Easy Lobster Ravioli Cream Sauce

Quick and easy creamy lobster ravioli sauce, ready in just 20 minutes! This rich and decadent sauce is the perfect for pairing with lobster ravioli, or any seafood ravioli. Serve it for a date night at home, a special occasion, or a valentine’s day dinner!

A bowl of lobster ravioli with cream sauce with wine and parmesan cheese in the background.

I love a creamy indulgent pasta sauce like Cajun Alfredo Sauce or Roasted Garlic Alfredo Sauce. If you want creamy plus a little spice, try this Spicy Vodka Sauce. If seafood pasta is what you’re craving, this Cajun Salmon Alfredo is divine! You really can’t go wrong with a creamy pasta sauce and your favorite pasta!

Need some more ideas for your Valentine’s day dinner or special date night? Check out this round up of the best Valentine’s Day Pasta Recipes

Recipe Quick Notes

TLDR: Rich and creamy pasta sauce that goes great with lobster ravioli. Surprisingly easy recipe, and ready in under 30 minutes! Is delicious with any pasta, not just for lobster ravioli!

Lauren’s Take: I’ve never met a cream sauce I didn’t like, but this one is special. It starts off with shallot and garlic, then a little bit of tomato paste and white wine gives it depth. Parmesan and tarragon top it off with just the right amount of flavor. 

Taste: Rich and flavorful with just the right amount of parmesan cheese for that irresistible umami flavor. 

Texture: Smooth and super creamy. 

Time: ONLY 20 minutes!

Testing Notes: I’ve made tons of creamy and alfredo sauce recipes. I developed this one to be just a little bit thinner and more delicate so it coats the lobster ravioli, but doesn’t drown it. 

Expert Tips

  • Cook the ravioli to al dente, then simmer it with the sauce for a minute or two with a splash of pasta water for the sauce to stick with the pasta better. 
  • This sauce is so quick to make. Keep some lobster ravioli on hand in the freezer for a delicious and easy dinner any time. 
  • Grate your own parmesan cheese for the best results.

Ingredients & Substitutions

Ingredients needed to make lobster ravioli cream sauce.

See the recipe card below for the complete list of ingredients and measurements.

  • Unsalted butter – European style butter gives the best flavor. 
  • Shallot – Shallots have a slightly milder flavor than onions so I opted for them with this recipe. Substitute for a small yellow onion or omit.
  • Fresh garlic – Fresh garlic cloves have a much better flavor than pre-minced jarred garlic, and only takes another minute of prep time. Totally worth it!
  • Tomato paste – Adding a little bit of tomato paste to this sauce adds a depth of flavor and a pink color. 
  • Dry white wine – Use a dry white white wine that is not overly sweet, like sauvignon blanc or pinot grigio. Substitute with chicken or seafood broth to omit alcohol. 
  • Heavy cream  – Using cream over half and half helps this sauce to be rich and extra creamy. You could swap for half and half but the sauce will be a thinner consistency. 
  • Parmesan cheese – Buy authentic parmesan cheese if possible and grate it yourself. Don’t use pre-shredded cheese, as it has anti-caking agents and won’t melt smoothly into the sauce. 
  • Dried Tarragon – Tarragon pairs nicely with lobster and creamy sauces. Substitute for dried or fresh basil. 
  • Lobster ravioli – You can make homemade lobster ravioli or buy store-bought. I use Trader Joe’s lobster ravioli or Whole Foods’ version. Look for it in the refrigerated section of grocery stores. 

For another easy Trader Joe’s meal, check out Trader Joe’s sweet potato gnocchi!

Variations

This sauce is a great blank canvas for adding your favorite ingredients to. Here are some ideas. 

  • Mushrooms – Brown a pint of mushrooms and set aside. Make the sauce as normal, then add the cooked mushrooms back at the end. 
  • Capers – Sprinkle 1 tablespoon of capers in the sauce while it reduces. 
  • Peas – Peas love a cream sauce! Add in ½ cup of fresh or frozen peas while the sauce reduces. 
  • Corn – Corn also goes well with creamy sauces and lobster. Add in ½ cup of fresh or frozen corn while the sauce reduces. 
  • Spinach – Wilt 2 cups of fresh spinach after you saute the shallots and garlic, then continue with the instructions as directed. 
  • Asparagus – Cut a bunch of asparagus into 1 inch pieces and add to the sauce when you add in the heavy cream. Simmer the sauce until the asparagus are tender but still firm. 
  • Bacon or pancetta – Crispy pancetta was made for a creamy sauce (just check out this vodka sauce for proof). Chop up a half pound of bacon or pancetta and crisp it well. Set it aside on paper towels to drain, then make your sauce as directed in the pan, reserving a tablespoon of fat to use in place of butter. Add the crispy bacon or pancetta back in while the sauce simmers.
  • Tomatoes – Add in ½ pound of diced Roma tomatoes when you add the cream to make this a tomato cream sauce. 
  • Lemon – Lemon goes well with seafood. Turn this into a lemon cream sauce by grating in some fresh lemon zest while the sauce is simmering. I don’t recommend adding lemon juice to a cream sauce, as it can cause it to break. 
  • Fresh herbs – Chopped fresh thyme, rosemary, or chives would all pair nicely with the lobster. 
  • More LOBSTER – Adding chunks of lobster meat to the sauce with the ravioli would really take this pasta dish to the next level. You can even serve it with lobster tails!

Equipment needed

How to Make Lobster Ravioli Sauce

A saucepan with caramelized shallots and garlic.

Step One: Sauté

Sauté shallots in melted butter until translucent, then add in garlic. 

A saucepan with caramelized shallots and tomato paste.

