seasoning
Stir in some lemon juice and lemon zest. Then, add Parmesan cheese and black pepper. Reduce your temperature to low, and keep stirring with a wooden spoon until you achieve that perfect sauce consistency.
Continue until the parmesan has completely melted. Depending on what type of parmesan you use, it may take up to 5 minutes to completely dissolve. Finish with your fresh thyme, kosher salt, and fresh ground pepper to taste. Keep in mind that parmesan is naturally salty, so taste your sauce first!
Step 4: Combine and Serve
Combine the sauce and cooked ravioli gently, ensuring each piece is well coated. For extra protein and a level of boujee, consider adding some tender lobster meat or lobster tails to the mix. Garnish with fresh herbs like basil or parsley. Voila! Your main dish is ready.
What Are the Best Side Dishes?
To make it a complete meal, consider a simple Caesar or house side salad and a glass of white wine. We recommend using the same wine used while cooking as it will pair well since it's also IN the dish. A rich cream sauce for lobster ravioli pairs best with something light and crisp on the side.
I love to serve my pasta dishes with a good quality loaf of bread like a French baguette or sourdough. Using it to sop up every last drip of sauce left on our plate. My favorite quote from my husband Jon while recipe testing was "I could literally drink this sauce". So yeah, savor it.
Storage and Leftovers
This cream sauce for lobster ravioli keeps beautifully. If you end up with leftover sauce, it can be refrigerated in an airtight container for 3-4 days. If you've already mixed your sauce all together with your ravioli we recommend enjoying your leftovers in 1-2 days. But honestly, it's so delicious, I doubt you'll have any left!
Tips, Tricks, and Variations
For a pink sauce: Add a bit of tomato paste, tomato sauce, or even chopped sun-dried tomatoes to give you more flavor and texture. In a pinch, you can even use jarred tomato sauce. Go light with just a tablespoon or so though.
For a richer, buttery sauce: Using unsalted butter along with olive oil will keep the butter from burning, but also give you an extra rich layer of flavor.
Shallot or Garlic: Use both, or replace garlic with thinly sliced or minced shallots for a slightly sweeter flavor. No wrong choice here.
This lobster ravioli cream sauce is so versatile, that it's also a perfect complement to seafood ravioli, but can also be used with something like butternut squash ravioli. It's truly an easy sauce made with simple ingredients that bring out the rich, creamy lobster flavor in every bite. Perfect for when you want to impress but also keep things relaxed.
Choosing the Right Ravioli
Alright, let's talk about the star of the show-your ravioli. While we absolutely fell in love with Costco's lobster ravioli during our recipe testing (seriously, you can't go wrong with it!), there are a few other pathways to ravioli heaven.
Costco Lobster Ravioli
Cost: Approximately $10-$12 for 2-4 servings
The brand Costco carries is Giovanni Rana and is a great budget-friendly option. It comes in a two-pack, and each pack holds 20 raviolis or two servings of 10 each. If you're a Costco member, snatch these up on your next trip!
Trader Joe's Lobster Ravioli
Cost: Around $7-$9 for 2 servings
Trader Joe's is another place where you can get quality lobster ravioli without breaking the bank. Their version also has a nice, delicate lobster flavor that pairs wonderfully with our creamy sauce. Note: We've found it isn't always available all year round.
Homemade Lobster Ravioli
Cost: Varies, but potentially $20-$30 for 2-4 servings
If you're up for the challenge, making your own lobster ravioli can be a fun kitchen project. It's the most expensive option and the most work. This avenue is only for those who love the art of pasta making and cooking.
Seafood Ravioli
Cost: Varies, typically $7-$12 for 2 servings
Not a big lobster fan? No problem! Seafood ravioli filled with shrimp, crab, or scallops is another great option that can easily be found at grocery stores or Italian restaurants.
Similar Recipes
If you're as pasta-obsessed as we are, then you'll be thrilled to hear that lobster ravioli isn't the only pasta star shining on Tabetha's Table. We're all about variety, so if you find yourself looking to branch out from ravioli (though we can't imagine why you would!), here are a couple of our other beloved pasta dishes you should try.
A Note on Wine
While many pasta sauce recipes opt for chicken stock, a dash of white wine like Pinot Grigio or Sauvignon Blanc can bring out the lobster flavor in a way that's pure magic. Trust me, it's the good stuff. But make sure to keep it on medium heat- we want to reduce it but not catch fire unless you're a seasoned kitchen pro.
So, go on, give it a try! Especially if it's your first time making a cream sauce. You'll find it's one of the best sauces you can make for special occasions or even just a lovely dinner at home.
By the way, we recipe-tested this on Costco's lobster ravioli, but stay tuned for our homemade lobster ravioli version. Until then, happy cooking!
Cream Sauce for Lobster Ravioli FAQ
What sauce is best for lobster ravioli?
A light parmesan cream sauce with a splash of dry white wine is the classic match - it lets the sweet lobster flavor come through instead of burying it. It comes together faster than the ravioli cooks and beats anything from a jar.
Can I use this sauce on crab or other seafood ravioli?
Absolutely. This sauce is great on crab, shrimp, cheese, or any seafood ravioli. The white wine and parmesan work with just about any delicate filling, so use whatever ravioli you love.
Is this the same as Alfredo sauce?
It is related but lighter and brighter. A true Alfredo leans on butter, cream, and parmesan; this one adds a splash of white wine (and a little lemon) so it feels restaurant-fresh rather than heavy.
How do you thicken cream sauce for ravioli?
Let it gently simmer to reduce, then stir in a little extra grated parmesan. A spoonful of the starchy pasta water also helps it cling to the ravioli. Keep it at a low simmer - boiling hard can make a cream sauce break.
Can you make lobster ravioli sauce ahead of time?
Yes. Make it a day ahead and store it in the fridge, then reheat gently over low heat with a splash of milk or cream to loosen it back up. Don't let it come to a hard boil while reheating.
What wine is best in lobster ravioli sauce?
A dry white you would actually drink - Pinot Grigio or Sauvignon Blanc are perfect. They brighten the sauce and bring out the lobster without overpowering it.
📖 Recipe
Easy Lobster & Seafood Ravioli Cream Sauce Recipe
Equipment
- Medium Sauce Pan
- Wooden Spoon
- Garlic Press optional
- Tasting Spoon
Ingredients
- 4 cloves Garlic - minced or crushed
- 1 ¼ cup Heavy Cream
- ¼ cup Dry White Wine - optional
- 1 cup Parmesan Cheese - shredded
- 1 Zest of Lemon
- 1 tablespoon Lemon Juice
- tt Kosher Salt
- tt Fresh Ground Pepper
Instructions
- Follow package directions to cook your store-bought lobster ravioli.
- Sauté your minced or crushed garlic cloves in olive oil for about 1-2 minutes or until just fragrant.
- Add the white wine, and let it reduce for about 30 seconds.
- Next, add your heavy cream, and let it warm up.
- Add your Parmesan cheese, lemon juice, lemon zest, and fresh thyme.
- Reduce heat to medium-low and stir slowly until all the parmesan has melted.
- Taste, and season with kosher salt & fresh ground pepper as needed.
- Add your lobster ravioli, garnish with fresh thyme, and enjoy!
Notes
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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