This creamy Lobster Ravioli Sauce is so rich and flavorful. Made with fresh spinach and Parmesan cheese in a cream sauce, you’ll love the flavors and textures of this pasta dish.
If you’re looking for other delicious pasta recipes, check out this creamy Tuscan chicken pasta and this Cajun shrimp pasta.
Table Of Contents
Recipe Details
This Lobster Ravioli is so delicious. I love breaking out this easy yet elegant recipe to wow family and friends.
- TASTE: The ravioli is cooked in a cream sauce made with garlic and Parmesan cheese, making it so flavorful. The earthy taste of the spinach is the perfect complement.
- TEXTURE: This dish is full of tender ravioli in a smooth, creamy sauce.
- TIME: It takes less than half an hour to make, so even on busy days, you can put together a tasty meal in minutes.
- EASE: It’s quick and simple, with step-by-step directions and pre-made ravioli to save time.
What You’ll Need
Ingredient Notes
- Lobster ravioli- We use pre-made ravioli filled with lobster meat and cheese in this recipe because it’s much easier than homemade. You can find it in the freezer section of most major grocery stores, including Whole Foods and Trader Joe’s.
- White wine- A light flavored or buttery wine is best for this dish, like a Chardonnay or Pinot Grigio.
- Spinach- Fresh is best, both for the texture and color. But you can use a thawed frozen spinach if that’s what you have. Drain it thoroughly to avoid watering down the sauce.
Add-ins and Substitutions
- Substitute a different pasta- This delicious cream sauce can be used with any ravioli you have, including cheese, seafood, or meat ravioli. Or try it with another type of pasta entirely.
- Leave out the wine- If you don’t want to cook with alcohol, you can substitute equal amounts of water with a splash of lemon juice or chicken broth.
- Add red pepper flakes- If you like a little heat, add some red pepper flakes to the sauce. Start with just a little though, and add to preference.
- Make it dairy-free- There are plant-based cream, Parmesan cheese, and butter in most stores that can be used as a substitute. You can also find dairy-free ravioli, like Kite Hill brand, in stores.
How to Make Lobster Ravioli
- Saute the garlic. Over medium heat, saute the minced garlic in butter and olive oil for a few minutes.
- Add the white wine. Raise the heat to high and add the white wine, allowing it to cook for a minute or two.
Pro Tip: As the white wine cooks, the alcohol burns off leaving behind the tangy, buttery notes of the wine.
- Add the heavy cream. Then add the heavy cream and allow the sauce to come to a simmer.
- Add the spinach. Now add in the spinach, salt, and pepper and stir. Allow the spinach to cook until it wilts, which will take about 3 minutes. Then let the sauce come to a simmer again.
- Boil the ravioli. While the sauce is simmering, cook the ravioli in a large pot of boiling water with a good amount of salt, which will give it more flavor.
- Add the ravioli and Parmesan to the sauce. Take the pan off the heat and add in the cooked ravioli and Parmesan cheese. Stir until the cheese has melted and then serve hot.
Recipe Tips
- Use pre-made lobster ravioli- The amount of time, space, ingredients, and equipment needed to make them is so much more than if you use frozen ravioli, which has great flavor and texture.
- Cook the garlic first- Sauteing the garlic takes away the bitterness and softens the otherwise strong, pungent flavor to a milder, aromatic one.
- Add the spinach near the end- Spinach loses its vibrant color the more it cooks. It can also become slimy over time, so add it later for the best look and taste.
- Salt the pasta water- Doing this infuses the pasta with a little salty flavor much more effectively than adding it afterward.
FAQs
Lobster ravioli tastes delicious with breads, salads, soup, and vegetables. Fresh Focaccia Bread and Antipasto Salad are great choices to start. Serve some Garlic Asparagus, roasted beets, zucchini, or Chicken Gnocchi Soup with it.
Creamy white sauces enhance the flavor of lobster ravioli best. The tang of the white wine with the richness of the cream makes this sauce the perfect choice for delicious Lobster Ravioli.
Serving Suggestions
Lobster Ravioli is a versatile dish that tastes great with everything. Here are some delicious ways to enjoy it.
- Bread: Serve it with some toasted Focaccia Bread or Rustic Bread, and some Herbed Bread Dipping Oil, too.
- Salad: Start your meal with Antipasto Salad, Spinach Salad, Caprese Salad, or Cabbage Cucumber Salad.
- Soups: Serve it with a bowl of Tortellini Soup, Cream of Mushroom Soup, or Clam Chowder Soup.
