5.0 from 39 votes
Get the Recipe: Lobster Ravioli Sauce
This creamy lobster ravioli sauce is incredibly flavorful! It is easy to make but feels fancy and gourmet. This is the best sauce for lobster ravioli!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 629 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tbsp butter
- ¼ cup diced sweet onion
- 4 prigs fresh thyme
- ½ cup lobster meat I used 3 lobster tails
- ⅓ cup white wine vinegar
- 1 ½ cups heavy cream or full fat coconut milk
- 1 tbsp Old Bay seasoning
- 1 package lobster ravioli or regular cheese ravioli
- grated parmesan optional
Instructions
- First, prepare ravioli according to package instructions.
- Add butter, finely diced onion and fresh thyme to a large skillet over medium heat. Cook for 2 to 3 minutes or until onions become soft.
- Meanwhile, cut picked lobster meat into bite sized pieces. Then, add minced garlic and lobster meat to the skillet. Cook for 2 to 3 minutes or until lobster becomes fragrant.
- Carefully remove thyme sprigs from skillet. Add in white white vinegar and cook for another 2 minutes.
- Pour heavy cream and Old Bay seasoning into the skillet. Bring to a light boil.
- Once lightly boiling, turn heat down to low medium and simmer until sauce has reached desired thickness. Mine took about 5 minutes to slightly thicken.
- Add cooked and drained ravioli to the skillet. Toss in sauce. Stir in parmesan cheese if desired.
- Finally, serve! Garnish with more fresh thyme and cheese if desired.
Cup of Yum
Notes
- Both regular cheese ravioli and lobster filled ravioli work. For the most lobster flavor, use lobster ravioli.
- Since I am gluten free, I used gluten free cheese ravioli.
- Use any type of lobster meat. The tail is usually the most flavorful, so that is what I used.
- Continue simmering sauce until it has reached desired thickness. It will become slightly thicker as it cooks.
- Adding in cheese will also thicken the sauce.
- For dairy free, use olive oil instead of butter and full fat coconut milk instead of heavy cream.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
30g
(10%)
Protein
16g
(32%)
Fat
49g
(75%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
217mg
(72%)
Sodium
630mg
(26%)
Potassium
161mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1649IU
(33%)
Vitamin C
3mg
(3%)
Calcium
115mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 630mg | 26% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1649IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 115mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.