This elegant recipe for the BEST Lobster Ravioli sauce has only basic ingredients, which you probably have at your hand, and can be made in just 20 minutes. The lemon brown butter and Pecorino Romano cheese are the star ingredients in combination with a bit of red wine. The recipe is simple enough to make on a weekday yet elegant enough to serve on a date night at home.
Ingredients
- 1 package lobster ravioli, 13 ounces
- 5 tablespoons salted butter
- 1 garlic clove, minced
- 1 lemon, sliced
- 1/4 cup white wine
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup reserved pasta water, as needed
- Lemon zest, optional for garnish
Instructions
1. Sear the Lemon
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the lemon slices and cook for about 2 minutes per side, until lightly golden. Remove the lemon slices from the skillet and set them aside.
2. Cook the Ravioli
Bring a large pot of well-salted water to a boil.
Cook the lobster ravioli according to the package directions, just until al dente. Before draining, reserve about 1/2 cup of the pasta water.
3. Make the Brown Butter Sauce
Add the remaining butter to the same skillet used for the lemons.
Once the butter melts and begins to foam, add the minced garlic. Stir often and cook until the butter turns lightly golden and smells nutty.
Keep the heat controlled so the garlic and butter do not burn.
4. Add the Wine and Pasta Water
Pour in the white wine and a splash of reserved pasta water.
Stir for about 1 minute, until the sauce looks glossy and slightly thickened. Add more pasta water as needed to loosen the sauce.
5. Toss the Ravioli
Add the cooked ravioli to the skillet and gently toss to coat it in the lemon butter sauce.
Be careful not to break the ravioli while mixing.
6. Finish and Serve
Top with freshly grated Pecorino Romano, lemon zest, and the seared lemon slices.
Serve right away while the sauce is warm and glossy.
How to Cook Store-Bought Ravioli
I use Maine lobster ravioli from the Giovanni RANA brand, which is excellent for this dish. You may get these or other variations at most supermarkets, including Trader Joe’s, Whole Foods, and Kroger. They are stored in the refrigerator area.
In case you can’t locate the directions, which are often printed on the package:
- Prepare a big pot of water (about 1 gallon and 2 Tbsp of salt).
- Put in the ravioli and bring the water back to a low boil for 3 to 5 minutes. When the ravioli are cooked, they should float to the top.
- In case your ravioli are frozen, leave it in the freezer until the water comes to a boil, and boil for 7-8 minutes or until it rises to the surface. Gently stir the pasta in the beginning and middle of cooking to prevent it from sticking to the bottom.
- Strain the cooked ravioli and set aside a cup of the cooking water.
What is the best sauce for lobster ravioli?
A cream or butter sauce is often the finest lobster ravioli sauce. To complement the lobster, the sauce should be delicate but tasty. I enjoy the flavor of lobster.
Brown butter is used in this dish. It gives taste depth without dominating the meal.
Restaurant Quality Lobster Ravioli Sauce
Lobster ravioli is a wonderful delicacy in our house! I enjoy the flavor and prefer not to overthink the sauce to allow the lobster flavor to show.
While the ravioli are cooking, make the creamy garlic butter sauce in minutes. This luscious lemony brown butter sauce with a touch of garlic and Pecorino cheese is the ideal complement!
Recipe Suggestions for Lobster Ravioli Sauce
Grate the cheese and lemon zest using a Microplane.
Brands of lobster ravioli that I recommend:
Giovanni Rana’s, or any locally prepared lobster ravioli also definitely works.
High-quality salted butter, such as Land O Lakes. This will take your sauce to the next level!
Browning Butter Tips
Always brown the butter over medium heat. There is a short period between brown and burned butter. Keep an eye out for it.
Use a light-colored pan to see when the butter starts to brown.
Add the saved pasta water as soon as the butter starts to brown.
Enhance your Lobster Ravioli Sauce
If you’d like to up the protein in this dish, use grilled shrimp or even bits of fresh lobster tail!
You may add heavy cream to make the sauce extra creamy.
This sauce also goes nicely with spinach, butternut squash, and three cheese-packed ravioli.
Fresh herbs that go well with shellfish, such as thyme, can be added.
