Are you looking to cook up some Lobster Ravioli? Wondering what sauce pairs best and that you should look to serve alongside it? Well, here are all of your recommended options that you should consider that will complement this meaty seafood pasta dish perfectly!
So what sauces go with lobster ravioli? Lobster ravioli is traditionally paired with a cream sauce. There are many different variations of cream sauce – a brandy cream sauce, a spinach cream sauce, or a garlic cream sauce are all perfect pairings, depending on what you feel like. A simple brown butter sauce also works well with lobster ravioli.
Want something simple? Skip the sauce altogether, drizzle the lobster ravioli with olive oil (perhaps infused with chili or garlic), and season to taste with freshly ground salt and pepper.
Or failing that, you can even add lobster into the sauce if you want something a little bit meatier!
Nevertheless, let’s deep dive into these different and recommended sauces and how to make them!
- 1 Sauces For Lobster Ravioli (Lobster Ravioli Sauce Options)
- 2 Lobster Ravioli With Creamy Garlic Sauce
- 3 Lobster Ravioli With Garlic Lobster Sauce
- 4 Lobster Ravioli With Brown Butter Sauce
- 5 Lobster Ravioli With Creamy White Wine And Spinach Sauce
- 6 Lobster Ravioli With Cream And Brandy Sauce
- 7 The No Sauce Option
- 8 The Side Salad
Sauces For Lobster Ravioli (Lobster Ravioli Sauce Options)
- Creamy garlic sauce–a deliciously creamy sauce with just the right amount of garlic to make you dream of Italy
- Garlic lobster sauce–lobster on lobster with a dash of garlic
- Brown butter sauce–keep it simple with this brown butter sauce, which also contains garlic
- Creamy white wine and spinach sauce–white wine and cream combined, what could possibly go wrong?
- Cream and brandy sauce–a classic sauce that’s a really good pairing to lobster ravioli
- The no sauce option–a dash of olive oil and seasoning to taste and you’re good to go!
Lobster Ravioli With Creamy Garlic Sauce
Garlic and pasta go together like beans and toast, though the comparison is rather shady.
Lobster ravioli is definitively more classy than beans on toast.
Mind you, the Brits may claim you can never go wrong with beans on toast, just like the Italians are likely to say you can never go wrong with a garlic sauce for pasta.
Of course, what truly matters in this instance is that a creamy garlic sauce is a lovely pairing for lobster ravioli!
- 2 Tbsp Salted Butter
- 1 Tbsp Garlic Cloves (Minced–About 4 Cloves)
- 1 Cup Chicken Stock
- 1 Cup Heavy Cream
- ⅓ Cup Freshly Grated Parmesan Cheese
- 1 ½ Cup Crab Sticks (Chopped) (Optional)
- 3-4 Tbsp Lemon Juice
- Black Pepper; ½ Teaspoon Or To Taste
- Salt – To Taste
- Parsley (Optional)
Step One: Mince the garlic, chop the crabsticks and grate the parmesan cheese.
Step Two: Melt the butter in a pan over medium-high heat, then add the garlic and sautée for about 50 seconds–it should be fragrant.
Step Three: Add the chicken stock and bring to a simmer. Let simmer for 1-2 minutes.
Step Four: Add the heavy cream, grated parmesan cheese, and crab sticks. The sauce is ready when the cheese has melted and been incorporated into the sauce.
Step Five: Season to taste with salt and pepper (preferably freshly ground pepper–you can experiment with different kinds of pepper).
Step Six: Add the cooked ravioli to the pan and spoon the sauce over it. Then drizzle the lemon juice and stir gently.
Step Seven: Plate the ravioli, sprinkle with parsley, and season with freshly ground pepper.
Lobster Ravioli With Garlic Lobster Sauce
If you want lobster on lobster, this is the way to go. Especially if you love garlic and fragrant herbs.
Mind you, the sauce will work without the lobster, too (in case you want to lower your cholesterol intake, but then a cream sauce probably isn’t the best starting point…)!