- Vegetables: Pair the Lobster Ravioli with Air Fryer Brussels Sprouts, Garlic Asparagus, Crispy Broccoli, or Roasted Air Fryer Vegetables.
Make This Recipe in Advance
Make ahead: You can make the cream sauce ahead of time and then allow it to cool, storing it in the refrigerator in an airtight container. Reheat it on the stove in a skillet and whisk it over medium-high heat until it is at the right consistency. Then add it to the cooked ravioli and serve.
Storing: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
Freeze: Creamy sauces don’t freeze well, so only make as much Lobster Ravioli as you can use in 5 days.
Watch Video Recipe Here
More Tasty Pasta Dishes!
Full Recipe Instructions
Lobster Ravioli
Ingredients
- 18 oz lobster ravioli
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 3 cloves garlic
- 1/2 cup white wine
- 1 1/2 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 1/2 tsp salt
- 1/8 tsp Black Pepper
- 1 cup fresh spinach
Instructions
Sautee garlic
- In a frying pan sauté the minced garlic with the butter and olive oil over medium heat for a few minutes.
- Turn the heat up to high and add the white wine. Let it cook out for about a minute or two.
- Then add the heavy cream and let it come to a simmer.
- Now add the spinach, salt, and pepper. Stir the spinach until it is wilted (about 3 minutes). Then let the sauce come to a simmer once more.
- Meanwhile, cook the lobster ravioli in a pot of salted water. Make sure there is a good amount of salt. This will give it more flavor. 
- Remove the pan from the heat and add the grated Parmesan cheese along with the cooked lobster ravioli. 
- Stir until the cheese is melted. Serve hot.
Notes
Nutrition
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Tonge says
This recipe was on point and delicious…My second making this first time I added langoustines and the second time shrimp. Both were delicious.
Dina says
Hi 🙂 So awesome that you loved this lobster ravioli sauce! Thank you for your feedback! I hope you find more recipes on enjoy on my food blog! 🙂
Sharon Morse says
How can you go wrong. The ingredients are our favorites! Different than my Alfredo sauce, which is fabulous, but the cream is heated with wine. Then served over lobster ravioli. It disappeared like a magic trick! Thank you!!
Dina says
Sharon, I am so happy to hear that you all loved this recipe so much!
Edgar says
This recipe looks good, and I already bought the lobster ravioli but I have to ask, which white wine should be used for the sauce?
Dina says
Hi Edgar, I used Sauvignon Blanc for this recipe, but any other white wine will work. I hope you love it!
Cochinelle says
Delicious! I did add some freshly ground nutmeg. Will be a go to recipe.
Dina says
Hi 🙂 Very happy that you found this lobster ravioli sauce delicious and that it will be a repeat recipe in your home! Thank you for taking the time to leave your feedback! 🙂
Jimmy says
Wow. This sauce is delicious! It was super easy to make, and went perfectly with our store-bought lobster ravioli. I especially liked the addition of the spinach… it adds both color and texture to the dish. I used sherry instead of white wine because it’s a family preference, but I’m sure it’d be just as delicious with a nice white wine!
Dina says
Thank you, Jimmy! It makes me so happy when people love my recipes! Glad that your family was able to enjoy this lobster ravioli sauce! Always ok to use substitutes for preference 🙂 Thank you so much for leaving your awesome review! 🙂
Kelly says
Can chicken broth be used to sub out the wine? Will it greatly affect the taste?
Dina says
Hi Kelly 🙂 I haven’t tried that substitution so I can’t say for sure how it will taste. You can use chicken broth instead of wine but it may not cook out the same as the wine. You may have to use a little less. Try about a quarter cup. Let me know how it goes 🙂
Dana says
Hi Dina, thank you for sharing this excellent recipe. My TJ’s lobster raviolis looked and tasted delicious. Cream sauce intimidates me but your recipe was easy to follow and made me a master chef … at least for this dish!
Dina says
Thank you for the awesome feedback Dana! I am so happy to hear that you loved this recipe. I appreciate you taking the time to write your feedback 🙂
Kelli says
Yum!!! Sad to say I only had a cup of cream. Hubby went to get more and the grocery had none so used whole milk. Totally worked. Flavor was excellent. It was quick and easy. Highly recommend and will be making it again.
