This is the best lobster ravioli sauce recipe. It’s rich, decadent and loaded with bright tomato sauce, heavy cream, garlic, shallots and fresh herbs that compliment the lobster flavor. Creamy sauce for lobster ravioli takes 30 minutes to make.

This recipe uses store-bought lobster ravioli vs. homemade ravioli as I wanted to provide a quick weekday dinner idea vs. a labor intense one. Any brand of store-bought ravioli works. With that said, I usually use Trader Joe’s Lobster Ravioli, Rana Lobster Ravioli or Costco.

Plate of store-bought lobster ravioli.

Lobster Ravioli Sauce

If you’re looking for a lobster ravioli butter sauce vs. a tomato-based sauce like Sugo, here are other options to checkout: Brown Butter Sauce used on Butternut Squash Ravioli, creamy Mushroom Sauce used on Mushroom Ravioli and Lemon Garlic Butter Sauce used on Squid Ink Pasta.

I personally switch between these ravioli recipes and ravioli sauces based on my mood and the ingredients I currently have in my pantry.

This sauce for lobster ravioli is best enjoyed immediately after making for the best texture. Lobster ravioli cream sauce does thicken as it sits, so keep some reserved pasta water handy to thin, if needed.

Enjoy a good vodka pasta sauce? To make a pink sauce for lobster ravioli, add up to 1/2 cup of vodka.

Ingredients to make seafood pasta.


Here are the main simple ingredients needed to make creamy lobster ravioli sauce. 

  • Lobster Ravioli – If you prefer to make homemade lobster ravioli, this one from Preppy Kitchen is a great one.
  • Crushed Tomatoes (or Tomato Sauce) 
  • Heavy Cream – Don’t replace with half and half or milk as the sauce can curdle. 
  • Parmesan Cheese – Use freshly grated Parmesan cheese. 
  • Fresh Herbs – I used basil, but tarragon and sage work well.
  • Shallot – Lends sweetness to the dish.

For even more richness, consider adding a dash of Truffled Salt at the end. It’s perfect on Italian Recipes and Seafood Recipes.

Lobster Ravioli Sauce in a white bowl with spoon.

How to Make The Sauce For Lobster Ravioli

Lobster ravioli with sauce is surprisingly easy to make, considering the final flavor. Here’s a brief overview of the key steps. The full list of instructions are in the recipe card below:

1. Sauté The Aromatics – Melt the olive oil and butter and sauté the shallots and garlic.

Side by side photo showing the cooking of onions and garlic in a silver skillet.

2. Reduce The Tomato Base – Add the crushed tomatoes and simmer for 15 minutes to concentrate the flavors.

3. Add The Rest of The Ingredients – Slowly stir in the heavy cream, parmesan cheese and basil and simmer to thicken.

Side by side photos showing tomato sauce and cream in a silver skillet.

4. Cook The Pasta – Boil the filled raviolis in salted water for 3-4 minutes, until al dente. Remove with a slotted spoon and add to the sauce.

5. Finishing Touches – Season with sea salt and black pepper and serve immediately for best texture.

Side by side photos showing uncooked ravioli vs cooked and sauced ravioli.


Here are a few ideas to elevate this already classy lobster ravioli sauce:

Added Texture – Enhance the lobster ravioli recipe with Pangrattato, crispy prosciutto, or spinach.

Lobster Meat- For a high-end lobster sauce, incorporate a cup of diced baked lobster tails.

Make It Spicy – Throw in some red pepper flakes to make it a creamy version of Lobster Fra Diavolo.

Lobster Ravioli with Vodka Sauce – Make it a lobster ravioli pink sauce by adding in up to 1/2 cup of vodka. Add it after the aromatics have been sautéed and before the tomato sauce gets added. 

Fork holding up a single ravioli coated with sauce.

Expert Tips

After several rounds of testing this seafood ravioli recipe, I have a few tips for you to keep in mind when cooking. 

  • Add a generous amount of salt to the boiling water.
  • Avoid overcooking the ravioli to prevent tearing and loss of filling.
  • When using heavy cream in the sauce, stir frequently to prevent scorching.
  • Adjust the consistency with pasta water or additional cream, as needed.
  • Store leftover cooked ravioli in the refrigerator for 3-5 days.

