Lighter Lobster Ravioli Sauce

This homemade Lobster Ravioli Sauce recipe is the perfect special occasion meal! Made without heavy cream, it’s a lightened up version of the traditional pink sauce recipe, so you can enjoy a home cooked meal just like you’d get at your favorite Italian restaurant, without all the extra heavy ingredients. Lobster Ravioli Sauce comes together in minutes & will quickly become one of your new favorite pasta sauce recipes!

This lobster ravioli sauce recipe is the best sauce and one of the simplest pasta sauces you’ll make. I love that it’s also highly customizable depending on your personal tastes. Serve this easy sauce on top of your favorite store-bought ravioli or pasta of your choice along with a crisp glass of pinot grigio or sauvignon blanc.

If you’re a fan of easy pasta sauce recipes, you might also like this Lemon Pepper Parmesan Pasta or this Beet Pasta Sauce.

Why You’ll Love This Lobster Ravioli Sauce Recipe

• It’s healthier. Since we’re not using ingredients like heavy cream, this sauce is a great option if you’re looking to lighten things up at home but still enjoy creamy lobster ravioli sauce. This recipe also uses garlic infused olive oil, so it’s a much easier to digest pasta dish, as raw garlic can be difficult to digest.
• It’s easy. Requiring just a few simple ingredients you likely already have at home, this lobster ravioli sauce recipe comes together in around 15 minutes, so you can have a meal worthy of your favorite Italian restaurants on the table any night of the week!
• It’s impressive. It’s the perfect impressive meal to whip up next date night or special occasion.

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Lobster Ravioli Sauce Ingredients, Tested Substitutions & Modifications

• Ravioli: Since I am gluten free and unfortunately gluten free lobster ravioli doesn’t exist yet in packaged form, I use my favorite fresh store bought ravioli. If you are not gluten free, trader joe’s lobster ravioli is a popular store bought option. Alternatively, you can make homemade ravioli as well.
• Milk: Rather than using heavy cream, we’re making a lighter option and using milk. I prefer using whole milk but this will also work with creamy plant based options like oat milk.
• Tomato Paste: This is a tomato based pink sauce. You can substitute the tomato paste with equal amounts of pumpkin puree for a delicious fall spin.
• Butter: Brown butter sauce made with unsalted butter adds rich flavor to the lobster ravioli sauce.
• Garlic Infused Olive Oil: To make this easier to digest we’re using garlic infused olive oil, which is the perfect substitute for raw garlic in cooking.
• Lobster Meat: I used a mix of lobster tails and lobster claw meat. If you want the absolute best lobster ravioli sauce, adding extra lobster meat will do the trick. Don’t skip this step if you want to make gluten free lobster ravioli, or you’re no longer making a lobster ravioli recipe!
• Parmesan: Use fresh grated high quality, good parmesan cheese in this pasta dish. Alternative you can also use cheeses like grana padano which have a very similar flavor profile.
• Spices: This lobster ravioli cream sauce uses simple ingredients like salt & black pepper, but you can feel free to jazz it up with a little oregano, basil, lemon zest, or my favorite red pepper flakes.
• Fresh Parsley: I always top my pasta dishes with fresh herbs like parsley, which pairs beautifully with lobster.

Lobster Ravioli Sauce Step by Step Instructions

1. Brown the butter. In a saucepan over medium-high heat, melt the butter until lightly browned, about 2-3 minutes, then add in the garlic infused olive oil.
2. Make the sauce. Add the tomato paste to the pan & reduce the heat to simmer, cooking the paste down for about 5 minutes. After 5 minutes, add the milk, lobster meat and spices to the tomato paste, stirring gently to combine, increasing the heat to medium low and cooking for another 10 minutes or until lobster meat reaches an internal temperature of 145F. Remove from the heat and stir in grated parmesan cheese until sauce is creamy.
3. Prepare the ravioli. While the sauce simmers, bring a large pot of salted water to a boil. Once the water is boiling, add the fresh ravioli cooking according to package directions which is usually around 1-2 minutes for fresh pasta. Next, ladle the cooked ravioli into the tomato sauce, tossing gently to coat.
4. Garnish & Serve. Garnish with additional grated parmesan cheese, fresh parsley & serve.

Lobster Ravioli Sauce Frequently Asked Questions

What if I am not gluten free?

If you are not gluten free then you will be able to find lobster ravioli at your favorite grocery store, like whole foods or trader joes. I’ve even seen it available at Target!

What happens if the lobster ravioli sauce is too thick?

If your sauce is a bit too thick, which likely won’t happen, you can simply add a bit of pasta water to the pan 1 tbsp at a time to loosen it up. This is why I recommend ladling the ravioli into the sauce rather than draining it so you’ll have some pasta water reserved if you need it.

How do I store lobster ravioli?

You can store your lobster ravioli in an airtight container up to 2 days in the fridge.

Can I make this sauce ahead of time?

I don’t recommend making homemade lobster ravioli sauce ahead of time, especially if you’re making this meal for a special occasion. Though it does reheat well, it’s definitely better freshly prepared!

How do I reheat lobster ravioli sauce?

I prefer to reheat this sauce on the stovetop rather than in the microwave, but you can do both. If using the stovetop method, add to a pan over medium heat. You may want to add a splash of milk to loosen the sauce up a bit. Heat for 5-8 minutes until warm.

If You Liked This Recipe You Might Also Enjoy:

• Easy Lemon Pepper Parmesan Pasta
• Aperol Spritz
• Limoncello Martini
• Spaghetti Arrabbiata

Did you have a chance to make this recipe? If so, please leave me a 5 star rating below. I always love and appreciate hearing from you!