This Creamy Lobster Ravioli 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.
Lobster ravioli
This Lobster Ravioli is so delicious. The ravioli is cooked in a creamy sauce made with garlic and Parmesan cheese, making it so flavorful. And the added fresh spinach pairs so nicely with the pasta and sauce. This dish is great for a special dinner or just as a way to spice up a weeknight meal. It takes less than half an hour to make, so even on busy days, you can put together an elegant and delicious meal. This Creamy Lobster Ravioli, as well as other dishes like this Creamy Chicken Mushroom Pasta and Chicken Alfredo Lasagna, are great to bring out when you want to wow your family and friends with an awesome dinner.
Where can I buy lobster ravioli?
Lobster ravioli can be found in the freezer section of most major grocery stores and gourmet stores, including Whole Foods and Trader Joe’s.
Is it worth making from scratch?
Well, the short answer is no. While homemade ravioli tastes delicious, the amount of time, space, ingredients, and equipment needed to made the pasta dough, stuff it, and cut it would cost more than if you just purchased it frozen at the store. You’re more than welcome to make your lobster ravioli fresh, but it’s not required for this recipe to be delicious.
What kind of sauce goes on it?
This cream-based sauce used for the lobster ravioli is made with butter, garlic, olive oil, white wine, and heavy cream. These ingredients are cooked together to really marry their flavors, and then the fresh spinach, salt, pepper, and Parmesan cheese are added to round out this rich and flavorful sauce.
How to make the best 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 the alcohol to cook off for a minute or two.
- 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.
- Cook the ravioli. While the sauce is simmering, cook the ravioli in a 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.
What should I serve it with?
Can I make the sauce in advance?
Yes, you can. Just make the cream sauce ahead of time and allow it to cool. Then store it in the refrigerator in an airtight container until you are ready to use it. Reheat the sauce on the stove and whisk it over medium-high heat until it is at the right consistency. Then add your cooked ravioli to the cream sauce and serve.
How long will it keep?
This Creamy Lobster Ravioli will last for up to five days in the refrigerator if it is kept in an airtight container.
Creamy 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.
Make the sauce
- 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. 
Add ravioli ad Parmesan to the sauce
- 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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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! 🙂
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 🙂
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 🙂