- 2 Tbsp Butter
- 1 Shallot, Diced
- 1 Teaspoon Garlic, Minced
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Basil
- 3/4 Cup Dry White Wine
- 2 Cups Heavy Cream
- 2 Tsp Old Bay Seasoning
- 1 Tsp Paprika (More For A Pinker Sauce)
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 1 1/2 Cups Cooked Lobster, Chopped
- Fresh Parsley And Grated Parmesan Cheese For Garnish
Step One: Heat butter over medium heat in a large saucepan. Add the diced shallot into the melted butter and cook for 3 minutes.
Step Two: When the shallots are soft (around the 3-minute mark), add the minced garlic and stir using a wooden spatula. Let cook for 1 minute.
Step Three: Add the thyme and basil and cook for 1 minute (it should be fragrant).
Step Four: Stir in the wine and let cook for about 1.5 minutes.
Step Five: Slowly pour in the cream while stirring, then add paprika and old bay seasoning. Whisk and bring to a simmer. Cook for about 10 minutes, stirring occasionally. The sauce should start to thicken at that point.
Step Six: Add the cooked lobster to the sauce, stir, and let cook for another 5 minutes before seasoning with salt and pepper to taste. Taste before you add the salt in case the lobster has already added enough saltiness to the sauce!
Step Seven: Remove the sauce from the heat and plate the lobster ravioli, spooning it with the sauce—season with freshly ground pepper, grated parmesan cheese, and parsley.
Lobster Ravioli With Brown Butter Sauce
If you want to keep things simple, then a brown butter sauce is the way to go.
This recipe contains garlic, but if you happen to be cooking for a date, you can always exchange it for some basil (for a fresh, herby taste), or just omit it.
- 6 Tbsp Salted Butter
- 1 Large Clove Of Garlic, Minced
- Juice From 1 Small Lemon, About 2 Tbsp
- Reserved Pasta Water From Boiling (Note That This Recipe Calls For Ravioli Made From Wheat As The Flour In The Water Will Thicken The Sauce)
- Freshly Grated Parmesan Cheese
- Salt And Pepper To Taste
Step One: Cook the ravioli and, when done, drain the ravioli and reserve 1 cup of the water.
Step Two: Mince the garlic and squeeze out the juice from the lemon.
Step Three: Melt the butter in a large saucepan over medium heat. Keep cooking and stirring until the butter turns golden.
Step Four: Lower the heat, then add the garlic, cooking for about 30 seconds to a minute (until fragrant). Stir in the lemon juice.
Step Five: Slowly stir in the pasta water. Then cook until the sauce thickens and turns shiny. You may not need the full cup of water. And remember–add in the water slowly while stirring consistently.
Step Six: Add the ravioli and spoon over the sauce, or stir gently.
Step Seven: Plate the ravioli. Season with freshly ground salt and pepper to taste and sprinkle with grated parmesan cheese.
Lobster Ravioli With Creamy White Wine And Spinach Sauce
If you want some added health benefits, including spinach in your meal is never wrong.
And, in this case, it happens to be the perfect pairing for lobster ravioli.
This creamy white wine and spinach sauce is simply divine.
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 3 Cloves Garlic
- ½ Cup White Wine
- 1 ½ Cup Heavy Cream
- ⅓ Cup Parmesan Cheese (Grated)
- ½ Tsp Salt
- ⅛ Tsp Black Pepper
- 1 Cup Fresh Spinach (Chopped If It’s Not Baby Spinach)
Step One: Add the butter and olive oil to a saucepan and heat over medium heat. Then, sautée the minced garlic for a couple of minutes.
Step Two: Turn up the heat to high. Add the white wine. Let cook for 1-2 minutes. Add the cream and wait for it to simmer.
Step Three: Add the spinach and season to taste. Stir until the spinach is wilted, or about 3 minutes. Let the sauce come to a simmer once more.
Step Four: Remove the saucepan from the heat. Add the grated parmesan cheese and stir.
