For the best garlic butter cream sauce to serve with lobster ravioli, try this easy recipe. This brown butter cream sauce is so rich, fancy, & decadent. After all lobster and butter are just meant for one another, so naturally this is a dream come true. This quick pan sauce comes together in minutes & rivals any fancy gourmet Italian restaurant.
This homemade sauce cooks up quickly and as the shallots and garlic infuse flavor into the browned butter, the kitchen smells amazing. The nutty brown butter then gets some heavy cream and a touch of magic, brandy. Once it comes together it turns into a beautiful light pink creamy sauce perfect for lobster ravioli. Plan to make my homemade ciabatta bread to sop up all this divine lobster ravioli sauce.
Lobster ravioli is typically a fresh pasta either made homemade or store-bought. Lobster ravioli is perishable so I suggest using it within a few days of bringing it home. Which is fine because it is hard to wait to eat the rich pasta with this luscious cream sauce. It goes well with my broccolini with lemon & parmesan and a glass of your favorite white wine for a wonderful home-cooked Italian meal.
- What Sauce Goes with Lobster Ravioli?
- Ingredients for Lobster Ravioli Sauce
- Which Lobster Ravioli to Use?
- How to Make Garlic Butter Sauce for Lobster Ravioli
- How to Store and Reheat Lobster Ravioli
- What to Serve with Lobster Ravioli
- More Italian Pasta Recipes
- Garlic Butter Cream Sauce for Lobster Ravioli
What Sauce Goes with Lobster Ravioli?
Wondering why this is the perfect sauce to serve with lobster ravioli? Well, it is simple and it complements the rich flavor of the delicate shellfish filling. I wanted something creamy but didn't want pesto or tomato sauce. I tried browned butter sauces, garlic lemon sauces, and cream sauces. I liked them all but wanted more. So I created the perfect combination of all three.
But if lobster is not your thing, go for it anyway. Try it with mushroom truffle, butternut squash, pumpkin, or crab ravioli. This garlic butter sauce pairs well with any pasta. It is delicious on tortellini, linguini, penne, or spaghetti. Throw in some cooked chicken or shrimp too!
Ingredients for Lobster Ravioli Sauce
This browned butter and creamy lobster ravioli sauce recipe calls for only a few ingredients. To make the best sauce use good quality ingredients that are full-fat, do not use low-fat dairy when making this pasta sauce. Salted butter, heavy whipping cream, and freshly shaved parmesan create the creaminess that makes this lobster ravioli sauce so comforting.
A few spices and aromatics like shallots and garlic bring in a sharp bite to cut the richness of the cream sauce. For a decadent touch, the brandy is the final touch that sets this sauce over the top.
- Salted Butter - the base for the sauce.
- Heavy Cream - to thicken & make this creamy.
- Shallots - the mellow sweet onion-like flavor pairs beautifully with garlic.
- Garlic - the classic Italian ingredient for a kick of pungent flavor.
- Brandy - my secret ingredient that elevates this to 5-star restaurant flavor. (alcohol-free substitution is shared below)
- Lobster Ravioli - rich seafood stuffed pasta, try your favorite store brand or get it fresh at an Italian market or pasta shop. Try Trader Joe's, Rana, or Three Bridges.
- Salt & Pepper - season to taste.
- Shaved Parmesan - the perfect sharp Italian cheese topping.
- Fresh Parsley - optional topping.
See the recipe card for amounts & full instructions.
Which Lobster Ravioli to Use?
This sauce recipe goes well with any brand of store-bought lobster ravioli. So whatever your favorite is, this recipe for a cream sauce pairs perfectly. It is a good sauce for all the common brands of lobster ravioli like Costco, Trader Joe's, Rana, and more.
If you love seafood ravioli from restaurants like Carrabba's, Olive Garden, or Red Lobster, this sauce recipe is so much better. This creamy garlic sauce is good with shrimp, crab, and butternut squash ravioli. So basically it is amazing on just about any sort of pasta.
How to Make Garlic Butter Sauce for Lobster Ravioli
This recipe only takes a few minutes to make. By the time the fresh pasta is done cooking, the sauce has come together. This is a quick and easy meal that is great for a weeknight. However, lobster ravioli with this gourmet recipe is fancy enough to enjoy for a special meal, with guests, or for a date night at home.
Here are the easy steps for making lobster ravioli & a garlic butter cream pan sauce:
- Boil the Lobster Ravioli
- Saute the Garlic & Shallots
- Finish the Sauce
- Combine the Ravioli & Sauce
1 - Boil the Store-Bought Lobster Ravioli
Bring a large pot of water to a rolling boil and add a large pinch of salt. Cook the ravioli to al dente according to the directions on the package. Make sure not to overcook the ravioli so it doesn't fall apart and the filling starts to come out. Drain the pasta, reserving about ¼ cup of the cooking water.
** WHILE THIS IS COOKING START THE SAUCE SINCE IT DOESN'T TAKE LONG TO MAKE IT **
2 - Saute the Garlic & Shallots
Grab a skillet that will be large enough to make the sauce and hold all the cooked ravioli, start warming it up on medium heat. Add the butter and stir to melt. Be sure to not leave it unattended so that it doesn't burn. Once it is melted, lower the temperature to medium-low. You will want to brown the butter but not too dark.
Once the butter is foaming and golden brown in color, turn the heat down to low. You do not want it a dark brown color as it will continue to cook when adding the other ingredients. Next, add the garlic and shallots to the butter sauce. Cook for 1 minute and stir constantly. You want them to soften and infuse flavor into the butter.
