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.

Course Dinner, Main Course

Cuisine American

Keyword date night, pasta, pasta sauce, ravioli, sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 615kcal

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.

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.
The nutrition information is an estimate, and doesn't include the ravioli.