Lobster Ravioli with Lemon Cream Sauce 

5 from 20 votes
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Craving lobster ravioli? Looking for the best lobster ravioli sauce ever? We have the best, easy 15-minute recipe for a deliciously creamy lemon sauce to enhance lobster ravioli perfectly.

Lobster ravioli on a plate with sauce and snipped chives.

What Sauce Goes with Lobster Ravioli?

This lobster-stuffed pasta comes in vacuum-sealed packaging at lots of mainstream grocery stores now (get it at Costco and Superstore in Canada, Trader Joe’s in the US). It is such a treat for lobster lovers. Adding lobster ravioli to your cart, though, begs the question – what is the best sauce to serve with lobster ravioli?

This is it. This sauce goes so well with lobster ravioli. The creamy, silky sauce is wonderful in this dish because the subtle flavors don’t take from the lobster’s delicate taste (like a bolder tomato sauce or a garlic butter sauce can). 

I went with natural pairings that I love with whole, fresh lobster, like butter and lemon

Lobster ravioli ingredients on a table.

The Ingredients

Here’s some guidance around the ingredients you’ll need for this lobster ravioli sauce:

  • Butter. This is what is going to bring out the sweetness in the shallots and give the sauce its beautiful sheen. I love dairy butter in this dish, but you could use plant-based butter as well.
  • Shallot. You can switch this out for white onion if you like.
  • Cream. Use a heavy cream or at least 35% medium fat cream to ensure the cream does not curdle with the addition of lemon juice. Substituting milk or light cream will lead to a split sauce. 
  • Lemon. Use both the zest and the juice (but not all of the juice – see recipe notes). Grate the zest very finely. I love to use a microplane for this, but the smallest holes on a box grater will work, too.
  • Black pepper. A little crack of black pepper gives this sauce a little bit of heat.
  • Parmesan cheese. Use freshly grated Parmesan cheese (Parmigiano Reggiano). The powdery Kraft stuff won’t give you the same flavor and will make the sauce too salty. 
  • Fresh Parsley. Other fresh herbs like chives are a great alternative. I like to use Italian parsley.
Steps 1-2 for making lobster ravioli sauce.

How To Make This Lobster Ravioli Sauce Recipe

  1. First, bring a large pot of water to a boil with a little salt.
  2. While you’re waiting for it to boil, melt the butter in a large saucepan over medium heat and then add in the shallot. 
  3. Cook the shallot for about 5 minutes or until they have softened. Be careful not to caramelize them too much. 
  4. Whisk in the cream, lemon zest, salt, and pepper and bring it all to a simmer. 
  5. Remove the pan from the heat and stir or whisk in the Parmesan cheese until the sauce is smooth. 
  6. Whisk in 1 TBS of lemon juice and cover the pot.  Add the lemon juice in a little at a time and check the balance as you go. Leave it on the unlit burner to keep it warm.
  7. Check the package instructions for the lobster ravioli’s cooking time. Cook for roughly 4 minutes in boiling water or until they float to the surface. 
  8. Drain and reserve 1/2 a cup of the pasta water for later.
  9. Add the ravioli to the sauce and toss through to coat it. Add in a little of the reserved pasta water should you need to thin it out.
  10. Top with a sprinkle of freshly chopped parsley or chives, and serve.
Steps 3 and 4 for making lobster ravioli sauce.

Related: How Long to Cook Fresh Ravioli

Make Ahead Instructions

This is a pretty simple and quick dish to put together but here are a few steps you could take in advance:

  • Chop your chives (or parsley) up ahead of time. They will keep well in the refrigerator overnight or in the freezer.
  • Chop up your shallots and keep them in an airtight container in the refrigerator.
  • Zest and juice your lemon a few hours before you need them.

Storage Instructions

Allow your pasta and sauce to cool before packing it into an airtight container. You will need to keep it in the fridge.

You can gently reheat the pasta and sauce in the pot or microwave but beware that the sauce can split if heated too quickly.

Steps5 and 6 for making lobster ravioli sauce.

Variations

  • Serve this creamy sauce with shrimp or chicken ravioli.
  • Make a brown butter sauce version by separately browning the butter, then pouring it into another dish. Add 1 tbsp oil to the pot to saute the shallots and return the browned butter at the end.
  • Make your own homemade pasta dough and lobster ravioli if you’re feeling very adventurous. 
  • Try this sauce with fresh tarragon instead of parsley as a posh combo.
  • Stir a little ribbon pasta and poached lobster meat through this same sauce.
  • Cook a little chopped chorizo or bacon with the shallots for a twist on this recipe.
  • Add a splash of dry white wine instead of lemon juice.

FAQs

Here are a couple of queries that tend to pop up:

Is ravioli a main dish?

It can be served as an appetizer or a main course. Personally, I love it as a main course, it’s such a tease as an appetizer. This recipe serves 6-8 as an appetizer or 4-6 as a main.

Is lobster ravioli better with red or white sauce?

A white sauce like this one is perfect because it draws on the flavors you’d pair with fresh, whole lobster (like butter and lemon). Red sauce usually is heavy on garlic, which overpowers the sweet, delicate lobster flavor. Red sauces often also have herbs like oregano and basil, which simply don’t go well with the taste of lobster.

What goes with ravioli as a side dish?

A simple side dish goes well with lobster ravioli. I recommend a steamed green vegetable like asparagus or green beans, or a torn lettuce salad dressed with a drizzle of olive oil and a squeeze of lemon juice. With cheese or meat ravioli, you can go with bolder flavors and textures, like caesar salad.

