Easy Lobster Ravioli Sauce

My favorite date night dinners taste luxurious and extravagant but take little effort and less than 30 minutes to whip together.

I know I’m not alone, as my Steak Diane and Penne Alla Vodka are date night dishes you all love!  After all, you want to enjoy your night at home. Not stress and slave away in the kitchen all night! 

This sauce for lobster ravioli transforms store-bought ravioli into a lusciously creamy and rich dish. Lemon and chives will wake up your tastebuds with an unexpected fresh twist in each bite. 

To add extra protein and flavor, feel free to add lobster meat to the sauce. You can buy lobster tail and remove the meat yourself or just purchase fresh or frozen chunked lobster meat to save yourself an extra step.

Even without the extra lobster, this sauce is the perfect complement to any lobster ravioli!

Ingredients needed

• Package of Lobster Ravioli – This sauce recipe is enough to generously cover a 15-ounce package of ravioli. 
• Olive oil – light olive oil or another light tasting oil that’s good for sauteing, like avocado oil or canola oil. 
• Garlic – freshly minced. 
• Shallot – while these are mild and taste like a mix between onion and garlic, feel free to replace them with half the amount of yellow onion if you don’t have shallots. 
• White wine – a dry white wine like sauvignon blanc or pinto grigio or dry vermouth. Here are 13+ of my favorite white wines for cooking.
• Heavy cream – adds a thick and creamy texture to the sauce. If you have extra, you can freeze it using this handy guide!
• Lemon – Since you’ll need the juice and zest, use fresh lemon over bottled. 
• Lobster meat (optional) – Adds an extra richness to the sauce, but it isn’t necessary since the ravioli has lobster in it already. 
• Chives 
• Tomato paste

How to make lobster ravioli sauce

1. Bring a large pot of water to boil for the lobster ravioli. 
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic and shallot and cook until fragrant. Then stir in the tomato paste, cooking for 2-3 minutes. 
4. Stir in the wine, scraping any browned bits from the bottom of the pot.
5. Add the heavy cream, bring to a simmer, and reduce by about a half. 
6. While the sauce is simmering, prepare the ravioli according to the package instructions.
7. Add the lemon juice and zest, chives, salt and pepper to the sauce. If using, add the lobster meat as well.
8. Add the ravioli to the sauce and toss gently to combine.

What to serve with lobster ravioli

Since this dish is so rich in flavor, serving a lighter dish on the side is perfect for a complete meal. In addition to a light side salad, try some of these ideas:

• Shaved brussels sprout salad
• Vinegar coleslaw
• Fennel and celery salad
• Kale Cesar salad
• Sous vide asparagus 
• More → 15+ BEST sides for ravioli

How to meal prep, store, and reheat recipe 

You can make this sauce ahead of time, so it’s ready to pour over freshly boiled ravioli come dinner time. Just let the sauce cool until it’s room temperature, then store it in an airtight container for up to 2 days. Heat on the stove in a pot over medium-low heat, whisking well until smooth and warmed through. 

For longer storage, freeze your sauce by first placing plastic wrap along the top, directly against the sauce, then covering it with a lid. Freeze for up to 3 months. To use, let the sauce defrost in the refrigerator, then add to a pot and whisk over low-medium heat until it’s well incorporated and warmed through. 

FAQs

Did you try this lobster ravioli sauce recipe?

If you loved this easy sauce for lobster ravioli, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.