Step Two: Caramelize

Add tomato paste and cook for another minute or two until it darkens. 

A saucepan with tomato paste and shallots after deglazing with wine.

Step Three: Deglaze

Deglaze with white wine and simmer until the alcohol burns off. 

A saucepan with parmesan cheese added to cream sauce

Step Four: Mix

Add in heavy cream, parmesan cheese, and seasonings and mix to combine.

A saucepan with creamy lobster ravioli sauce.

Step Five: Simmer

Simmer until sauce thickens. 

A saucepan with lobster ravioli in cream sauce.

Step Six: Finish

Toss cooked ravioli with the cream sauce to coat, and serve hot!

Storage & make ahead

How to store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

How to freeze: I don’t recommend freezing this sauce, cream sauces usually don’t freeze well. 

How to reheat: The best way to reheat a cream sauce is in a pan over low heat while stirring. Add a splash of milk or broth as needed to loosen it back up. Microwaving this sauce can cause it to break. For a whole guide on reheating cream sauces, see How to Reheat Alfredo Sauce

Make ahead: This sauce is so quick to make, you really don’t need to make it ahead of time! You can prep and measure the ingredients a day or two ahead of time if needed. 

Troubleshooting

  • Ravioli burst while cooking – Some of your ravioli may open up during cooking, and the lobster filling may leak out. Next time, turn your boiling water lower and gently boil the ravioli. Too rapid of a boil will bounce the ravioli around the pot and can cause them to break open. 
  • Sauce is too thick – If your sauce reduces too much, you can stir in some more cream or broth to thin it out. 
  • Sauce is too thin – If your sauce is too thin, continue simmering over low heat while stirring occasionally until the sauce is thicker. 
  • Sauce breaks – This sauce shouldn’t break, but if it does, try whisking it quickly over low heat. You can also try adding some more cream to help reincorporate the ingredients. 
A bowl of lobster ravioli with cream sauce with parmesan cheese and wine.

What to Serve With Lobster Ravioli

For a side dish, go with roasted green vegetables or a salad. Here are some of the best side dishes to serve with lobster ravioli and cream sauce.

See more Side Dish Recipes

Frequently Asked Questions

What sauce goes well with lobster ravioli?

Sauces that are made with cream or butter pair best with lobster flavor. Creamy garlic butter sauce, lemon butter sauce, Alfredo sauce, and vodka sauce are all good options. You can also go for a simple brown butter sauce. 

Where to buy lobster ravioli?

Stores like Trader Joe’s and Whole Foods sell pre made lobster ravioli. Look for it in the refrigerated foods section. 

Can I make this ahead of time?

It is not recommended to make this sauce ahead of time. It is best when served fresh, but it only takes 20 minutes to prepare, so making it ahead of time shouldn’t be necessary. 

More Pasta Recipes

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This post was updated in 2024 with improved instructions, information, and added tips. The recipe is the same.

lobster ravioli cream sauce in a brown bowl topped with basil.

The Best Sauce for Lobster Ravioli

Easy, decadent, and creamy lobster ravioli sauce, ready in only 20 minutes! It’s the perfect sauce for your homemade or store-bought lobster ravioli.
4.79 from 102 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 2 servings
Calories 1040 kcal

Equipment

  • Sauce pan
  • Spider strainer
  • Large pot for boiling pasta

Ingredients
 
 

Instructions
 

  • PREP: Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure out other ingredients.
  • SAUTÉ: Heat a saucepan over medium-low heat and melt butter. Saute shallots for about 5 minutes until softening and translucent. Add in garlic and cook another minute while stirring.
  • CARAMELIZE: Add in tomato paste and cook for 1-2 minutes while stirring until it darkens.
  • DEGLAZE: Deglaze with white wine and cook for another 2 minutes, allowing the alcohol to burn off.
  • SIMMER: Slowly stir in heavy cream. Add in tarragon, paprika, and parmesan cheese. Simmer on low until sauce reaches desired consistency, about 5 minutes. Add salt and pepper to taste.
  • BOIL: While sauce is reducing, boil ravioli according to package directions. Transfer ravioli to the cream sauce with a splash of pasta water as needed.
  • SERVE: Serve hot. Garnish with fresh chopped parsley, basil, or extra additions as desired.

Notes

  • If you are using pre-shredded parmesan cheese, note an 8 ounce package DOES NOT equal 1 cup here! (8 ounces of liquid is 1 cup)
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • I don’t recommend freezing this sauce, cream sauces usually don’t freeze well.
  • The best way to reheat a cream sauce is in a pan over low heat while stirring. Add a splash of milk or broth as needed to loosen it back up. Microwaving this sauce can cause it to break. For a whole guide on reheating cream sauces, see How to Reheat Alfredo Sauce.

Nutrition

Calories: 1040kcalCarbohydrates: 62gProtein: 33gFat: 71gSaturated Fat: 41gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 238mgSodium: 1302mgPotassium: 262mgFiber: 4gSugar: 8gVitamin A: 2212IUVitamin C: 4mgCalcium: 459mgIron: 14mg
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Meet Lauren

I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!


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6 Comments

  1. 5 stars
    Used this with the Trader Joe’s lobster lasagna and it was perfect. Super easy and a quick meal that is company ready and decadent.

  2. 5 stars
    Just made the sauce again for dinner for Lent tonight and it was *chef’s kiss* good! This time I used a local Italian lobster ravioli (Jimmy’s Italian Food for Dallas locals) and I would swear it was from a fine Italian restaurant. The sauce was quickly prepped and made and I had dinner on the table in less than 30 minutes which is unheard of for me. Not one recipe of Lauren’s has disappointed!

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