Easy Lobster Ravioli Sauce Recipe

A deliciously creamy lobster ravioli sauce recipe with a hint of tomato and swirls of baby spinach. Serve over store-bought or freshly-made homemade lobster ravioli. Simple and quick - perfect for date nights!

The BEST Lobster Ravioli Sauce Recipe

This lobster ravioli sauce recipe is my favorite because its

• Its ABSOLUTELY DELICIOUS! Its so tasty that I made another batch the day after the photo shoot.
• Quick & Easy. The whole dish comes together within minutes with little fuss.
• Impressive. It tastes, smells and looks like something that you would eat at a fine restaurant! The ribbons of spinach floating in the light pink sauce is visually stunning!

Why serve lobster ravioli at home?

There is something absolutely decadent about lobster ravioli. Perfect for date night, nothing beats the flavors of sweet succulent chunks of lobster tucked inside two layers of freshly made pasta soaked in a creamy, decadent sauce. However, I only order it on very special occasions when I go out to eat in restaurants, because it is also one of the most expensive dishes on the menu. Also, only a few raviolis come with each restaurant portion - which is always such a disappointment.

The best part of making lobster ravioli at home is that you can make a version that is not only very cost effective but just as rich and tasty, in your own kitchen. If you use store-bought lobster ravioli, the dish comes together in minutes which is perfect for very busy folks who want to serve something applause-worthy but are short on time.

Homemade or Store-bought lobster ravioli?

Nothing beats the taste of homemade lobster ravioli. Having said that, you can buy freshly made lobster ravioli from grocery stores for a fraction of what you would pay to make it from scratch or order at a fine restaurant. While the quality varies by brand and the filling is typically made with finely shredded, not chunks of lobster, the ones from Traders Joe and Costco are just as tasty and very much worth the price. The Traders Joe lobster ravioli also comes in a festive striped pattern which makes the ravioli visually appealing.

While this sauce is written for lobster ravioli it will work with any type of ravioli. This sauce goes especially well with seafood ravioli and butternut squash ravioli.

Where do I buy lobster ravioli?

You can buy lobster ravioli in large supermarkets and in specialty stores. You might also be able to purchase lobster ravioli at your local grocery store in the fresh pasta section. Whole foods carries Nuovo Pasta Crab and Lobster Ravioli, Walmart's, Sam's Club, Costco and other large supermarkets carries Giovanni Rana Main Lobster Ravioli. My favorite is Trader Joe's striped lobster ravioli which comes in a beautiful striped version made with a combination of lobster and ricotta cheese.

Ingredients for the Tomato Cream Sauce

My favorite sauce for lobster ravioli is a tomato-cream sauce because the ingredients perfectly complement the dish while showcasing the lobster flavor. This is an important point to keep in mind when substituting any of the ingredients.

• Olive oil, butter or any type of neutral oil like canola or vegetable oil.
• Shallots are preferable to onions because they tend to be sweeter and have a less sharp flavor.
• Thyme adds a sweet, peppery taste. While fresh thyme is preferable, dried thyme will work as well.
• Fresh garlic cloves adds a savory flavor to the dish. It is very important to just lightly fry the garlic in this dish as it can quickly turn bitter.
• Heavy cream is the key liquid in this sauce and gives it that rich, silky taste. You can also substitute coconut milk for this dish and while the flavor is different, it is a tasty variation!
• Old bay seasoning, paprika, black pepper and pasta sauce add flavor to the sauce. I like to add a little parmesan cheese to the sauce to give it a layer of nutty flavor. You can also add white wine to enhance the flavor of this delicious sauce.
• Red chili flakes is optional and adds a bit of heat to the dish.
• Baby spinach leaves are used to add more texture and visual interest to the dish.

How to cook fresh or frozen ravioli

Add the water and salt to a large pot and bring to boil over high heat. Add lobster ravioli and cook for about 4 minutes. The ravioli will quickly float to the top. Cook to your preference - about 4 minutes or as directed, if the ravioli is store-bought. Do not over-cook the ravioli as it will fall apart. Remove the ravioli from the pot with a slotted spoon and set aside. Please note that the pictures do not show the water as boiling as I had to turn down the heat since the steam was fogging up my camera lens.

Tips to cook the best ravioli

• Use a large pot of water. For optimal results make sure the ravioli is not over crowded. A good rule of thumb is to use about 4-6 quarts or 16-24 cups water for each pound of ravioli.
• Allow the ravioli to cook for about 4 minutes in boiling water. Test a ravioli to make sure it is cooked to your preference. Depending on preference, the texture of perfectly cooked ravioli can range from lightly al-dente to melt-in-your mouth tender. Very fresh ravioli may be done as soon as it floats to the top of the water - others may take an additional minute or two. Overcooked ravioli will fall apart and part of it may melt into the sauce.
• Add salt to the water. Adding salt to the boiling water gives the ravioli more flavor.
• Cooking time will vary by minutes, depending on the type of ravioli. Ravioli cooks very quickly. Frozen ravioli takes 1-2 minutes longer than fresh ravioli. Smaller ravioli will cook faster than larger ravioli.
• Save some pasta water. Set aside about a cup of pasta water aside to add to the ravioli sauce in case you need to thin the sauce. Pasta water adds more flavor and the starch in the water helps thicken the sauce.

How to make Lobster Ravioli Sauce

In a large frying pan, heat the olive oil over medium heat. Sauté the finely diced shallots and garlic for 1-2 minutes. Add the pasta sauce, heavy cream, black pepper, paprika, old bay seasoning, red chili flakes (optional) and a pinch of salt. Bring to a simmer and sauté until the sauce thickens. Add the fresh baby spinach. Add thyme leaves by pinching the stem and pulling the leaves from the opposite direction of growth. Stir the sauce while allowing it to thicken slightly (3-4 minutes).

