Lobster Ravioli Sauce: Creamy, Dreamy, and Delicious Choices
Imagining lobster ravioli without a sauce on the plate is like a buggy without a horse, a boat without water, Batman without Robin, a bat without a ball, a car without the keys, a cake without frosting, Thanksgiving without turkey, Guns without Roses, Duran without Duran, Hall without Oates.
You get the idea.
Without a sauce, ravioli is a little bit lonely and a whole lot “not itself.”
Sure, an unadorned lobster ravioli is delicious. It’s great and essential in and of itself. But, let’s be honest, it doesn’t quite get the job done without its partner in crime.
The “real talk” is that sauce is the unsung hero of lobster ravioli.
But we’re here to sing what has been unsung for too long -- to raise our voices against the suffocating status quo, and lift sauces up to their deserved, exalted place.
So, down to brass tacks – what makes a good lobster ravioli sauce?
What variations are there to explore and how do you decide which one to make for dinner tonight?
Well, as usual, we’re full of ideas and we’re itching to share them.
Of course, butter will play a big role here.
Because everyone knows that lobster and butter get along like leaves and trees, like honey and bees, like bending and knees, like favors and “please,” like melting and cheese.
The love affair between butter and lobster is pretty epic, longstanding, and undeniable.
So, yeah, there will be some butter sauces.
But there’s no need to get hung up there. There are other possibilities. And we’re going to dig into some of our favorites.
Sauce for Lobster Ravioli: Your New Sauce Wish List
So, haul in that lobster trap, grab a few claws and heat up that saucepan – because we’re digging into lobster ravioli sauces and things are about to get delicious.
1. Crabmeat Cream Sauce
Lobster ravioli isn’t a braggart. It doesn’t demand attention. It humbly shares the limelight and takes a bow with the rest of the cast.
In this case it’s coated in a creamy crabmeat sauce that cradles it in luxuriousness.
And the ravioli doesn’t mind sharing the plate with a different type of seafood, because it’s acknowledges that crab is pretty stellar too.
Chrisy over at Homemade Hooplah has a recipe that we adore. It’s written up with homemade seafood gnocchi, but we all know that lobster ravioli and this sauce will love each other.
2. Baked Lobster Ravioli Limoncello Cream Sauce
Lobster ravioli loves a little lemon.
Wait, scratch that.
Lobster ravioli really, really, really loves a lot of lemon.
And it enjoys it even more in a cream sauce.
There’s not much better than that.
It’s light bright and creamy while still being big and bold. What more could lobster ravioli want?
We really like Lisa’s recipe at Delicious Table.
3. Homemade Lobster and Shrimp Filled Ravioli with Tomato Cream Sauce
For ravioli sauce like a Nonna would make, we love to pull out the good tomatoes and a hearty amount of milk.
Of course, it doesn’t hurt when the perfect lobster ravioli actually starts with browned butter. Yes, you heard that right.
We found the perfect recipe from Tieghan over at Half Baked Harvest for both the ravioli as well as a sweet and creamy tomato sauce.
4. Vodka Cream Sauce
We don’t just like modest spirits like wine in our lobster ravioli sauces. In fact, sometimes we like to break into the hard stuff.
Yes. We went there.
Sometimes a good amount of vodka is just what tomatoes and herbs are craving.
And it’s even better when half and half and a kiss of balsamic is involved.
That’s why we were so excited to find this recipe from Katya at Little Broken. It’s boozy, sweet, and savory. All of the things that a sauce for lobster ravioli loves.
5. Champagne Beurre Blanc Sauce
We love a buttery and boozy sauce to envelop our lobster ravioli. Especially when it’s also tangy and bright.
We think that a good beurre blanc sauce checks all those boxes.
So, so, decadent!
But also so, so, so simple to prepare.
We also love a creamy and fresh filling that’s paired with our lobster. For instance, what about mascarpone and spinach? Oh, yes.
And we found all of that from Sarah at The Charming Detroiter. Grab the recipe here.
6. Creamy Parmesan Tomato Sauce
As we like to say, a can of fire roasted tomatoes will take you where you need to go.
We say that all the time.
“Hey, do you know how to get to Main Street?”
“A can of fire roasted tomatoes will take you where you need to go.”
(We’re horrible about practical directions, but we do have an uncanny ability to recommend pantry ingredients.)
And we really love a little bit of spice with our lobster ravioli. When it’s combined with parmesan and basil – well – it’s just that much better.
We found a recipe from Jules at A Hint of Wine that brings all the creamy flavor we’re craving.
7. Cacio e Pepe
We know how much lobster loves butter. We’ve all eaten at a restaurant with a bib while the drawn butter slowly rolls down our face.
Those bibs aren’t for show, yo!
But we don’t think enough about how much lobster loves black pepper too. It’s a yin and yang between the sweet and mildly spicy.
So, of course lobster ravioli would love cacio e pepe, the classic Italian pasta sauce. It’s one of the simplest sauces to make, and one of the most satisfying.
We really like Nicole’s version over at Cooking for Keeps. Her ravioli is made with ricotta, but adding a little lobster to the bundles of cheesy goodness would certainly be a fun addition!
8. Saffron Cream Sauce
Lobster loves to get it’s saffron on!
And it really adores it when the vehicle for the saffron is a very rich cream sauce.
That’s what people in the know call a “winning combination.”
It’s like the Three Stooges – of elegance.
Nice, nice, nice.
We found a transcendently delicious recipe from Rhonda at The Kitchen Witch which will make your lobster ravioli shine.
9. Garlic Cream Sauce
Lobster has never met a minced garlic clove it didn’t want to hang out with on a plate.
