What Sauce Goes With Lobster Ravioli?
The first time I had lobster ravioli, I was really surprised. It was so flavorful and delicious that I couldn’t help but order a second plate of it! When you start to actually look at the ingredients in this dish, though, there’s something very simple about it that makes me love it even more…the pasta is made from scratch with fresh eggs! The best part is that my kids absolutely love them too. This meal will become your new go-to weeknight dinner recipe because they’re easy to make and taste great!
Lobster ravioli is one of the most popular meals to include in a seaside Italian dinner. It’s a relatively new dish that may have come from either Italy or America. It originated because of the popularity of lobster and fresh seafood in coastal restaurants.
I’m not going to lie, sauce can make or break any meal. For this main course pasta recipe you should definitely try a few different sauce options…even if it sounds strange! I really like sauce with my ravioli, so when we went out for dinner last week my husband ordered lobster ravioli for us to share. We both tried each sauce on the table before deciding which one we liked best…that way we could order sauce on the side.
How to sauce lobster ravioli?
There are a few options available when you’re looking for sauce for your seafood-themed dinner. You can choose between marinara sauce, pesto sauce, and Alfredo sauce (my favorite). I know that sounds like a lot of different sauce choices but trust me, you won’t be disappointed! Try something new with this dish…you might just fall in love with it too!
The sauce is important because it really adds depth of flavor to any meal. In this case, we want to create an Italian feast so we should definitely pick up a jar or two of marinara sauce to go along with our meal. If your grocery store doesn’t have any sauce in stock, you can always make your own at home! It’s simple to do and it makes the whole meal taste like something that was prepared by a chef. The great sauce can really make our meal special.
Tips for sauce with lobster ravioli (marinara sauce, pesto sauce or alfredo sauce)
One great tip when trying sauce options is to remember that you don’t have to pair the sauce with the same types of pasta dishes! I prefer to have my pasta smothered in sauce, but if you’re looking for a healthier option, try having your sauce on the side. That way your kids can dip their food rather than drowning it in sauce as mine does.
The sauce goes well with lobster ravioli because it adds flavor and makes everything taste even better. It’s easy to change up the type of sauce…but using all three is definitely overkill! Just be sure to save some sauce for the side, so your kids can dip their meals.
Lobster ravioli sauce options sauce is an important part of a pasta dinner. My kids love sauce and they’ll take it any way that they can get!
Marinara sauce recipe:
Now let’s show you how to make marinara sauce goes with lobster ravioli sauce with sauce
1 tbsp olive oil 2 minced cloves of garlic 1 tsp dried oregano ½ tsp crushed red pepper flakes ¼ cup white wine pinch salt and fresh cracked black pepper to taste 28 oz diced tomatoes in juice (preferably San Marzano) Instructions: Heat the olive oil over medium-low heat in a saucepan. Throw in the minced garlic, oregano, and crushed red pepper flakes and cook until fragrant.
Add the white wine, salt, black pepper and tomatoes to the pan. Simmer for about 20 minutes or until thickened. Use this amazing sauce on our marinara sauce that goes with lobster ravioli sauce recipe!
Pesto sauce recipe:
If you want to make pesto sauce goes with lobster ravioli sauce then follow these simple instructions!
1 cup fresh basil leaves (or about 3 cups loosely packed) 2 cloves garlic, peeled and chopped 1/3 cup pine nuts, toasted 1/2 tsp salt 4 tablespoons olive oil Instructions: Put all of the ingredients into a food processor or blender. Pulse until well combined. Let’s sauce with this sauce on our sauce goes with lobster ravioli sauce recipe!
Alfredo sauce recipe:
If you’re looking for alfredo sauce goes with lobster ravioli sauce then follow these easy steps!
3 egg yolks ½ cup butter ¼ cup flour pinch of salt ½ teaspoon pepper dash nutmeg Instructions: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for another minute or two. Slowly whisk in one cup of milk, a little at a time. Let the sauce simmer, constantly stirring with a whisk, until it thickens up to sauce consistency; about 4 minutes.
Add the salt, pepper and nutmeg to taste (I sometimes add more salt). Cool sauce completely before using on our sauce goes with lobster ravioli sauce recipe! Since sauce is an important part of any pasta dish I always make sure that I have plenty on hand. These sauce recipes are so good that you’ll want to try them all…and you can definitely use them for other Italian-inspired dishes! The most popular sauce I make has to be pesto sauce! It’s so good on ravioli sauce and I’m sure it would be delicious sauce goes with lobster ravioli as well.
Other Suggestions For You To Make Sauce Goes With Lobster Ravioli:
1. White wine sauce
White wine sauce is a great way to enhance the flavor of lobster ravioli. The sauce recipe below is easy and quick to make and pairs well with any pasta dish! If you’re looking for an elegant dish, this white wine sauce should be your first choice.