Steps 7 and 8 for making lobster ravioli sauce.

Pro Tips and Tricks for AMAZING Lobster Ravioli Sauce

  • Start with 1 tablespoon of lemon juice. Taste and add up to 1 tbsp more if you like (it will be quite lemony at that point; I do like it both ways). Reserve the remaining lemon juice for something else. 
  • Reserve a bit of the lobster pasta water to thin it out if you like (and bonus: the water also has lobster flavor).
  • Don’t allow the cream to boil rapidly once you’ve added the lemon juice or the sauce will split. Simmer it gently on low to medium rather than medium-high heat. 

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5 from 20 votes

Lobster Ravioli with Lemon Cream Sauce Recipe

Craving lobster ravioli? Looking for the best lobster ravioli sauce ever? We have the best, easy 15-minute recipe for a deliciously creamy lemon sauce to enhance lobster ravioli perfectly.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6

Ingredients 
 

  • 1 ½ lbs fresh lobster ravioli

For Lobster Ravioli Sauce

  • 6 tbsp butter
  • 1 shallot minced
  • 1 cup heavy cream a.k.a. whipping cream or 35% m.f. cream
  • 1 medium lemon zested and juiced
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ¾ cup finely-grated parmesan cheese
  • Minced chives or parsley to serve
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Instructions 

Prepare Lobster Ravioli

  • Bring a large pot of water to a boil and salt it well.
  • Add lobster ravioli to the boiling water. Cook for 4 minutes (or according to package instructions). Drain in a colander.

Make Lobster Ravioli Sauce

  • Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and cook until soft, about 5 minutes. Whisk in the cream, lemon zest, salt and pepper. Bring to a simmer.
  • Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.
  • Add ravioli to the pot with the sauce and toss to coat.

Video

Notes

  • You can find fresh lobster ravioli (and other fresh pastas) in vacuum-sealed packages in a refrigerator case, usually near the deli or meat section of grocery stores. Feel free to use spinach ravioli or another fresh pasta with this sauce.
  • Shallot substitute: use 1/2 cup finely-chopped onion in place of the shallot if you prefer.
  • Don’t substitute the cream. Use a heavy cream or at least 35% medium fat cream to ensure the cream does not curdle with the addition of lemon juice. Substituting milk or light cream will lead to a split sauce. 
  • Start with 1 tablespoon of lemon juice. Taste and add up to 1 tbsp more if you like (it will be quite lemony at that point; I do like it both ways). Reserve the remaining lemon juice for something else.
  • If you like a thinner sauce, reserve ½ cup pasta water before you drain the rest. Then you can add a tiny splash at a time to reach your desired thinness.
  • Be sure to zest the lemon before you juice it. It is much harder to zest once it has been juiced.
  • You can make the sauce up to 2 days before serving. Store in an airtight container in the fridge and reheat over very low heat.

Nutrition

Calories: 673kcal | Carbohydrates: 51g | Protein: 23g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 1198mg | Potassium: 93mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 10mg | Calcium: 209mg | Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




31 Comments

  1. Angela says:

    I was thinking some white wine would be good in this, could it be used? Maybe instead of some of the lemon juice, or instead of the pasta water (if you were going to use it to make a thinner sauce).

    1. Jennifer Pallian BSc, RD says:

      Hi Angela, I’d use it to replace some of the lemon juice, but not pasta water. Keeping the lemon juice the same and adding wine on top of it could make it a bit too acidic.

  2. Zen says:

    5 stars
    Thanks for posting this. It’s AWESOME in every way! I was looking for something uncomplicated and this is it. Made this last night and it was a big hit.This will be my go to lobster ravioli sauce from now on.

  3. Paivi says:

    5 stars
    This sauce is delicious !! Added the extra Tbsp of lemon juice, as my parm was exceptionally salty this time . I only wish that Costco lobster ravioli was not a mousse filling ( first time trying it ) .
    I will make this again and try adding some shrimp and scallops to the sauce for texture , or try a different ravioli lol ! Thanks for the lovely recipe !!

    1. Jennifer Pallian BSc, RD says:

      Hi Piavi, that’s great to hear! My Costco ravioli isn’t a mousse texture, yours must carry a different brand, darn. This sauce is yummy with lots of different kinds of pasta, too. Shrimp and scallops sound perfect 🙂

  4. Claire says:

    5 stars
    This lobster ravioli was such a hit at our house I’m making it again this week. The creamy lemon sauce was to die for.

  5. Veronika says:

    5 stars
    I always get so lazy when cooking storebought ravioly and usually just do olive oil or butter and garlic but this sauce was so good! Loved the lemony flavor and the shallots too.

  6. veenaazmanov says:

    5 stars
    Lobster Ravoili sounds so yummy. Love the rich and flavorful creamy buttery sauce. Such amazing dishes are surely a treat.

  7. Sophie says:

    5 stars
    Talk about a luxurious dish! The tender lobster-filled ravioli paired with that zesty cream sauce is pure culinary heaven

  8. Lauren Michael Harris says:

    5 stars
    This recipe just makes so much sense! The creamy lemon sauce was absolutely perfect with our lobster ravioli – delicious!!

  9. Sean says:

    5 stars
    I loved how easy this ravioli was to make. Lobster is a favorite of mine and this was perfect.

  10. Jessica says:

    Loved this sauce even on normal ravioli! It sounded so good I had to try it with what I had on hand 🙂 The pro tips were great and I added a little pasta water to get the perfect consistency.