Lobster Ravioli Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
American
Lobster Ravioli Sauce
Description
This sauce begins by sautéing butter, diced sweet onion, and fresh thyme sprigs until the onions soften. Lobster meat, cut into bite-sized pieces, is added along with minced garlic and cooked until fragrant. After removing the thyme, white wine vinegar is introduced and reduced slightly to add acidity.
Next, heavy cream and Old Bay seasoning are stirred in and brought to a gentle boil before reducing heat to simmer until the sauce thickens to desire, taking about five minutes. Cooked ravioli is then tossed into the sauce to absorb the rich flavors. Optionally, grated Parmesan cheese can be stirred in for added creaminess.
This sauce balances buttery richness with lobster sweetness and herbal notes, complemented by a mild spicy undertone from Old Bay seasoning. It is suitable for both lobster-stuffed and cheese ravioli and can be made gluten-free by choosing appropriate ravioli. Leftovers keep refrigerated for up to three days.
Ingredients
- 3 tbsp butter
- ¼ cup onion diced; sweet variety
- 4 prigs thyme fresh
- 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
- Parmesan Cheese optional, grated
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.
Notes
- Both lobster-stuffed and regular cheese ravioli work well with this sauce; lobster ravioli adds more seafood flavor.
- For gluten-free diets, use gluten-free ravioli options.
- Lobster tail meat is recommended for its flavor but other lobster meat types can be used.
- Simmer sauce until it slightly thickens; cheese addition will also thicken it further.
- Dairy-free variations can use olive oil instead of butter and full-fat coconut milk in place of heavy cream.
- Store leftovers in the refrigerator and use within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% 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.
User Reviews
Overall Rating
5
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