Let alone several of them.
“Hey, come sit next to me!”
And garlic gleefully obliges.
The flavors play and race around the plate together to form a seamless continuation of sweet and savory notes that make everything come together in a single voice that says, “ah.”
We found a recipe from Emile at Cookies for England that exemplifies the love of lobster and garlic with a hearty measure of cream and cheese too.
10. Red Pepper Cream Sauce
We love a good red pepper sauce that starts fresh, gets a little love in a pan, and then is finished by being blended with all sorts of goodness.
And by “goodness,” you know what we mean.
With a bit of spice.
And then, because sweet lobster nestles up and practically purrs when it’s combined with hearty dairy, let’s finish it with some heavy cream.
Did we mention that all those things love cheese too?
So, we were happy when we found Lyuba’s recipe at Will Cook for Smiles that brings all those things to our favorite ravioli.
11. White Wine Cream Sauce
Earlier, we espoused our love for vodka in sauces.
And we do love a tipple of booze in a tomato sauce.
But, we also love the classics like a white wine sauce.
It’s so luxurious.
And so creamy.
Wait, is there a touch of nutmeg too, and maybe some truffle salt?
*Tilts head to one side*
Go on. We’re paying rapt attention.
We found a white wine cream sauce recipe from Willow at Will Cook for Friends for a lobster tortellini and sauce that made us think, “Wouldn’t that be perfect with lobster ravioli too?”
Answer: Yes. Yes, it would.
12. Pesto Sauce
We’ve discussed how much lobster loves garlic.
Not to mention lemon.
And parmesan cheese.
And fresh herbs.
So, why not go old school and toss your decadent lobster ravioli with some bright green pesto that’s nearly a food group unto itself?
Basil is beautiful and basil is delicious. But you don’t need to limit yourself either.
There are many variations of beautiful and flavorful combinations that can be combined for differing pesto’s that are all derivations on a theme – beyond just basil and pine nuts.
That theme of course, being deliciousness.
Your lobster ravioli will love all of them. Grab a bunch of ideas from Jeanine and Jack at Love and Lemons.
13. Brown Butter Sauce
Butter, oh, butter.
How do we love you? Let us count the ways.
Or, just the king of them all – browned butter.
And oh, wow.
Does browned butter love lobster ravioli or what? This is the lobster ravioli butter sauce to end all butter sauces.
The technique can possibly feel a little daunting, so we scoured (scoured we say!) the internet to find a video that will demystify the process and make it accessible for a quick Wednesday night meal.
Hello, browned butter. Let’s get this midweek meal going.
Check out Adri’s recipe, and grab that stick of yellow deliciousness that’s about to be transformed into browned deliciousness.
Lobster Ravioli Sauce: Variation Nation
So, we’ve been exploring the question of what sauce goes with lobster ravioli by looking at specific sauces.
But there are also general pairing approaches that can lead us to interesting – and occasionally innovative – sauce ideas.
It helps to break things down to their fundamentals and consider the foundations. What is actually in your lobster ravioli filling?
Yes, of course, there’s lobster. But what we’re getting at is, is there ricotta, or mascarpone, or both, or other cheeses? Or an approach using a different binder, for a more lobster-forward flavor?
Or did you use a combination of seafoods like crab or shrimp for your filling?
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What’s in your filling can suggest sauces – or side dishes, for that matter – either by what’s there or what’s not.
If your filling has a lot of creamy, fatty notes, maybe you want a lighter approach to your sauce.
If your filling has strong herb components, maybe you want to mirror those flavors – and expand upon them – in your sauce.
Granular details can be deciding factors when choosing your sauce.
For instance, if you’ve chosen a filling that has lighter cheese such as ricotta or little-to-no cheese at all (hello lobster-forward ravioli!!), then maybe you’re craving a richer, more luscious sauce.
In that case, why not enlist mascarpone in your sauce, for its smooth, creamy, luxurious texture?
Time to Get Corny
Again, thinking purely about flavors can lead to some interesting variations that might be less common.
Lobster can evoke memories and beachside grills and oceanside chowders. And lobster loves corn. A deep and abiding love.
So, what about enlisting corn as the base for your sauce?
If it’s in season, using fresh corn on the cob can really elevate the sauce.
In this case, strip the kernels off the cooked corn with a knife and then follow up by using the dull, back side of the knife to scrape out the sweet corn “cream” at the base of the kernels.
This sweet, creamy goodness will then be the base for your sauce.
Of course, you can make a similar sauce using frozen corn or other processed corn and it will still pair nicely and be delicious.
But if you’ve got the fresh stuff, by all means, indulge and squeeze out the best parts of the season’s bounty while it’s still there to be had.
Surf and Surf: Ditch the Turf and Catch a Wave
Sure, “surf and turf” is a classic and well-loved combination. Perhaps there’s something to explore there with sauces, but our instincts say that the “turf” elements in a sauce will overtake the lobster’s delicate flavors in those gentle ravioli blankets.
So, we suggest ditching the “turf” and catching a wave – the “surf and surf” wave – all the way to some amazing seafood-forward sauce variations.
That white wine sauce, cream sauce, lemon cream sauce, or cracked pepper parmesan sauce is practically begging for some extra seafood to highlight the taste of the ocean.
Try shrimp, scallops, prawns, crab – or some “tiny lobster” (a.k.a. crawfish). Or even some leftover chunks of lobster tail meat.
Any, and all, of these additions with make that sauce come alive and up the indulgent factor exponentially.
Finding the perfect lobster ravioli sauce is all about opening your senses and being willing to play around a little bit in the kitchen.
And hopefully we’ve given you some great jumping off points to find your perfect pairing.