1 1/2 cups dry white wine
2 tbsp olive oil
salt and pepper to taste
Heat a saucepan over medium heat then add the olive oil. Season with salt and pepper then sauté for 2 minutes. Add the onions and cook until translucent (about 2 minutes). Add the garlic, mushrooms, white wine, chicken broth, and tomato sauce; bring to a boil then simmer for 10-15 minutes uncovered or until sauce has reduced by half. Stir in lemon juice before serving.
*If sauce is too thin add more flour and mix well until sauce reaches desired consistency.
*If sauce is too thick you can stir in some extra stock or water as you are stirring to reach the desired sauce consistency.
**TIP: Use a sauce thermometer to test for sauce thickening or boiling. The sauce can boil over and
2. Brown butter sauce
Brown butter sauce is a versatile sauce that can be paired with many different dishes. Whether you enjoy it over lobster ravioli or with steamed broccoli, brown butter sauce complements the dish and adds flavor to your dinner. Making this sauce doesn’t take long and the result is worth your time! If you’re looking for an easy recipe that will make your taste buds sing, try making brown butter sauce today!
1/2 cup butter
1 tbsp garlic, minced
Heat a saucepan over medium heat and add the butter. Stir sauce until the sauce turns brown or if sauce begins to smoke turn sauce off immediately as it is burning. When the sauce has a nutty smell remove from heat; stir in fresh parsley and lemon juice. Serve sauce over lobster ravioli for an elegant meal!
**TIP: If you need sauce for another dish such as broccoli or chicken switch up your ingredients so that each meal tastes different but all prepared with brown butter sauce! If not using right away store in refrigerator covered until ready to use. 3. Pesto Sauce A great way to ensure a meal is delicious is by adding pesto sauce the sauce also complements lobster ravioli! This sauce is so tasty and flavorful. Pair it with pasta, chicken, or even eat it as a dip on bread for an amazing meal you’ll love!
- If sauce is too thick add more olive oil as you are stirring until sauce reaches desired consistency.
- If sauce is too thin you can stir in some flour to thicken sauce.
*Before storing sauce in refrigerator cover with plastic wrap touching sauce surface to prevent browning.
3. Lemon & garlic butter sauce
Lemon & garlic butter sauce is a classic pairing with lobster ravioli. This sauce is easy to make and can be used for other dishes as well, like chicken or fish. For this recipe, I add some of my favorite ingredients: lemon zest and chopped parsley leaves. The result is a bright and fresh-tasting sauce that goes perfectly with lobster ravioli .
This sauce can be used for sauce other dishes, like fish or chicken.
2 tablespoons unsalted butter 2 tablespoons lemon juice 1 teaspoon lemon zest Salt & ground black pepper to taste 4 cloves garlic, finely minced 1 tablespoon chopped parsley leaves (garnish)
1. Melt the butter in a saucepan over medium heat until frothy and then add the lemon juice, lemon zest, salt & pepper and garlic; stir occasionally until sauce is thickened about 5 minutes. Remove from pan and let cool slightly before using as a sauce on lobster ravioli. Garnish with chopped parsley leaves if desired before serving. Serve warm sauce over cooked lobster ravioli immediately and make sure you serve any left-over sauce warm.
4. Simple tomato sauce with basil and oregano
If you want to try something new and fresh this week, make your own tomato sauce with a hint of basil and oregano to go with lobster ravioli. This recipe is simple and can be made in less than 30 minutes!
Now we will show you how easy it is to make your own lobster ravioli at home. Homemade pasta dough takes about one hour from start to finish, but if you’re short on time store-bought sheets work just as well. The filling for the raviolis can be anything from cheese or meatballs, so use whatever sounds good!
1 package wonton wraps (about 40) 1 egg yolk 2 teaspoons water 1 to 2 tablespoons olive oil sauce of your choice (see sauce recipes above) for sauce, see sauce recipes above
1. Place the wonton wraps on a clean work surface and cover with a damp paper towel so they don’t dry out. Spray a large baking sheet lightly with cooking spray or line it with parchment paper.
2. Whisk together egg yolk and water in small bowl until well combined. Brush one side of each wonton wrap lightly with egg mixture; place about 1 tablespoon filling in center of egg-washed side of 10 to 12 wontons at one time, using about half the filling you prepared earlier; if using sauce, brush the sauce on half of each ravioli before adding sauce.
3. To seal, place another wonton wrap (with filling side facing up) on top of filling; press down gently to press out any air trapped between them and firmly crimp edges together with a fork or your fingers; repeat until all raviolis are sealed tightly.
4. Place wrapped raviolis evenly spaced apart in rows at one end of the prepared baking sheet so that they don’t touch and spray lightly with cooking spray to prevent sticking. Bake for 10 minutes then remove from oven and carefully flip them over using a large spatula or flat metal spoon so that it does not tear the dough; bake for another 10 minutes uncovered. Remove from oven and let cool slightly before serving.
5. Place sauce in saucepan over medium-heat until it begins to simmer, then reduce heat if sauce threatens to bubble up over pan, gently stirring sauce with a whisk or wooden spoon; continue cooking sauce for another 5 minutes while stirring frequently; sauce should look shiny after 5 minutes of cooking time.