Step Five: Add the lobster ravioli and stir gently, or spoon the sauce over it.
Step Six: Plate the ravioli and add some freshly ground pepper if desired, as well as a little bit of grated parmesan cheese. If you wish, you can use basil or parsley for garnish.
Lobster Ravioli With Cream And Brandy Sauce
A classic sauce. Need I say more?
- 2 Tbsp Butter
- 2 Tbsp Extra Virgin Olive Oil
- 3 Tablespoon Red Onion, Sweet Onion, Or Shallot (Finely Diced)
- ½ Tbsp Dried Thyme (Or 6 Sprigs Of Fresh Thyme)
- 2 Tbsp Garlic (Finely Minced Or Pressed)
- 4 4 Oz Lobster Tails (I.E. 4 Of The 4 Oz Lobster Tails–Meat And Shells)
- ½ Cup Brandy (Or 2 Shooters)
- 2 Cups Heavy Cream
- ½ Teaspoon Old Bay Seasoning
- Salt (To Taste)
- Fresh Ground Black Pepper (To Taste)
- Paprika (Optional – If You Want Pink Lobster Sauce This Is The Way To Go)
Step One: Finely chop the onion or shallots. Set aside.
Step Two: Finely mince the garlic, or use a garlic press. Set aside.
Step Three: Remove the lobster meat from the tails. Cut into small pieces and set aside.
Step Four: Cut the lobster shells into approx. 1-inch pieces. You will need a very sharp knife for this or some sturdy kitchen shears. Set aside.
Step Five: Use a sautée pan to heat the oil and butter over medium heat. When hot–after about 1-2 minutes–add the onion or shallots and the thyme. Sautée until soft–2-3 minutes–then add the garlic and sautée for another minute.
Step Six: Add the lobster and cook for 1-2 minutes (until fully cooked), then spoon out and set aside, or drain through a strainer and set aside. Pour the sauce back into the pan.
Step Seven: Add the lobster shells to the sauce and cook for 1-2 minutes. You may need to add another 1-2 tablespoons of oil or butter.
Step Eight: Add the brandy and cook for about 2 minutes.
Step Nine: Slowly stir in the cream. Turn the heat down once it comes to a boil, and let it simmer. Add old bay seasoning. Let simmer until the sauce starts to thicken properly and tastes like lobster.
Step Ten: Strain the sauce using a fine mesh strainer to eliminate all lobster shells, then add the sauce back into the sautée pan. Let simmer until it reaches desired thickness.
Step Eleven: Gently stir in the cooked lobster and let it heat up. You can also add the ravioli, which will help thicken the sauce (granted, it’s not gluten-free). Should you wish to plate the ravioli and then spoon the sauce on top, you may want to add some corn starch to thicken the sauce. Season to taste.
Step Twelve: Plate the ravioli. Spoon the sauce on top if you didn’t already add the ravioli to the sauce. If desired, ground some pepper to season.
The No Sauce Option
Ravioli with a great filling, like lobster, technically doesn’t require a sauce.
Drizzle some olive oil and season with salt and pepper to taste.
If you like, grate some parmesan cheese on top.
Garnish with some basil or parsley.
It’s definitively a healthier, if not more indulgent, option.
Serve with a side salad for some extra flavor.
The Side Salad
A baby spinach salad can make for a refreshing side salad.
Add some cocktail tomatoes for added flavor.
Or why not baby spinach, basil, and mango for something a little bit different?
You can also use a fresh salad head to make a garden salad with cucumber, cocktail tomatoes, and basil.
Toast some pine nuts to sprinkle on top for an extra crunch.
Love Ravioli? Wondering what the best sauces are for other types? Then my other related guides may be of interest:
- What Sauce Goes With Spinach Ricotta Ravioli?
- What Sauce Goes With Pumpkin Ravioli?
- What Sauce Goes With Butternut Squash Ravioli?
- What Sauce Goes With Mushroom Ravioli?
Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.