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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Amanda says
I love to buy lobster ravioli from Costco – inexpensive but feels fancy! And even my kids eat it! I’ve usually paired it with a simple brown butter sauce but was looking through some recipes online and came across this one. YES!!! Made it last night and it was amazing! This is a keeper, for sure! Highly recommend and I’ll be using this sauce recipe from now on with lobster ravioli. Would definitely feel fancy enough for a dinner party, but quick and easy enough, no stress at all.
simplyhomecooked says
Amanda, you have no idea how happy that made me! Thank you so much for taking time out of your day to write such amazing feedback! It truly means a lot to me 🙂
Cynthia Williams says
I made it tonight. The only thing that I changed in the recipe was that I added some lobster pieces to the sauce a couple of minutes before I added the ravioli just to heat through. It was perfect. Will use this recipe again.
simplyhomecooked says
Yum, that sounds delicious Cynthia! I think I might add lobster pieces to mine next time I make this dish. Thanks for the wonderful feedback.
Jennifer Davis says
Quick easy and delicious. This one is going in my recipe book!
simplyhomecooked says
Yay! So awesome that you loved this lobster ravioli and that it is going to be a repeat recipe in your home! Thank you so much for your feedback and I hope you find many more delicious recipes on my blog 🙂
Michelle says
Made this tonight with Aldi lobster ravioli. Super good! Sauce was excellent. Thanks for sharing 🥰
simplyhomecooked says
Thank you for the awesome feedback Michelle! I am so glad that you loved the lobster ravioli 🙂
Tiffany W says
How many servings does this recipe serve?
simplyhomecooked says
Hi Tiffany, this lobster ravioli sauce serves about 6 servings. It also depends on the size of each portion. Hope that helps 🙂 For more information, the recipe card has all the nutritional information, servings, ingredients, and instructions. 🙂
Mary D says
Fantastic white sauce for the lobster ravioli!
simplyhomecooked says
Thank you Mary! Glad you enjoyed this lobster ravioli! Thank you for your feedback and I hope you find many more delicious recipes on my blog 🙂
W. Ramirez says
Lovely sauce, simple, yet elegant. I added a pinch of nutmeg. Pair it with a white dry wine. Thanks for the recipe!
simplyhomecooked says
Thank you! Very happy to hear you loved this lobster ravioli sauce! Thank you so much for your feedback and I hope you find many more delicious recipes on my blog 🙂
Kiernan Bishop says
I made this tonight with the Costco raviolis. I added chopped mushrooms and onion in with the garlic. It was decadent and so delicious!
simplyhomecooked says
So happy that you loved this lobster ravioli sauce! I hope this will be a repeat recipe in your home 🙂 Thank you so much for your review and I hope you find many more delicious recipes on my blog 🙂
Lea says
Thanks for the recipe! Like Avery above, I got the Trader Joe’s lobster ravioli without a sauce plan. Google gave me your sauce recipe and it was awesome! I added more white wine and lotsss of lemon juice and pepper to taste. Hubby loved it too. I will make this again and again!
simplyhomecooked says
Hi Lea, happy to hear you loved this lobster ravioli sauce! Very excited to hear that this recipe will be a repeat in your home 🙂 Thank you for your feedback and I hope you find many more delicious recipes on my blog 🙂
Tressa says
This recipe is excellent. I cut it in half and it was perfect for a single serving. I can’t imagine lobster without lemon, so I added a healthy squeeze with the wine. I did not have heavy cream on hand, so I took a chance with half-half and it thickened up just fine (with fewer calories). I also stirred the parmesan in over the heat, to ensure it was all melted before I combined the pasta and sauce. Scattered a few fresh basil leaves on top. Divine! Thank you!
simplyhomecooked says
Thank you for your feedback Tressa! Very happy to hear that you loved this lobster ravioli recipe 🙂 Glad that those adjustments worked out for you 🙂 I hope you find many more delicious recipes on my food blog
Paula Paxton says
Made this sauce to go with lobster ravioli from Costco and it was delicious ! This is a very delicate sauce and lobster ravioli with this sauce is rich but delicious. I wouldn’t change a thing although I did used Pecorino cheese instead of Parmesan as I always have a block of Pecorino on hand (also from Costco) and like the taste of freshly grated cheese. I rarely have Parmesan on hand.