3 - Finish the Sauce
Depending on if you want to use brandy or lemon juice, it will be a different time when you add it to the cream sauce. When using brandy, add it before the cream.
However, when using lemon juice, add it after the cream. The lemon juice should be the last ingredient for the sauce just before you add the lobster ravioli. This is so the cream and lemon juice do not curdle which can happen sometimes.
For Brandy Cream Sauce
Once the garlic and shallots have just started to brown, it is time to add the brandy. Add it to the pan. Cook for 1 minute to allow the alcohol to cook a bit off. The last step will be to add the cream and season with salt & pepper to taste. The beautiful pink color of this sauce will come together.
For Lemon Butter Sauce
If you want a lemon cream sauce for lobster ravioli, simply omit the brandy and replace it with fresh lemon juice. When using lemon juice, you will want to add the heavy cream to the sauce right after the garlic and shallots are ready. Next, stir in the heavy cream and combine. The last step will be to turn the heat of the pan off add the lemon juice and stir.
4 - Combine the Ravioli & Sauce
Once the lobster ravioli is done, the best way to sauce it is to add it to the sauce that is now ready in the skillet. So that the ravioli does not fall apart or break open, I like to add 1-2 ravioli at a time either with my hand or gently with tongs.
To begin, add the cooked lobster ravioli in a single layer over the browned butter cream sauce. Spoon in the reserved pasta water. This will help thicken the sauce and make it a bit sticky to adhere to the portions of ravioli. Finally, gently stir the sauce over the pasta to coat.
Plate in a pasta bowl and top with shaved parmesan and fresh parsley. Enjoy immediately while the sauce is warm.
How to Store and Reheat Lobster Ravioli
It is best to eat this lobster ravioli and cream sauce immediately. However, if you do make a large batch and have leftovers, you can store them for up to 3 days in the refrigerator. Place the leftover lobster ravioli that has been sauced in an air-tight container. If you have not combined it all, you can store each separately in air-tight containers.
To reheat, microwave on low and add a touch more cream to bring the sauce back to a creamy texture; otherwise, the cream does separate and it is more of a butter sauce.
What to Serve with Lobster Ravioli
For the best side dishes to make and serve with this lobster ravioli recipe, try some of these ideas. These go well with the rich seafood ravioli and the cream sauce to make a complete meal at home. Do not forget a good Italian dessert too!
More Italian Pasta Recipes
For more ideas like this, try these other quick & easy pasta recipes:
This sauce is rich and butter which is the ideal way to serve lobster ravioli. The butter lobster is rich as well which pairs well with a buttery wine like Chardonnay.
There are a lot of great make-ahead pasta dishes, such as lasagna and pasta al forno. However, anything with a cream sauce is always best made fresh. I do not advise making this recipe ahead of time.
This pasta is wonderful with any seafood pasta dish. It would be great with linguine and shrimp for example. I have also enjoyed it with vegetarian stuffed kinds of pasta such as butternut ravioli and truffle tortellini. Amazing!
This gourmet recipe is wonderful for a special occasion. If you want to make this lobster ravioli sauce for a birthday, dinner party, or crowd, you can double it or even triple it. Multiply the ingredients as best you can estimate. The technique, timing, and steps stay the same. It is so easy to make a big batch of this sauce.
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Garlic Butter Cream Sauce for Lobster Ravioli
- 1 package lobster ravioli 8-10 oz package
- 3 Tablespoon salted butter
- 1 clove garlic minced
- 1 small shallot minced (about 2 Tablespoons)
- ¾ cup heavy cream
- 1 Tablespoon brandy
- salt & pepper to taste
- 2 Tablespoons reserved pasta water
- ¼ cup shaved parmesan
- fresh parsley optional topping
- lemon juice optional to replace brandy if you do not use alcohol
- Prepare garlic and shallot by mincing, set aside.
- Bring a large pot of water to a rolling boil and add a large pinch of salt. Cook the ravioli to al dente according to the directions on the package. Drain the pasta, reserving about ¼ cup of the cooking water.You can start making the sauce at this time since it only takes about 10 minutes to make it.
- Heat butter in a large skillet over medium heat, stirring. Once it is melted, lower the temperature to medium-low. Continue to stir and cook for 1 minute.Once the butter is foaming and golden brown in color, turn the heat down to low. You do not want it a dark brown color as it will continue to cook along with the other ingredients.
- Next, add the garlic and shallots. Cook for 1-minute stirring. You want them to soften and infuse flavor into the butter, not turn brown.
- If using brandy, add it now. Cook for 1 minute to allow the alcohol to cook a bit off. (DO NOT add lemon juice at this point if you are using that instead of brandy)
- Add the cream and season with salt & pepper to taste.
- OPTIONAL - If using lemon juice instead of brandy, turn the heat of the pan off and add that now. Stir to combine.
- Add the pasta water 1 TB at a time, stirring consistently. Cook until the sauce is creamy & evenly combined. Add the ravioli and gently toss to coat. I like to use tongs at this point.
- Serve with plenty of freshly shaved parmesan & parsley. Enjoy!
|Amount per serving
|% Daily Value*
|Total Fat 37g
|Saturated Fat 23.3g
|Total Carbohydrate 3.5g
|Dietary Fiber 0g
|Total Sugars 0.1g
|Vitamin D 35mcg
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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