Go Back Email Link
–+ servings
Lobster Ravioli in a cream sauce garnished with fresh thyme in a black bowl

Easy Lobster & Seafood Ravioli Cream Sauce Recipe

Elevate your date night or special occasion with this creamy lobster ravioli sauce recipe. Combining the richness of heavy cream, the zestiness of lemon, and the sharpness of Parmesan, this sauce is the perfect complement to your lobster or seafood ravioli. Easy to make and irresistibly delicious!
2 ratings (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine French
Servings 2 people
Calories 753 kcal

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.
    ravioli coming out of a pot of boiling water
  • Sauté your minced or crushed garlic cloves in olive oil for about 1-2 minutes or until just fragrant.
    sautéing garlic in olive oil
  • Add the white wine, and let it reduce for about 30 seconds.
    heavy cream being added to a pan that has been deglazed with white wine
  • Next, add your heavy cream, and let it warm up.
  • Add your Parmesan cheese, lemon juice, lemon zest, and fresh thyme.
    Stiring fresh thyme into a cream sauce with wooden spoon
  • 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!
    Lobster Ravioli in a cream sauce garnished with fresh thyme in a black bowl

Notes

Ravioli Recommendation: Costco carries Giovanni Rana and it's a great budget-friendly option ($10-$12 for 2-4 servings) and the flavor is great. It comes in a two-pack, each pack holds 20 raviolis or two servings of 10 each. Totalling 40 ravioli! 
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.

Nutrition

Calories: 753kcalCarbohydrates: 14gProtein: 23gFat: 67gSaturated Fat: 42gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 202mgSodium: 845mgPotassium: 315mgFiber: 2gSugar: 7gVitamin A: 2590IUVitamin C: 34mgCalcium: 718mgIron: 1mg
Keyword sauce, pasta, ravioli, lobster
Tried this recipe?Mention @tabethas.table!