Lobster Ravioli Sauce

For a quick and easy date night dinner, pour this lusciously rich and creamy lobster ravioli sauce over your favorite packaged lobster ravioli. 

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 lobster ravioli sauce 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. 

Lobster ravioli in skillet tossed with sauce.

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. 
  • 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

Pro tip: To customize this recipe, replace chives with fresh tarragon or another favorite herb! 

Lobster ravioli in skillet tossed with cream sauce and topped with chives.

How to make it 

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

Ravioli in bowl with fork.

Where to buy lobster ravioli? 

While some online specialty retailers carry lobster ravioli that you can purchase shipped and frozen, it’s just as easy to find at your local supermarket.

Costco, Sam’s Club, and Trader Joe’s often carry lobster ravioli, and you can find the brand Rana at most major supermarkets in the section where the refrigerated ravioli is often located, or in the frozen seafood section. 

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. 

Recipe FAQs

What type of sauce goes with lobster ravioli?

While this cream-based sauce perfectly complements the richness of lobster ravioli, you can also use a browned butter sauce or vodka sauce.  

What goes best with lobster ravioli?

Since lobster ravioli is a rich and creamy dish, foods like garlic bread, roasted vegetables (like asparagus, broccoli, or green beans), or a salad are the perfect side dishes. 

Fork stabbing into piece of lobster ravioli.

What wine goes with lobster ravioli?

  • White Wine –  Pinot Grigio, Sauvignon Blanc, or Riesling are great options. Look for a wine that is high in acidity.
  • Sparkling Wine – A dry sparkling wine such as Prosecco will be awesome with this dish.
  • Rosé is another delicious option.
  • Red Wine – Dolcetto or Barbera would make a good option for this dish – Look for fruity reds that are lower in alcohol.
  • MORE → the BEST wines with pasta.

More pasta dishes to try

If you loved this ravioli, you’ll love these other pasta recipes:

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Lobster ravioli in skillet tossed with cream sauce and topped with chives.

Lobster Ravioli Sauce

This creamy lobster ravioli sauce recipe takes less than 30 minutes to make and will bring any packaged or homemade lobster ravioli to life with its fresh flavor and creamy rich texture.
5 from 15 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people


  • 15 ounce package lobster ravioli
  • 1 Tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 Tablespoons tomato paste
  • 1/2 cup dry white wine (or dry vermouth)
  • 1 1/2 cups heavy cream
  • 1 Tablespoon lemon juice (plus ½ teaspoon lemon zest)
  • 2 Tablespoons fresh chives (minced)
  • Salt + Pepper (to taste)
  • 1 1/2 cups cooked lobster (chopped, optional )


  • Bring a large pot of water to a boil for the ravioli.
  • Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute.
  • Add the tomato paste and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown, 2-3 minutes.
  • Add the wine and stir to combine, scraping any browned bits from the bottom of the pot.
  • Add the heavy cream, bring to a simmer, and reduce by about a half. This should take around 10 minutes.
  • While the sauce is simmering, prepare the ravioli according to the package instructions.
  • To the sauce, add the lemon juice and zest, chives and season with salt and pepper. Add the lobster meat, if using.
  • Add the ravioli to the sauce and toss gently, to combine.
  • Enjoy!


Try swapping the chives for tarragon or other favorite herb.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 478kcal | Carbohydrates: 21g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 391mg | Potassium: 415mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1736IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg

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