Add the lobster ravioli once the spinach has wilted. Spoon the sauce over the ravioli and simmer for another 5 minutes. Garnish with freshly grated parmesan cheese. Serve immediately.

Tips to make the best seafood ravioli sauce

• Add a pinch of red pepper flakes or hot sauce to give it a kick
• Use freshly grated parmesan cheese - it makes a huge difference and tastes better than store bought grated cheese.
• Add pasta water to dilute the sauce, if needed.

Make homemade ravioli from scratch - easier than you think

While store-bought ravioli saves time and is delicious, nothing beats making fresh ravioli from scratch. Homemade pasta dough is actually easier to make that it might seem and this incredible lobster ravioli pasta recipe is particularly tasty. Its tender and buttery with a refreshing filling made with succulent lobster, ricotta cheese and a dash of lemon zest.

Ingredients

Lobster ravioli filling requires only a few ingredients:

• 12 ounces of cooked lobster meat or any other seafood
• ⅔ cup ricotta cheese
• Lemon zest from 1 lemon
• Salt and pepper to taste

Only four ingredients are needed for the ravioli pasta dough:

• 2 cups all-purpose flour
• 3 egg yolks and 2 large eggs (whole)
• pinch of salt

Note: You can also purchase pasta dough ready made from the store. While you can also use wonton wrappers as ravioli dough. Use more egg yolks than whole eggs. Egg yolks gives pasta a more authentic Italian flavor.

How to make homemade ravioli from scratch

To make the filling:

Step One: Remove the lobster from the shell. Set the shell aside for use later for stock. You can also add it to the sauce for a more intense lobster flavor.

Step Two: Break up the lobster meat into small pieces. Transfer the lobster meat to a medium bowl. Add the ricotta, lemon zest, salt and pepper. Mix well. Cover and store the lobster filling in the refrigerator until ready to use.

To make the ravioli dough:

Step One: Place the flour on a clean work surface and make a well in the middle. Pour the eggs into the well and add a pinch of salt. Slowly incorporate the eggs into the flour making a paste then combine until the dough forms a ball. Knead the dough for about 10 minutes by hand until it is smooth and silky. If using a stand mixer, first add all the ingredients to the mixing bowl and mix the dough with a dough hook for about 10 minutes. To ensure that the flour does not fly around, start on low speed and move to a higher speed once all the flour has been incorporated into the dough. Cover the dough with plastic wrap and allow it to rest on the counter for at least 30 minutes. At this point, you can refrigerate the dough wrapped in plastic wrap overnight or freeze it.

Step Two: Bring the dough back to room temperature by leaving it outside on the counter for about an hour, so it is at room temperature. If the dough was frozen, thaw it overnight in the refrigerator before bringing it to room temperature. Cut the dough in half, flatten with the palm of your hand and run it through the widest setting of the pasta machine (for KitchenAid that would be setting'0'). Fold the flattened dough and run it through the pasta machine one more time. Repeat this process and pass it through the pasta machine, each time at a higher setting until you reach the third to last setting (KitchenAid '5'). Ravioli dough should be paper-thin - about ⅛ inch. Place the pasta sheets on a baking tray dusted with flour. Repeat with the second sheet. If not using a pasta machine, roll the dough out by hand using a rolling pin dusted with flour.

To assemble the ravioli:

Step One: Dust the ravioli maker with semolina or flour. Place the ravioli sheet over the ravioli maker or ravioli mold. Make sure there is enough to over all the edges. Very lightly press the pasta over the dimples. Place one heaped teaspoon or one tablespoon of filling into each dimple, depending on the size. If not using a ravioli maker you can also cut out ravioli with a ravioli cutter, also known as a ravioli stamp or a pizza cutter, a cookie cutter or with the rim of a glass.

Step Two: Place the second pasta sheet over the ravioli maker. Press down lightly to get rid of any air. Press down the ravioli maker with a rolling pin or your fingers until the pasta is cut around all the edges. Remove the excess pasta dough. Turn over the ravioli maker to release the perfectly filled ravioli. If not using a ravioli maker, place another piece of pasta cut in the same size and shape on top and seal the edges with your finger.

Storing Leftovers

Refrigerator. This lobster ravioli sauce will keep in the fridge for about 3-4 days when stored correctly. To store, allow the sauce to cool to room temperature, then place into an airtight container.

Reheat. For best results, warm the sauce on a stovetop over medium heat for 3-5 minutes or until heated through. Using a microwave to heat is a little tricky as the sauce tends to heat unevenly. If using a microwave, first heat the sauce for about 30 second, stir, then heat for about 10-15seconds. Continue heating for about 10-15 seconds, stirring occasionally until heated through.Note: Sometimes the sauce will thicken in the refrigerator. If that happens, just add a little water (e.g., 1-2 teaspoons) until the sauce reaches the correct consistency.

Freezing. You can freeze this sauce for about 3 months as long as it is cooled then stored in an airtight, freezer safe container.

What to serve with lobster ravioli?

This lobster ravioli recipe is perfect for a fancy dinner on date night, or a special holiday like Valentine's day or Christmas. Its an impressive, special occasion dish that can be served as both the main dish, a side dish or as a seafood appetizer. This delicious lobster ravioli is best served with a simple salad like Lebanese Tabbouleh or a Crusty Artisan Bread which is great for dipping Delicious meal Other great side dishes include roasted asparagus, Hibachi Vegetables and Caesar Salad. Lobster Ravioli is my favorite side dish to eat with Steak.

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