Lobster ravioli is a delectable dish that offers a unique and sophisticated twist on an old traditional favorite. To make this dish come alive, you’ll want to focus on making a high-quality and delicious-tasting lobster ravioli sauce. Sound intimidating? Don’t worry! In this post, we’ve got all the information you need to make a delightful lobster ravioli sauce while also offering you a variety of options for sauces that go on lobster ravioli to suit your taste buds. If that sounds interesting to you, stay tuned!
Table of Contents
- What Sauce Goes on Top of Lobster Ravioli?
- What Sauce Goes With Lobster Ravioli?
- Sauce for Lobster Ravioli: Honorable Mentions
- How to Make Lobster Ravioli Sauce
- Need a Good Lobster Ravioli Sauce? We’ve Got You Covered!
- FAQs On Lobster Ravioli Sauce
What Sauce Goes on Top of Lobster Ravioli?
There are a variety of sauces you can put on top of lobster ravioli.
These include:
- Pink Sauce
- Alfredo Sauce
- Red Sauce
- Butter Sauce (or Brown Butter Sauce)
- Cream Sauce
- Garlic and Olive Oil Sauce
What Sauce Goes With Lobster Ravioli?
Let’s explore more in detail what type of sauce goes with lobster ravioli.
Pink Sauce
Never heard of pink sauce? We can help with that!
A “pink” sauce is typically one that is blended with a tomato-based liquid of some sort and cream. Some basic recipes may call for odd combinations like ketchup (most accessible tomato-based liquid) and mayonnaise (though not technically a cream). However, more refined dishes will call for tomato paste, tomato sauce, or just plain tomatoes and heavy cream. The result is a satisfyingly pink hue with a gorgeously rich flavor that will keep you coming back for more!
In summary, a pink sauce for lobster ravioli is simply a tomato-based liquid combined with cream to achieve a pink hue and a rich taste. Pink sauce pairs perfectly on ravioli and is the perfect solution when you’re split between wanting a cream sauce or a red sauce because it’s the perfect blend of both!
Alfredo
You’ve likely heard of alfredo sauce, and yes, it goes great on lobster pasta!
Any white sauce can really set lobster pasta off. Alfredo sauce contains all of the right ingredients to add a creamy, rich, and buttery taste. This pairs smoothly with already buttery-tasting lobster for an out-of-this-world flavor combination you won’t soon forget!
In case you’ve never heard of alfredo sauce or aren’t sure what the sauce is made of, a traditional alfredo typically contains butter, parmesan, garlic, and heavy cream. It often can contain several herbs. Alfredo can top any pasta or meat, and it is most commonly served over fettuccine noodles with chicken. Still, alfredo sauce is a smart addition to lobster ravioli–just try it and see!
Red Sauce
A “red” sauce, in this case, refers to a tomato-based sauce that can take on a variety of personalities, depending on what tomato products you use and how you spice it. A red sauce can absolutely be used on ravioli for lobster just as much as it is used for ravioli that contains beef.
These sauces are typically made up of a blend of one or more tomato-based products such as tomato puree, tomato sauce, diced tomatoes, crushed tomatoes, or tomato paste.
Each recipe is different for how to make a red sauce. Moreover, many red sauces are spiced with garlic, herbs, and other additions such as sugar (to cut acidity) and Worcestershire sauce (to deepen flavor) for a mouth-wateringly unique sauce to top your lobster ravioli.
It is a delicious addition that can take on many flavors depending on the ingredients and herbs added to the sauce. Feel free to get creative and play around with red sauce recipes!
Butter Sauce
A “butter” sauce (like the Red Lobster butter sauce or Cajun butter sauces) is just what it sounds like. It is a sauce made predominantly of butter that is gently seasoned with additional ingredients to make it flavorful.
A butter sauce goes great on lobster ravioli because it highlights the lobster’s already buttery flavor. The added bonus to going this route is that the sauce is incredibly easy.
The nice thing about butter sauce is that it is easy to make without going too skimpy on flavor. Because butter already adds loads of richness in terms of taste, you need not be put off by the ease of the recipe. When you combine butter with light seasonings such as herbs, lemon juice, garlic cloves, and freshly shaved parmesan, you’re setting yourself up for dynamite flavor with minimal effort…and who doesn’t love that?
To create a butter sauce, you’ll simply make and cook your lobster ravioli as directed before melting a bit of butter and adding flavoring as put forth by your recipe that’ll make the sauce come together. By pairing additional butter with already naturally butter-flavored lobster, you can expect the butler in the sauce to enhance the richness of the lobster, making for a velvety, rich, and deeply satisfying pasta meal.
Remember that although this “sauce” may seem light, the truth is that butter adds calories as it also adds flavor. Therefore, though this sauce is light in terms of consistency and taste, it isn’t light in terms of calories. So those that are watching their waistline may wish to consume this delicious recipe only on occasion as a special treat.
