If you love indulgent seafood pasta that feels like a special celebration on a plate, this Lobster Ravioli with Creamy White Wine Sauce Recipe is a must-try. Combining tender pasta parcels filled with luscious lobster meat and a silky, garlicky white wine cream sauce, this dish elegantly balances richness and freshness. It’s surprisingly simple to prepare, yet delivers impressive flavors that will wow anyone lucky enough to share your table. Perfect for a romantic dinner or a delightful treat for friends, let me take you through making this decadent dish step by step.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role, from the delicate sweetness of the lobster ravioli itself to the fragrant garlic and fresh herbs in the sauce. Though the list is straightforward, these essentials come together beautifully to create texture, depth, and that irresistible creamy sauce you’ll savor with every bite.
- Lobster ravioli (1 package, about 12 ounces): The star of the dish, offering tender pasta and rich lobster filling.
- Salt: Essential for seasoning the pasta water to ensure perfectly cooked ravioli.
- Unsalted butter (2 tablespoons): Adds luscious richness and acts as the base for cooking garlic.
- Garlic (2 cloves, minced): Infuses the sauce with aromatic depth and warmth.
- Heavy cream (1 cup): Creates that velvety, indulgent texture in the sauce.
- Chicken or seafood broth (1/2 cup): Adds savory complexity and balances the creaminess.
- Grated Parmesan cheese (1/2 cup): Gives a nutty, salty finish that deepens the sauce’s flavor.
- Dry white wine (1/4 cup, optional): Brings a subtle acidity and brightness to cut through the richness.
- Fresh thyme leaves (1 teaspoon): Offers an herby, slightly floral note that complements the lobster.
- Lemon juice (1 teaspoon): Adds a fresh zing that lifts the entire dish.
- Salt and pepper: To taste for perfect seasoning.
- Fresh parsley (chopped, for garnish): Provides a pop of color and fresh herbal aroma.
How to Make Lobster Ravioli with Creamy White Wine Sauce Recipe
Step 1: Cook the Lobster Ravioli
Begin by boiling a large pot of salted water—this is crucial to season the ravioli as they cook. Drop the lobster ravioli into the boiling water and cook according to the package directions, generally about 4-5 minutes for fresh and 6-7 minutes for frozen. Once cooked, gently drain them and set aside, keeping them warm for the sauce to coat beautifully.
Step 2: Sauté Aromatics
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant, being careful to avoid browning it. This step builds the flavor foundation for your sauce, releasing that irresistible garlicky aroma.
Step 3: Deglaze with White Wine
Pour in the dry white wine, if using, and let it simmer for one to two minutes. This allows the wine to reduce slightly, concentrating its flavors and lifting the sauce with a touch of acidity. This step really takes the dish from rich to luxuriously bright.
Step 4: Simmer the Cream Sauce
Add the heavy cream and broth to the skillet, whisking gently to combine all the elements. Bring the mixture to a simmer and cook for three to four minutes until it thickens slightly, turning into a silky sauce that will cling to your ravioli perfectly.
Step 5: Incorporate Cheese and Herbs
Stir in the grated Parmesan, thyme leaves, and lemon juice. Cook for an additional one to two minutes, stirring frequently, until the sauce is creamy, smooth, and wonderfully aromatic. Finally, season with salt and pepper to taste, balancing the rich and fresh flavors beautifully.
Step 6: Combine and Serve
Gently toss the drained lobster ravioli into the skillet to coat each piece with the luxurious white wine cream sauce. Serve immediately, topped with a sprinkle of fresh parsley for a burst of color and freshness.
How to Serve Lobster Ravioli with Creamy White Wine Sauce Recipe
Garnishes
A handful of chopped fresh parsley adds a bright, herbal note and vivid green color that visually elevates the dish. For extra indulgence, a light dusting of additional Parmesan can enhance richness and flavor. You might also try a thin twist of lemon zest for a subtle citrus aroma that complements the sauce’s acidity.