If you had this dish in Italy it would be just as delicate. Adding more seasoning is drifting away from the original intent of a delicate white sauce for rich lobster ravioli.
So glad I found this recipe, Thank you!
simplyhomecooked says
Wow, you are too kind Paula! It makes me so happy to hear that you really appreciated and loved my lobster ravioli recipe so much! Thank you so much for your awesome review, it really means a lot to me 🙂 And I am also glad you found this recipe and I hope you find many more delicious recipes on my food blog! 🙂
Kayte Moran says
If I don’t have any white wine (or wine of any kind) what can I use to substitute? I really want to try to make this sauce this week…Thanks in advance
simplyhomecooked says
Hi Kayte, you can omit the wine completely. The sauce will still taste delicious 🙂 It will be just like alfredo sauce!
Jep says
I use chicken broth- delish!
simplyhomecooked says
Thank you for your input! 🙂 Glad you found a delicious alternative and enjoyed this lobster ravioli 🙂
Paula says
Can this be frozen if not used right away?
simplyhomecooked says
Hi Paula, you can definitely freeze the cooked lobster ravioli with the sauce if not used right away. Just be sure to undercook the ravioli a little. That way when you reheat it later it won’t get mushy. I hope this helps answer your question.
Avery says
Thanks for this recipe, it was so tasty!!! I got the Trader Joe’s lobster ravioli without a plan for what type of sauce I would make, but this was perfect! Will definitely be making this again.
simplyhomecooked says
Avery, I am so happy that you stumbled upon this recipe. Thank you for taking the time to write your kind recipe review!
Katlyn says
The sauce completely separated when I added the cheese. Ruined my ravioli.
simplyhomecooked says
Hi Katlyn, so sorry to hear this happened to you. The heat on your sauce might have been too high when you added the cheese. You want to take it off the heat when you add the cheese. The high heat will scorch the cheese. Hope that helps
Donna says
When I added the cream to the hot wine, the cream curdled. What am I doing wrong?
simplyhomecooked says
Hi Donna, I have never had cream curdle like that. I’ve had cheese curdle on me, but never the cream. Was your heat really high?
Sally says
The only thing I could say is is that I personally think the sauce could have been thicker.. other than that it was really good
simplyhomecooked says
Thank you for the feedback, Sally. The thickness of the cream depends on the fat content of your heavy cream. I love to use 36 % or higher.
Micki Andrews says
I would try again, but add some spice to the cream sauce.
simplyhomecooked says
Thank you for your feedback Micki.
Glenn Vargas says
Well we made the sauce as directed. Depending on diet it was ok. Did not have the flavors we were hoping for. We will try the recipe again putting our own spin to give it a kick . Adding Cognac instead of white wine to see if that helps. We Already went with 5 garlic cloves and that wasn’t enough…..So our dinner last night was not as we had hoped with your existing recipe don’t understand why you gave it 4 1/2 stars…..
simplyhomecooked says
Hi Glenn, I’m sorry to hear that this recipe didn’t meet your standards. If you prefer more garlic, you are more than welcome to add more. It’s all personal preference.
James E. Mauro Jr. says
Yes, i think the recipe needs a breath of sweetness as well. The sundried tomatoes should add that, I do think roasted red peppers should complement the dryness of the wine with the spinach and crestation(lobster, shrimp ect) better. Maybe a bit of both. I do think it needs a bit of chicken stock to widen the flavor profile of the dish. It seems rather northern Italian, when in reality the best food comes from south of napoli and Sicily.
James E. Mauro Jr. says
You should cook the white wine down until almost all has evaporated. Maybe add about a half a cup of chicken stock and do the same. The heavy cream should be reduced as well. It seems like this recipe should have roasted red peppers as well, likely added toward the end just before the ravioli. I think a nice chardonnay will do good with it.
Danny V says
This was extremely good. I’ve made it twice now and absolutely love it. I know it’s cliche to add your own twist, but I added some chopped sundries tomatoes when I added the spinach the second time around and it makes it even better. Thanks for the recipe!
simplyhomecooked says
Thank you for taking the time to write such kind feedback, Danny! I love hearing reviews like yours!