Drink Pairings

A delicious glass of wine is the perfect complement to seafood pasta- especially if it’s a special occasion or date night. Here are my favorite wine pairings for lobster ravioli sauce. 

  • Chardonnay – Ideal for those who savor its creamy buttery finish, Chardonnay beautifully complements lobster.
  • Pinot Grigio – Its sharp and refreshing taste effectively balances the lobster’s richness.
  • Champagne or Prosecco – The combination of lobster and sparkling wine, with its effervescent quality, is absolute perfection.
  • Sauvignon Blanc – Known for its vibrant acidity, it nicely offsetting the creaminess of the dish.
  • Viognier – This fragrant white wine amplifies the seafood’s natural flavors.
  • Pinot Noir – For red wine enthusiasts, a lighter Pinot Noir is recommended to harmonize with the lobster’s subtle taste.
Pasta with a tomato sauce in a white bowl.

Frequently Asked Questions

How Long Does It Take To Cook Lobster Ravioli? 

Most pre-made brands require a 3 – 4 minute cook time. Make sure to check the back of the box to confirm. If using frozen ravioli, add 1-2 minutes to the cook time.

What Side Dishes Pair Well?

Here are the best side dishes that compliment the ravioli perfectly: garlic breadRoasted Brussel Sprouts, asparagus, or even a basic arugula salad.

What Else Can I Use This Sauce For?

This easy lobster ravioli sauce recipe can be used in so many other ways – toss it with cooked spaghetti noodles, serve it over salmon or shrimp or use in your favorite pasta dish.

Lobster Ravioli Sauce in a white bowl with spoon.

Lobster Ravioli Sauce

This is the best lobster ravioli sauce recipe. It's rich, decadent and loaded with flavor. This creamy sauce for lobster ravioli is loaded with bright crushed tomatoes, heavy cream, garlic, shallots and fresh herbs that compliment the lobster flavor.
5 from 38 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 567kcal
Author: Darcey Olson
Cost: $11


  • 1 pinch kosher salt
  • 9-13 oz store-bought lobster ravioli ((*Note 1))
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp minced shallot
  • 15 oz crushed tomatoes (or tomato sauce)
  • ¼ cup freshly grated parmesan cheese
  • ½ cup heavy cream
  • 2 tbsp chopped fresh basil ((*Note 2))
  • salt, to taste
  • black pepper, to taste


  • Fill a large stock pot with approx. 4-5" of water. Add a pinch of kosher salt and bring to a gentle boil.
    1 pinch kosher salt
  • Pre-heat a skillet over medium heat. Add the butter and oil. Once the butter is melted add the shallots and cook for 4-5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
    1 tbsp unsalted butter, 1 tbsp olive oil, 2 garlic cloves, minced, 2 tbsp minced shallot
  • Turn the heat down to low and stir in the tomatoes. Cook for 15 minutes.
    15 oz crushed tomatoes (or tomato sauce)
  • Add the heavy cream, parmesan cheese, and basil and cook for 10 minutes to reduce. Taste and add salt and black pepper, as needed.
    ¼ cup freshly grated parmesan cheese, ½ cup heavy cream, salt, to taste, black pepper, to taste, 2 tbsp chopped fresh basil
  • When the sauce is 2-3 minutes out from being done, add the lobster ravioli to the boiling water and cook for 3 minutes (*Note 3). Gently remove the ravioli with a slotted spoon and add to the sauce. Gently toss to coat.
    9-13 oz store-bought lobster ravioli
  • Garnish with extra parmesan cheese and serve.


Note 1- The various brands vary by size. 
Note 2 – You can swap in sage or tarragon.
Note 3 – Do not over-boil the pasta as it will rip open and the filling will spill out.
Nutritional information is just a guideline/estimate and is not exact. 


Calories: 567kcal | Carbohydrates: 37g | Protein: 14g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 880mg | Potassium: 971mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1994IU | Vitamin C: 22mg | Calcium: 289mg | Iron: 5mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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