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Homemade lobster ravioli in a creamy golden sauce, topped with fresh thyme and chunks of lobster, served in a shallow bowl with a rustic, real-kitchen feel.

Lobster Ravioli Sauce

This Lobster Ravioli Sauce is a rich, creamy, restaurant-style sauce made at home in just 10 minutes. It uses simple ingredients like butter, cream, shallots, garlic, and herbs — no weird pantry items required — and works with frozen store-bought ravioli or fresh.
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Course: dinner
Cuisine: dinner
Keyword: Best cream sauce for lobster ravioli, Easy sauce for lobster ravioli, Garlic butter sauce for lobster ravioli, Healthy sauce for lobster ravioli, Lemon butter sauce for lobster ravioli, Lobster Ravioli Sauce, Lobster ravioli sauce recipe, Lobster ravioli sauce with cream, Lobster ravioli sauce without cream
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 410kcal
Cost: $14

Equipment

  • 1 Large skillet/pan (For making the sauce)
  • 1 Wooden spoon or spatula (For stirring)
  • 1 Sharp knife (For chopping shallots and garlic)
  • 1 Cutting board (For prep)
  • 1 Large pot (To cook ravioli)
  • 1 Colander (To drain pasta)

Ingredients

  • 2 tablespoon Butter - Unsalted preferred
  • 2 Shallots - Finely chopped
  • 2 cloves Garlic - Minced
  • ½ cup White wine - Or broth/vermouth, let reduce
  • 1 cup Heavy cream - Or half and half (see swaps)
  • 1 tablespoon Fresh lemon juice - Juice of about half a lemon
  • To taste Salt and pepper
  • ¼ teaspoon Red pepper flakes - Optional, for mild heat
  • 2 tablespoon Parmesan cheese Freshly grated - Freshly grated, optional
  • 1–2 tablespoon Fresh herbs - Parsley, basil, or chives
  • 1 pkg Lobster ravioli - Cooked separately
  • Splash Pasta water - If needed to thin sauce

Optional add-ins:

  • ¼–½ cup Lobster meat - For extra richness
  • 1–2 tablespoon Tomato paste - For pink sauce variation
  • 2 tablespoon Cream cheese - To thicken and add richness (optional swap)

Instructions

  • Melt butter in a large skillet over medium heat. Add chopped shallots and cook until softened.
    Sautéed chopped shallots cooking in melted butter and cream in a skillet, with steam rising and a wooden spoon lifting the mixture in a cozy home kitchen setting.
  • Stir in minced garlic and cook for 30 seconds until fragrant (don’t let it burn).
  • Pour in white wine and let it bubble for a minute to reduce slightly.
    A stream of heavy cream being poured from a glass measuring jar into a hot skillet of sautéed shallots, with visible steam rising and the sauce beginning to simmer in a home kitchen.
  • Add heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes to thicken slightly.
  • Stir in lemon juice, salt, pepper, red pepper flakes, herbs, and Parmesan. Adjust to taste.
    A hand squeezing fresh lemon juice into a skillet of creamy lobster ravioli sauce, topped with chopped herbs, red pepper flakes, cracked black pepper, and lemon slices in a warm home kitchen.
  • Add cooked ravioli and gently toss in the sauce. Add a splash of pasta water if too thick. Serve immediately.
    A skillet of lobster ravioli coated in creamy sauce, with a spoon lifting one ravioli. Visible lobster meat, chopped herbs, and steam give it a hot, homemade, just-finished look.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 200g | Calories: 410kcal | Carbohydrates: 24g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 480mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1.2mg