Dina says
Yay! That’s so awesome that you were able to make this recipe work! This lobster ravioli really is so delicious and my family loves it! Thank you for your feedback, I really appreciate it 🙂
Colleen says
Hubs couldn’t stop saying, “Babe, this is sooo good!” over and over. 😂 Thanks for the delicious dinner idea! We love spinach so I tripled it.
Dina says
You are very welcome Colleen! So happy that you and your husband enjoyed this lobster ravioli so much! Thank you for taking the time to leave your feedback, I really appreciate it 🙂
Francine says
Can I try this recipe and cook ahead of time by cooking ravs aldente, prepare dish and put in refrigerator. One or two days later put in oven. Will the ravs stick to each other??
Thank you,
Francine
Dina says
Hi Francine, I don’t recommend making this too far in advance, since the sauce will separate when reheated. If you cook the ravioli in advance, they will more likely stick to each other. You can make the sauce a few hours ahead of time and warm it back up in a saucepan though. I hope that helps 🙂
Barbara Frisby says
Wow soooo delicious and easy. Favolso! 1st time I made it & will make it again. I will probably double the spinach.
Dina says
Thank you so much for the wonderful feedback Barbara! I am so happy you loved the lobster ravioli.
Suzanne Groene says
This was a terrific sauce that made our lobster ravioli dinner over the top. In fact I am saving the recipe for other dishes such as chicken and pasta as well as for fish. Thanks for this simple but elegant creation. It’s a keeper!
simplyhomecooked says
You are very welcome Suzanne! Happy to hear you love this lobster ravioli sauce so much that you will continue to use this for other recipes as well 🙂 Thank you so much for taking the time to leave your awesome feedback! I hope you find many more recipes to enjoy on my website 🙂
Nicole K says
What if you do not have white wine, what can you use instead????
simplyhomecooked says
Hi Nicole 🙂 There isn’t really a good replacement for the white wine for this lobster ravioli. You can just omit the wine for this recipe. I hope you really love this recipe! Please let me know how it goes 🙂
Lyn says
I’ve made the lobster ravioli (from both Trader Joe’s and COSTCO–both very good, but TJ’s is prettier/more colorful) and scrumptious sauce several times, sharing with friends and neighbors. Feedback has very appreciative–most recently, “Food from the gods!”. Last week I made some fir an old friend who’s been in AA and sober for 30 years. I didn’t want to risk including even a drop of wine in the recipe and googled something like “What can be substituted for white wine in seafood recipe?” Answers included chicken broth, which I used. Result was still superb and greatly enjoyed. My next challenge: preparing it for a neighbor whose G.I. tract doesn’t tolerate garlic. (There’s a little leeway: O.K. if she can’t smell or taste is.). Thanks for the amazing sauce recipe! I’d been fascinated by yet-untried lobster ravioli, but found “add your favorite sauce” daunting. Not going to hide the color or lobster taste with good ol’ marinara! Googled in desperation and found your recipe. Saved, shared widely, and will be repeated many times. Thank you from us all!
Dina says
You are too kind Lyn! It really makes me so happy when people love my recipes! Very happy that this lobster ravioli turned out so delicious and that you could adjust it to accommodate your friends 🙂 I appreciate you taking the time to leave your kind feedback and I hope you find many more delicious recipes on my blog 🙂
Lyn says
It looks as though the lengthy comment I just wrote only have 3 stars😱. It should be 5!–please correct it! If possible, I would give it 10!!!
Dina says
Thank you for reaching out to me and letting me know! I appreciate the rating 🙂
Ella says
Lyn, everything that you said about your experience sounded just like mine:
I’ve had lobster ravioli I purchased from Costco sitting in my freezer for weeks. I’ve been wanting to try it but found the suggestion to “add your favorite sauce” daunting. I didn’t want to use my go-to marinara sauce either. Also, I, too, searched the internet out of desperation and stumbled upon Dina’s recipe (which sounds delicious and doable). Thanks for the encouragement. Trying this tomorrow night!
Dina says
Hi Ella 🙂 Happy that you found my lobster ravioli sauce! I hope you absolutely love this recipe! Please let me know how it goes 🙂
Bekk says
Came out perfect for my ravioli. This was the first time I made this kind of sauce. At first when I added the heavy cream I was a little worried it would end up too runny but it all blended together nicely with a smooth consistency. Will remember this recipe for future use
simplyhomecooked says
So awesome to hear you loved this lobster ravioli sauce! This recipe really is a keeper 🙂 Thank you so much for your feedback and I hope you find many more recipes to enjoy from my food blog 🙂