Best Sauce for Lobster Ravioli: Delicious Choices

My twin daughters, Lily and Mia, have become quite the little foodies, just like their grandma and me. One dish they absolutely adore is lobster ravioli. They’d eat it every night if I let them!

But choosing the perfect sauce for lobster ravioli can be a bit puzzling.Should I go with a simple butter sauce, a creamy tomato sauce, or maybe something richer? The beauty of sauce for lobster ravioli is that there’s no single ‘right’ choice. It all comes down to what your taste buds are asking for.

I’m thrilled to share some of my favorite sauces with you, from easy everyday options to more decadent choices. I’ll also sprinkle in some handy tips and tricks to make your lobster ravioli dinner truly special.

Best Sauces for Lobster Ravioli

Classic Brown Butter Sauce

This simple brown butter sauce for lobster ravioli is incredibly easy to make, yet it adds a touch of elegance to your lobster ravioli. The nutty, toasted flavor of the brown butter perfectly complements the sweet lobster filling. To make it, I melt butter in a saucepan over medium heat. I keep a close eye on it, swirling the pan occasionally, until the butter turns a beautiful golden brown and has a nutty aroma. Be careful not to burn it! A sprinkle of fresh sage leaves at the end adds another layer of flavor, making this the perfect sauce for lobster ravioli.

Creamy Tomato Sauce

If you prefer a richer sauce, this creamy tomato sauce is a winner. It’s a step up from a basic marinara, with a smoother, more luxurious texture. I start by sautéing some garlic in olive oil, then I add crushed tomatoes, a splash of cream, and a pinch of red pepper flakes for a little kick. I simmer it until it thickens slightly, creating a velvety sauce for lobster ravioli that clings beautifully to the ravioli.

Lemon Garlic Butter Sauce

For a bright and zesty option, I love this lemon garlic butter sauce. It’s incredibly refreshing and cuts through the richness of the lobster. I melt butter with minced garlic, then add lemon zest and juice. A pinch of red pepper flakes adds a touch of heat. For an extra layer of flavor, I sometimes add a splash of white wine or a handful of chopped fresh parsley, creating a vibrant sauce for lobster ravioli that perfectly complements the delicate flavors.

White Wine Sauce

When I want to create something truly special, I reach for a white wine sauce for lobster ravioli. This sophisticated sauce is perfect for a celebratory dinner. I sauté shallots and garlic in butter, then add dry white wine, like Pinot Grigio or Sauvignon Blanc. I let the wine reduce until it thickens slightly, creating a rich and flavorful sauce for lobster ravioli. A touch of heavy cream adds a silky texture. I often finish it with a sprinkle of fresh herbs, like thyme or parsley.

Making Lobster Ravioli from Scratch

This section is for those adventurous cooks who want to try making lobster ravioli entirely from scratch. While store-bought ravioli is perfectly fine, homemade pasta has a special charm.

Pasta Dough

Making pasta dough is easier than you think! Simply combine flour, eggs, and a pinch of salt. Once the dough comes together, knead it until smooth and elastic. Let it rest for 30 minutes before rolling it out. Use a rolling pin or pasta machine to get it thin, perfect for pairing with your favorite sauce for lobster ravioli.

Lobster Filling

For the filling, I use cooked lobster meat, either fresh or frozen. If using frozen lobster, I make sure it’s fully thawed. I chop the lobster meat into small pieces and combine it with ricotta cheese, Parmesan cheese, a beaten egg, and some chopped fresh herbs like parsley or chives. A pinch of salt and pepper enhances the flavors. You can also experiment with different types of lobster, such as Maine lobster or rock lobster. For a seafood twist, consider adding some cooked shrimp or crab meat to the lobster filling, which pairs beautifully with your favorite sauce for lobster ravioli.

Sides that Complement Lobster Ravioli

A delicious lobster ravioli dish deserves equally delightful sides. Here are some of my favorite pairings:

Salad

I love serving lobster ravioli with a fresh, light salad to balance the richness of the pasta. A simple arugula salad with lemon vinaigrette is a great choice. The peppery arugula and the tangy dressing cut through the richness of the lobster. Another favorite is a Caprese salad with fresh mozzarella, tomatoes, and basil. It’s simple, flavorful, and adds a pop of color to the plate, complementing the sauce for lobster ravioli perfectly.

Vegetables

Roasted or steamed vegetables are another excellent accompaniment to lobster ravioli. I often roast asparagus with a drizzle of olive oil, salt, and pepper. The tender asparagus spears provide a lovely contrast in texture. Broccoli and green beans are also great options, steamed until tender-crisp. They add a healthy touch to the meal and pair beautifully with your favorite sauce for lobster ravioli.

Bread

A side of bread is a must-have for sopping up all that delicious sauce for lobster ravioli ! I prefer a crusty Italian bread or a warm garlic bread. The bread’s texture contrasts beautifully with the soft ravioli, and it’s perfect for capturing every last drop of sauce.

FAQ

What do you eat lobster ravioli with?

Lobster ravioli is incredibly versatile. It pairs beautifully with a range of sauces for lobster ravioli, from a simple brown butter to a richer creamy tomato sauce. I’ll share my go-to sauces for lobster ravioli along with some great side dish ideas, including salads, vegetables, and even suggestions for wine pairings.

Does alfredo sauce go with lobster ravioli?

While some people enjoy lobster ravioli with Alfredo sauce, I find that a heavy Alfredo sauce can sometimes mask the delicate lobster flavor. I prefer lighter sauces or those with brighter, more vibrant notes. A lemon garlic butter sauce, for instance, is a much better complement to the lobster.

How do you eat Costco lobster ravioli?

Costco lobster ravioli is a fantastic shortcut for a quick weeknight meal! I often use it with a simple brown butter sauce or a quick creamy tomato sauce. Both are easy to make and ready in minutes, perfect for busy evenings.

What sauce goes with crab and crayfish ravioli?

If you’re enjoying crab or crayfish ravioli, many of the same sauces that work well with lobster ravioli are also delicious. I highly recommend a lemon garlic butter sauce, a classic white wine sauce, or even a light and vibrant pesto.

Tips and Serving Suggestions

Here are a few tips to ensure your lobster ravioli is cooked and served perfectly:

• Cooking the Ravioli: Cook the ravioli according to the package directions, usually in boiling salted water. The key is to avoid overcooking. I usually test one ravioli after a few minutes to make sure it’s cooked through but still has a slight bite. Freshly made ravioli cooks much faster than frozen.
• Serving and Presentation: For a beautiful presentation, I like to arrange the ravioli on a warmed plate and drizzle generously with the chosen sauce. A sprinkle of fresh herbs, such as chopped parsley or chives, adds a touch of color and flavor. A light dusting of grated Parmesan cheese is also a nice touch.
• Portion Sizes and Scaling: A typical serving of lobster ravioli is about 6-8 pieces per person. You can easily scale the recipes up or down depending on how many people you’re serving. Just remember to adjust the sauce ingredients accordingly.
• Making Ahead and Reheating: If you’re making the ravioli ahead of time, I recommend cooking it just before serving. However, you can make the sauces in advance and store them in the refrigerator. Reheat the sauce gently on the stovetop before serving. Avoid reheating the cooked ravioli as it can become mushy.

I hope these suggestions have inspired you to create a truly delicious and memorable lobster ravioli meal. Whether you choose a classic brown butter sauce or something a little more adventurous, the most important thing is to have fun in the kitchen and get the best sauce for lobster ravioli! Cooking should be a joy, and I encourage you to play around with these recipes, adapting them to your own tastes and whatever ingredients you have on hand. Now, go ahead and enjoy!