Simply follow the recipe for making your butter sauce and you’ll have a rich and flavorful coating for your lobster ravioli whipped up in minutes–perfect for when you’re short on time!
Cream Sauce
A “cream” sauce is one that predominantly consists of cream with added flavorings to enhance the taste. These sauces are generally white or off-white. They encompass a variety of favorite sauce blends, including “alfredo”, which is a type of cream sauce we’ve already discussed above.
Cream sauces can be enhanced with onion, shallot, garlic, parmesan, butter, and even a bit of wine or brandy, for a flavor that feels fancy and formal right in the comfort of your own home!
Garlic and Olive Oil Sauce
After reviewing so many delectable sauces, you may have noticed that quite a few of them contain ingredients that are rather rich and that won’t do any favors for your waistline. While it’s true that it is typically these types of sauces that taste best, we understand that eating this way isn’t always feasible, especially for the health-conscious.
With that in mind, you may wish to consider trying a heart-healthy olive oil-based sauce. This sauce can be delicately flavored with a bit of garlic, red pepper, and lemon to lightly flavor your lobster ravioli without adding too many calories.
Another perk to using this type of sauce is that it causes the taste of your lobster meat to shine through due to the muted richness and flavor of the sauce, making this a great recipe to highlight high-quality, savory, and naturally buttery lobster meat without all the added fat and fuss. Sweet!
Sauce for Lobster Ravioli: Honorable Mentions
Lobster Ravioli Sauce Without Cream
The best lobster ravioli sauces that don’t involve using cream are red sauces and olive oil sauces.
Rana Lobster Ravioli Sauce
Low on time? In addition to the butter sauce method, you may also try opening a jar of Rana sauce to top your next lobster ravioli. These sauces are known for their incredible taste and accessibility through stores like Wal-Mart and many other grocery stores.
Founded by Giovanni Rana, these sauces are the perfect pick when you want something that’s fast, easy, and equally delicious.
Light Sauce For Lobster Ravioli
The lightest sauce for lobster ravioli would have to be the olive oil and garlic sauce we’ve mentioned before in this post. The oil combined with a douse of lemon juice and a bit of garlic really pairs nicely with the lobster to make for a light but equally delicious sauce for your lobster ravioli.
How to Make Lobster Ravioli Sauce
Now that you know what sauces make the best lobster ravioli sauce, we thought we’d leave you with a dynamite recipe created by one of our favorite internet chefs, Laura Vitale, for the next time you want to treat yourself to a delicious lobster ravioli at home.
Listed below are the ingredients and directions you’ll need to get started!
Ingredients
Filling
- 1 lb Lobster Meat, finely chopped
- 1 15oz container of Whole Milk Ricotta
- ½ cup of Parmigiano Reggiano
- 1 Tbsp Olive Oil
- 1 Shallot, minced
- 4 Cloves Garlic
- ¼ cup White Wine
- 2 Tbsp of Fresh Chopped Mixed Basil and Parsley
- About 1 lb of Fresh Pasta Dough
- Eggwash, i.e. one egg beaten with a touch of milk or water
Sauce
- 1 28oz Can of Cherry Tomatoes
- 5oz of Mixed Mushrooms, sliced
- 1 Shallot, minced
- ⅓ cup of White Wine
- ¼ cup of Heavy Cream
- 1 Tbsp of Butter
- 1 Tbsp of Olive Oil
- 4 Cloves of Garlic, chopped
- Pinch of Hot Pepper Flakes
- 3 Tbsp of Mixed Chopped Basil and Parsley
- Salt and Pepper, to taste
Directions
For the Filling
- Heat a skillet over medium heat. Add butter and oil. Once the butter is melted, add shallot, garlic, and herbs and cook until shallots become translucent.
- Carefully, add your wine and allow it to simmer for 30 seconds. Then, add your lobster meat to the mixture while seasoning it with salt and pepper. Allow to cook together for one minute before turning off the heat and allowing the lobster mixture to cool.
- Once the lobster mixture has completely cooled, combine it with your ricotta and Parmigiano in a separate bowl and mix. Cover with plastic and chill this mixture for about 30 minutes.
- To fill your ravioli, you’ll lay your pasta fresh pasta dough sheets flat on your working surface and add a dollop of the chilled lobster mixture onto your dough. Use your egg wash to brush in between the lobster mixture and on the edges of the pasta dough. Fold over half of the pasta sheet over the filling and push out air bubbles as you go. Cut your ravioli using a cookie cutter or specialized ravioli cutter if you have one.
- Place your stuffed ravioli on a baking sheet with parchment paper and sprinkle them with semolina before placing them back in the fridge to chill as you make the sauce.