Side Dishes
This dish pairs wonderfully with modest sides that don’t compete with the delicate flavors of the ravioli. A crisp green salad with a lemon vinaigrette or steamed asparagus spears provide a fresh, textural contrast. Garlic bread or a crusty baguette is perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For an elegant touch, plate the ravioli in a shallow bowl, allowing the sauce to pool around each piece. Garnish with edible flowers or microgreens to impress your guests visually. For a casual twist, serve family-style on a large platter sprinkled generously with Parmesan and parsley, inviting everyone to dig in and enjoy!
Make Ahead and Storage
Storing Leftovers
Leftover lobster ravioli with creamy white wine sauce can be kept in an airtight container in the refrigerator for up to two days. Keep the sauce and ravioli together if possible to let the flavors meld; just be mindful that the pasta will soak up the sauce over time.
Freezing
While fresh lobster ravioli freeze well on their own, freezing with the cream sauce is not recommended due to texture changes. To freeze ravioli, lay them flat on a baking sheet, freeze until solid, then transfer to a sealed freezer bag. Thaw in the refrigerator before cooking and making fresh sauce.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of cream or broth can help revive the sauce’s texture and gloss. Avoid microwaving if possible, as it can make the sauce grainy and the ravioli tough.
FAQs
Can I use frozen lobster ravioli for this recipe?
Absolutely! Frozen lobster ravioli work just as well as fresh; just be sure to cook them a bit longer according to the package instructions for perfect tenderness.
Is white wine necessary for the sauce?
White wine adds acidity and complexity, but it is optional. If you prefer not to use wine, simply replace it with extra broth for a similar effect without the alcohol.
Can I make this dish vegan or vegetarian?
This recipe is centered on lobster and cream, so it’s not naturally vegetarian or vegan. However, you can substitute mushroom or butternut squash ravioli and use plant-based cream for a similar creamy effect.
How do I get the sauce to the right thickness?
Simmering the cream and broth mixture allows it to reduce and thicken naturally. If it feels too thin, cook a bit longer; if too thick, add a splash more broth or cream to loosen it up.
Can I add extra lobster meat to the sauce?
Definitely! Stirring in leftover lobster meat enhances the seafood flavor and adds luxurious bits of lobster throughout. Just warm it gently in the sauce to keep it tender.
Final Thoughts
I hope you feel inspired to bring this Lobster Ravioli with Creamy White Wine Sauce Recipe into your kitchen—it truly is a special dish that’s surprisingly easy to make yet feels gourmet. Whether for a date night, a festive occasion, or simply because you deserve something delicious, this recipe promises rich flavors and comforting elegance. Trust me, once you try it, lobster ravioli made this way might just become one of your all-time favorites.
Print
Lobster Ravioli with Creamy White Wine Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This elegant Lobster Ravioli with Creamy Sauce recipe combines delicate lobster-filled pasta with a luscious, parmesan-infused cream sauce enhanced by fresh thyme and a splash of white wine. Perfect for a quick yet impressive dinner, this dish cooks in just 30 minutes and serves four.
Ingredients
Ravioli
- 1 package (about 12 ounces) lobster ravioli (fresh or frozen)
- Salt, for pasta water
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions—typically 4-5 minutes for fresh or 6-7 minutes for frozen—until tender and floating to the surface. Carefully drain and set aside.
- Sauté Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown to avoid bitterness.
- Deglaze with Wine: Pour in the dry white wine (if using) and let it simmer gently for 1-2 minutes to reduce slightly and concentrate flavor.
- Add Cream and Broth: Stir in the heavy cream and chicken or seafood broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Enrich the Sauce: Stir in the grated Parmesan cheese, fresh thyme leaves, and lemon juice. Continue cooking for 1-2 minutes until the sauce is creamy, smooth, and evenly flavored.
- Season: Taste the sauce and season with salt and freshly ground pepper to your preference.
- Serve: Plate the cooked lobster ravioli and generously spoon the creamy sauce over the top. Garnish with freshly chopped parsley for a burst of color and freshness. Enjoy immediately for the best flavor and texture.
Notes
- For added depth of flavor, sauté chopped shallots along with the garlic.
- A sprinkle of extra Parmesan cheese on top enhances the richness of the sauce.
- If available, fold in leftover lobster meat to the sauce for more luxurious lobster flavor.
