Rich and creamy lobster ravioli sauce made with fresh lemon juice and white wine adding brightness to the sauce without overpowering the flavor the lobster! You only need a few simple ingredients and 20 minutes to create this impressive dinner at home.
This lobster ravioli sauce is incredibly simple and easy to make, but still bursting with so much fresh flavor. It pairs perfectly with lobster ravioli adding zesty lemon flavor and sweet nuttiness from parmesan cheese!
I love to buy lobster ravioli from the refrigerator section at the grocery store, but you can certainly make your own as well. I love using store-bought ravioli because the meal comes together in just 20 minutes, but still looks fancy! Don't forget to garnish with fresh parsley, lemon zest, more parmesan cheese and black pepper!
Sere with crusty bread to soak up the extra sauce and a glass of white wine!
Why you'll love this recipe
- Pairs perfectly with lobster ravioli. Fresh lemon juice and white wine adds a brightness to the cream sauce that compliments the lobster ravioli without overpowering the flavor of the lobster.
- Easy to make. This sauce comes together in just 15 minutes while the lobster ravioli cooks.
- Simple but elegant dinner. You only need minimal ingredients to create an elegant lobster ravioli dinner. Serve with a glass of white wine.
- Yellow onion
- White wine
- Heavy whipping cream
- Ground thyme
- Ground nutmeg
- Lemon juice
- Parmesan cheese
- White wine: I like to drink Sauvignon Blanc, so that's also what I use to make the sauce, but any dry white wine will work!
- White wine substitute: If desired, you can swap the white wine for chicken broth.
- Parmesan cheese: Freshly grated cheese tastes better and melts best! If possible, avoid buying pre-shredded parmesan cheese.
- Lobster ravioli: Use your favorite lobster ravioli brand or make homemade lobster ravioli! I prefer to buy pre-made lobster ravioli.
How to Make Lobster Ravioli Sauce
Lobster ravioli sauce is incredibly simple to make and bursting with fresh lemon flavor! Let's talk about how to make it! Scroll down to the recipe card for the full recipe.
- Start with aromatics. Melt butter in a skillet with diced onion. Cook until the onion is softened then add garlic. This creates a strong flavor base for the sauce!
- Deglaze the skillet. I like to use wine to deglaze the skillet, while adding additional flavor.
- Make it creamy. Add heavy cream and simmer until the sauce thickens slightly.
- Season the sauce. Season with salt, pepper, nutmeg and thyme, then mix in lemon juice and freshly grated parmesan cheese, which will also help to thicken the sauce!
- Enjoy! Serve the sauce over freshly cooked lobster ravioli and garnish with lemon zest, fresh parsley, parmesan cheese and black pepper.
Frequently Asked Questions
Where can I buy prepared lobster ravioli?
I've found prepared lobster ravioli at a few of my local grocery stores. It's in the refrigerator aisle next to all the other ravioli. Here's where I've seen it:
Should frozen ravioli be thawed before cooking?
You do not need to thaw frozen ravioli before cooking. To cook frozen ravioli, bring a pot of water to a boil and add the frozen ravioli. Boil for 3-4 minutes. As the ravioli cooks, the frozen ravioli will separate.
What sauce goes well with lobster?
I love this creamy lemon sauce for lobster ravioli! It's a buttery parmesan cream sauce with a hint of real lemon that pairs perfectly with lobster.
Is lobster ravioli better with white or red sauce?
The light flavor of the white sauce pairs well with lobster ravioli without overpowering the flavor of the lobster.
What should I serve with lobster ravioli?
I like to serve lobster ravioli with a simple side salad or steamed vegetables and crusty bread to soak up the extra sauce! Here are two bread recipes you'll love:
Tips & Variations
- Reserve pasta water. Before straining the ravioli, reserve ½-1 cup of pasta water. If needed, use the pasta water to thin the cream sauce if it becomes too thick.
- Grate your own parmesan cheese. Freshly grated parmesan cheese tastes better and melts best versus buying pre-shredded parmesan cheese.
- Use your favorite ravioli! This lemon cream sauce is great with more than just lobster ravioli. I also love to serve this sauce with crab ravioli, cheese ravioli and spinach ravioli. Lots of options!
Storage & Reheating
Once cooked, lobster ravioli and the sauce should be consumed within 3-4 days.
I do not recommend freezing lobster ravioli sauce. But when it comes to ravioli, you can freeze uncooked lobster ravioli for up to 3 months.
Stovetop: Reheat the ravioli and sauce together over medium-low heat for about 5-10 minutes, or until heated through. If needed, thin out the sauce with chicken broth or heavy cream.
Microwave: Reheat the ravioli and sauce together in the microwave for 1-2 minutes, or until heated through. If needed, thin out the sauce with chicken broth or heavy cream.
More recipes you'll love
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Lobster Ravioli with Lemon Cream Sauce
- 9-12 ounces store-bought lobster ravioli (or homemade)
- 2 tablespoons butter
- ¼ yellow onion, finely diced
- 3 garlic cloves, minced
- ½ cup white wine
- 1 cup heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground thyme
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ¼ cup freshly grated parmesan cheese
- chopped fresh parsley, lemon zest, grated parmesan cheese and black pepper
- Bring a large pot of water to a boil to cook the lobster ravioli according to package directions. Once the water is boiling, add ½ tablespoon of salt and the ravioli. Once the ravioli is finished cooking, reserve ½ cup of pasta water. Meanwhile, make the lemon cream sauce.
- Heat the butter in a skillet over medium heat until melted. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook another minute.
- Add in the white wine and simmer until reduced by about half, about 1-2 minutes. Add the heavy cream, salt, pepper, nutmeg, and thyme. Simmer about 2-3 minutes until slightly thickened.
- Mix in the lemon juice, then the parmesan cheese and stir until melted. If needed, thin out the sauce with a little pasta water.
- Serve the lemon cream sauce over the ravioli and garnish with fresh parsley, lemon zest and cracked black pepper.