For the Sauce/Assembly
- Grab a skillet with high sides. Pour in your oil and allow it to get hot over medium heat.
- Add your shallots, mushrooms, herbs, garlic, and hot pepper flakes and allow them to cook for about 7 minutes or until the mixture becomes light golden brown.
- Use salt and pepper to lightly season your mushroom filling before adding the wine and allowing it to cook for 30 seconds.
- Add cherry tomatoes to your mixture and ¼ cup of water before reducing the heat to medium and partially covering with a lid to simmer for about 20 minutes.
- About 5 minutes before the sauce is done, remove the lid.
- Add the cream to the sauce, season the sauce with salt and pepper to taste, and allow it to simmer for a couple of minutes while you cook the ravioli.
- Add a quarter cup of heavy cream to the sauce and season with salt and pepper. Allow it to simmer for a couple of minutes as you quickly cook the ravioli.
- When you are ready to cook the ravioli, retrieve them from the fridge and add them to a pot of hot and salted boiling water. Cook them for only a few minutes or until they float before removing them and draining them well.
- Combine your cooked ravioli to your heated sauce mixture before adding additional Parmigiano and serving immediately.
Need a Good Lobster Ravioli Sauce? We’ve Got You Covered!
Lobster ravioli sauce can take on several flavor combinations and consistencies, and we recommend that you try each one to see which best suits your taste. We’re confident that you won’t be disappointed with our given recommendations–whip one up this weekend and see for yourself!
Until next time…Cheers!
FAQs On Lobster Ravioli Sauce
What Sauce Goes Well With Lobster?
Cream sauces, butter sauces, tomato-based sauces, and garlic sauces are some of the few you can use with your lobster.
Is Alfredo Sauce Good on Lobster Ravioli?
Alfredo sauce isn’t only “good” on lobster ravioli; it’s outstanding! The parmesan, butter, and cream envelop the ravioli in an indescribable richness that will keep you craving it again and again!
How to Make Lobster Ravioli Sauce
Here's a recipe for the next time you want to treat yourself to a delicious lobster ravioli at home.
Type: main
Recipe Ingredients:
- 1 lb Lobster meat, finely chopped
- 1 15oz container of whole milk Ricotta
- ½ cup of Parmigiano Reggiano
- 1 Tbsp Olive Oil
- 1 Shallot, minced
- 4 Cloves Garlic
- ¼ cup White Wine
- 2 Tbsp of Fresh Chopped Mixed Basil and Parsley
- About 1 lb of Fresh Pasta Dough
- Eggwash (one egg beaten with a touch of milk or water)
- 1 28oz Can of Cherry Tomatoes
- 5oz of Mixed Mushrooms, sliced
- 1 Shallot, minced
- ⅓ cup of White Wine
- ¼ cup of Heavy Cream
- 1 Tbsp of Butter
- 1 Tbsp of Olive Oil
- 4 Cloves of Garlic, chopped
- Pinch of Hot Pepper Flakes
- 3 Tbsp of Mixed Chopped Basil and Parsley
- Salt and Pepper, to taste
Recipe Instructions:
For the Filling:
Heat a skillet over medium heat. Add butter and oil. Once the butter is melted, add shallot, garlic, and herbs and cook until shallots become translucent.
Carefully, add your wine and allow it to simmer for 30 seconds. Then, add your lobster meat to the mixture while seasoning it with salt and pepper. Allow to cook together for one minute before turning off the heat and allowing the lobster mixture to cool.
Once the lobster mixture has completely cooled, combine it with your ricotta and Parmigiano in a separate bowl and mix. Cover with plastic and chill this mixture for about 30 minutes.
To fill your ravioli, you’ll lay your pasta fresh pasta dough sheets flat on your working surface and add a dollop of the chilled lobster mixture onto your dough. Use your egg wash to brush in between the lobster mixture and on the edges of the pasta dough. Fold over half of the pasta sheet over the filling and push out air bubbles as you go. Cut your ravioli using a cookie cutter or specialized ravioli cutter if you have one.
For the Sauce/Assembly:
Add your shallots, mushrooms, herbs, garlic, and hot pepper flakes and allow them to cook for about 7 minutes or until the mixture becomes light golden brown.
Use salt and pepper to lightly season your mushroom filling before adding the wine and allowing it to cook for 30 seconds.
Add cherry tomatoes to your mixture and ¼ cup of water before reducing the heat to medium and partially covering with a lid to simmer for about 20 minutes.
Add the cream to the sauce, season the sauce with salt and pepper to taste, and allow it to simmer for a couple of minutes while you cook the ravioli.
Add a quarter cup of heavy cream to the sauce and season with salt and pepper. Allow it to simmer for a couple of minutes as you quickly cook the ravioli.
