Easy & Elegant Lobster Ravioli Sauce

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Lobster Ravioli Sauce is a perfect companion for your lobster ravioli. It’s a delicious creamy sauce with tasty notes of thyme and sherry, very elegant and delicious.

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Raviolis with Lobster ravioli sauce

I created this sauce to perfectly complement the lobster ravioli that I always saw at the store and wanted to buy but didn’t know what to serve it with. Lobster ravioli needs a rich and creamy sauce, so and of course it has to have a butter base, since lobster is really just a delivery vessel for butter.

The butter, combined with the aromatic flavors of thyme and sherry, creates a harmonious pairing that is so delicious when serve on top of lobster ravioli.

Despite its luxurious taste, this Lobster Ravioli Sauce is surprisingly simple to prepare. It seems like a gourmet sauce – very elegant and smooth – but it’s actually quite simple.

Ingredients You Need

ingredients for lobster ravioli sauce
  • Butter – I always use salted butter because it adds an extra layer of flavor.
  • Extra Virgin Olive Oil – Use a high-quality olive oil only, because it will have a big impact on the flavor
  • Shallot – Shallot that are finely diced will add a mild onion flavor, without overpowering.
  • Dried thyme or sprigs of fresh thyme – If you use fresh thyme, you’ll want to use twice as much.
  • Garlic – Fresh garlic that’s minced so it can incorporate well into the sauce.
  • Lobster Meat – You will use the lobster meat, plus the shells to add more flavor.
  • Sherry or Dry White Wine – Sherry has a unique flavor that’s hard to beat.
  • Heavy Cream – If you prefer a lighter option, you can use half-and-half or whole milk, although the resulting sauce may be less creamy
  • Paprika – Paprika is what gives the sauce a slight pink color
  • Salt & Ground Black Pepper
Raviolis with Lobster ravioli sauce

Helpful Tips

  • Be cautious when adding salt as the lobster meat may already have a naturally salty taste. Adjust the seasoning gradually to avoid over-salting.
  • For a deeper flavor, let the sauce simmer on low heat for a longer duration, allowing the ingredients to meld together.
  • If you want a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
  • Prepare the lobster ravioli separately, and add them to the sauce just before serving to ensure they maintain their texture and don’t become overly soft.

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Raviolis with Lobster ravioli sauce

Easy & Elegant Lobster Ravioli Sauce

Lobster Ravioli Sauce is a perfect companion for your lobster ravioli. It's a delicious creamy sauce with tasty notes of thyme and sherry, very elegant and delicious.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 743kcal
Author: Laura Lynch

Ingredients

  • 2 tablespoon (28 g) butter unsalted
  • 2 tablespoon (29.57 ml) extra virgin olive oil
  • 1 (1) shallot finely diced
  • 1/2 teaspoon (0.5 g) dried thyme or 6 sprigs fresh thyme
  • 2 (2) small lobster tails plus shells
  • 1/2 cup (118 ml) sherry or dry white wine
  • 2 cloves garlic minced
  • 1 cup (236.59 ml) heavy cream
  • 1/2 teaspoon (1 g) paprika
  • 1/4 teaspoon (0.5 g) fresh ground black pepper
  • 1/4 teaspoon (2 g) salt only to taste
  • Lobster ravioli or other ravioli you like

Instructions

  • Heat the butter and oil in a pan over medium heat. When melted, add shallot and saute for 2 minutes. Add thyme and saute for 30 seconds.
  • Reduce heat to medium. Add the lobster meat and cook for 2-3 minutes, until lobster is firm and cooked through. Transfer lobster to a plate. When cooled enough, remove the meat from the shells and break the shells into smaller pieces.
  • Pour in the sherry or wine and set the lobster shells into the pan. Add the garlic. Bring to a boil for 2-3 minutes, until wine is reduced by half. Remove and discard the lobster shells.
  • Strain the broth over a fine mesh sieve to remove any bits. Return it to the pan.
  • Pour in the heavy cream, pepper, and paprika. Whisk to combine. Taste and season accordingly. I’ve found that it needs very little salt, so don’t add the whole amount – taste and add a small amount to start. Add the lobster back to the pan. Cook for 3-5 minutes, until the sauce is thickened.
  • Serve over lobster ravioli, or any ravioli you like.

Nutrition

Calories: 743kcal | Carbohydrates: 9g | Protein: 15g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 245mg | Sodium: 686mg | Potassium: 356mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2360IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg
5 from 1 vote (1 rating without comment)

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