Lobster Ravioli Sauce
This lobster ravioli sauce recipe features a rich buttery sauce seasoned with garlic, shallots and old bay. This white wine sauce highlights the delicate, sweet flavor of the lobster. Toss it over your favorite seafood ravioli for a sophisticated meal that’s ready in under 10 minutes!
What we love about this lobster ravioli sauce
- It’s so simple to make. You will never again be stuck with a pack of Costco ravioli, wondering how to serve it.
- This recipe is almost effortless yet elegant, making it perfect for a date night meal.
- This sauce would pair well with any type of pasta. It doesn’t have to be a seafood pasta or even a stuffed pasta.
Here’s what you’ll need to make it
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- Shallot – We used one medium sized shallot. You can substitute ½ cup diced onion in its place.
- Old bay seasoning
- Lobster ravioli – We used Rana lobster ravioli bought from Costco. You can use any prepared seafood ravioli or even a tortellini would work great.
- White wine – We used an inexpensive, dry white for this recipe. Nothing fancy needed here, just make sure to use a dry white.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make the best sauce for lobster ravioli
Melt butter. In a large saucepan, over medium heat melt butter.
Add the aromatics. Add garlic, shallots, parsley, old bay and salt. Sauté until aromatic.
Whisk in white wine and cornstarch slurry. Whisk until sauce has thickened and is smooth, lower heat and simmer for 2-3 minutes.
Serve over cooked ravioli.
Everything you need to know about lobster ravioli sauce
With a seafood pasta, your best bet is to stick with a butter based sauce as these pair well with the delicate sweet flavor of seafood. I’ve added old bay to help bring out the seafood flavor and give the sauce a little kick.
You can cook ravioli from frozen very easily. You can also cook it when it’s thawed, it will just need less cooking time.
This depends if it is frozen or thawed. Thawed ravioli should only take 2-3 minutes at the most, you can see it puff up as it absorbs some of the pasta water and it will float to the top. From frozen the ravioli should take 4-5 minutes.
You should always go by the expiration date on the package. Most will say use or freeze by, always follow the package guidelines.
After the ravioli is cooked, the leftovers should last 3-4 days when refrigerated in an airtight container.
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Lobster Ravioli Sauce
- Total Time: 10 minutes
- Yield: 4 1x
Description
This lobster ravioli sauce recipe features a rich buttery sauce seasoned with garlic, shallots and old bay. This white wine sauce highlights the delicate, sweet flavor of the lobster. Toss it over your favorite seafood ravioli for a sophisticated meal that’s ready in under 10 minutes!
Ingredients
- 1 7-ounce package lobster ravioli, cooked
- 3 tablespoons butter
- 1 teaspoons minced garlic, or 1 garlic clove, minced
- ½ shallot, minced
- 1/4 cup white wine + 1 teaspoon cornstarch
- 1 tsp dried parsley
- 1 tsp old bay
- ½ tsp coarse kosher salt
- ¼ cup pasta water, reserved
Instructions
- Cook ravioli according to package. Reserve ½ cup pasta water, drain and set aside.
- Melt butter over medium high heat in a large saucepan.
- Add garlic, shallots, parsley, old bay and salt. Saute until aromatic.
- Whisk in white wine slurry. Lower heat to simmer and whisk until smooth.
- Stir in pasta water, simmer for 2-3 minutes.
- Toss over ravioli.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Stuffed Pasta
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 312
- Sugar: 8.9 g
- Sodium: 656.3 mg
- Fat: 16.5 g
- Saturated Fat: 10.6 g
- Carbohydrates: 31.1 g
- Fiber: 5.3 g
- Protein: 7.2 g
- Cholesterol: 92.9 mg