6. Whisk sauce once more and remove from heat; discard any spices added during the final step of cooking such as basil leaves or parsley stems that may have fallen into sauce during cooking time. Serve lobster ravioli immediately with warm sauce on top! Enjoy your meal!
Note: Canned tomato sauce can be used instead of homemade tomato sauce if you’re short on time.
5. Creamy pesto cream sauce
What’s the secret to great pasta? Cooking it in a creamy, flavorful sauce. This is what makes this dish so special. The lobster ravioli are stuffed with fresh vegetables and herbs- they’re just waiting for the perfect sauce! Pesto cream sauce is made from basil pesto, heavy cream, garlic, salt and pepper- that’s it! You can top these delicious ravioli with your favorite ingredients too. Try mushrooms or asparagus on top of this decadent dish for an extra punch of flavor. What will you try?
1 package wonton wraps (about 40) sauce of your choice (see sauce recipes above) for sauce, see sauce recipes above 5 cups fresh spinach leaves, tightly packed 3 cloves garlic, finely minced 1/2 cup olive oil 2 tablespoons pine nuts or walnuts 1 teaspoon salt 1/4 teaspoon ground black pepper 4 ounces chèvre cheese (goat cheese), crumbled -OR- 1/2 cup grated asiago cheese 2 eggs
1. Heat oven to 375 degrees Fahrenheit.
2. Place the wonton wraps on a clean work surface and cover with a damp paper towel so they don’t dry out. Spray a large baking sheet lightly with cooking spray or line it with parchment paper.
3. Stir together the sauce and spinach in a saucepan over medium-high heat until sauce boils; cook for another 5 minutes stirring occasionally while sauce reduces to about half it’s volume, making sure sauce does not boil over saucepan nor gets too thick. Remove from heat; set aside and let cool slightly while you prepare the raviolis.
4. Place 1 tablespoon of filling in the center of wonton wrap at one time using about half the filling you prepared earlier; if using sauce, brush sauce on half of each ravioli before adding sauce. Dip finger into bowl containing beaten egg yolk and water mixture then use finger to rub edges of ravioli so that they adhere to each other securely enough during baking so that sauce doesn’t seep out.
Fold over half of wonton wrapper to enclose filling, pressing edges together firmly with a fork or your fingers; press down lightly on ravioli to flatten it slightly. Continue making raviolis until all the filling is used up.
5. Place wrapped raviolis at one end of prepared baking sheet so that they do not touch and spray each one with cooking spray (to prevent them from sticking) before placing in oven for 10 minutes uncovered then flip over using large spatula or flat metal spoon just like lasagna noodles. Bake for another 10-13 min and remove from oven when done baking; let cool slightly before serving with sauce on top!
Note: add sauce to saucepan with sauce and cook over medium heat until sauce boils then stir occasionally while sauce reduces in volume to about half its original amount for another 5 minutes or so. Set sauce aside once done reducing; let cool slightly before using on ravioli.
6. Roasted red pepper cream sauce
Delicate lobster ravioli is served with a rich and creamy roasted red pepper sauce. This decadent dish will be the perfect addition to your next dinner party menu. It’s easy to prepare, but you’ll need to plan ahead because of the time-consuming process involved in making this delicious meal. Roasted red peppers are first sautéed in olive oil before being combined with cream, garlic, parsley and butter. The mixture is then reduced until it becomes thick and velvety before finally being mixed in with fettuccine noodles for an authentic Italian experience!
1/4 cup olive oil 3 roasted red bell peppers, chopped 1 clove garlic 2 tablespoons flat-leaf parsley 5 ounces heavy cream 3/4 teaspoon salt 1/4 teaspoon ground black pepper 12 ounces fettuccine noodles sauce of your choice (see sauce recipes above) for sauce, see sauce recipes above 1 pound lobster ravioli + optional ingredients to stuff the raviolis with (mushrooms and asparagus are great options!)
1. Heat oven to 350 degrees Fahrenheit.
2. Put a large pot of salted water on the stove over high heat and bring it to a boil; once boiling, cook fettuccine according to package instructions. Drain pasta, reserving some pasta water.
3. In saucepan, heat olive oil over medium-high heat then add red peppers and cook for 2 minutes until softened slightly; stir in garlic and sauté for another 30 seconds. Add parsley and continue cooking sauce mixture for 1 minute longer before stirring in cream, salt, pepper sauce of your choice (see sauce recipes above) . Reduce sauce by half or more to desired consistency. Toss sauce with cooked fettuccine, cooked lobster ravioli, additional ingredients if using (e.g., asparagus) and serve immediately with remaining sauce on top!
There are many sauces that can be used with lobster ravioli. If you have a favorite sauce, then use it! But if not, feel free to try any of the sauces we mentioned in this article and see which one is your new favorite. We hope you enjoyed this article about different sauces for lobster ravioli- please share our post with friends who enjoy cooking as much as you do!