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Learn how you can make the best lobster ravioli sauce without using cream! This lobster ravioli cream sauce is made with umami packed tomato paste, seafood stock and a touch of sherry to pair perfectly with the delicate chunks of lobster.
This creamy lobster ravioli sauce recipe is simple to make without using any heavy cream at all - just a quick and easy roux based sauce for lobster ravioli, crab ravioli - or any ravioli! Honestly, we created this sauce for lobster ravioli, but it can be used for any type of stuffed or non-stuffed pasta.
This sauce tastes similar a lobster bisque (also this crawfish bisque or a tomato bisque), or even a creamy alla vodka sauce, and has many of the same ingredients. I like to put chunks of fresh lobster meat in the sauce for added decadence, but you can leave it out for a more budget friendly sauce.
It is similar to a creamy alfredo sauce with added fresh lemon, sherry and tomato to make a sauce perfect for crab, shrimp, Maine lobster, and any other seafood pasta
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Why This Recipe Works
- It's simple to make and perfect for any kind of pasta dish, not just lobster ravioli!
- It's a luxurious, creamy sauce packed full of lobster flavor.
- You can use the cooked lobster tail meat, or to make a more frugal sauce without the lobster chunks.
- It is an easy recipe comes together very quickly, making it great for a quick and easy dinner or a fancy date night pasta dinner!
- This is the BEST sauce for lobster ravioli - rich, creamy, fresh and packed with umami seafood.
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Ingredients to Make Lobster Ravioli Sauce
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Roux: We use unsalted butter and flour to make a light roux. Because we are making this lobster ravioli sauce without any cream, the roux helps us thicken it and make it rich tasting.
Sherry: There is just something about the combination of sherry and lobster that is divine. You CAN substitute a dry white wine, brandy, or chicken stock for the sherry. However, if you can get your hands on it, I highly recommend it!
Whole milk: We use whole milk (not skim milk) to add a creaminess to the roux. If you prefer to eliminate the milk, you can substitute chicken stock as well.
Seafood stock: Any seafood stock like lobster, shrimp, fish, etc. You can also substitute chicken stock if needed.
Lobster: Chunks of blanched lobster tail are used in the sauce, but you can totally leave this out to keep it ore budget friendly. You can also use this sous vide lobster tail recipe to cook the lobster.
You can use homemade lobster ravioli, fresh store-bought ravioli, or frozen ravioli! Any kind of pasta works great with this luxurious sauce.
Step By Step Instructions
Step 1: Cook the ravioli according to the package instructions. Drain, reserving 1-2 cups of the pasta water. Set aside until ready to serve.
Step 8: Remove from heat, stir in grated Parmesan cheese (optional), chopped fresh tarragon (optional) and add the ravioli (or pasta). Add a squeeze of lemon juice for brightness and enjoy the amazing lobster flavor!
How to Blanch Lobster Tails
Step 1: Heat a pot of water to boiling. Place the lobster tails in the boiling water for 1 minute, or until the shells turn red.
Sauce Options (How to Use This Sauce)
- Add 1-2 teaspoon of fresh lemon zest to add a touch of brightness to the pasta sauce.
- This sauce goes with any type of cheese or seafood ravioli (stuffed pasta), as well as other types of non-stuffed pasta.
- It is delicious served as a sauce for steak (try it with this sous vide beef tenderloin) or even this sous vide chicken for a little surf and turf style meal.
- Serve it as a sauce for fish - try this sous vide sea bass or this sous vide mahi mahi.
- Sop up extra sauce with amazing homemade air fryer garlic bread or even naan.
- To add some heat, use some red pepper flakes or a pinch of cayenne pepper.
- In place of the lobster, you can use fresh shrimp, scallops or fish in the sauce for added richness.
Expert Tips for the Best Lobster Ravioli Sauce
- Substitute white wine for the sherry if needed (I recommend the sherry if you can though).
- You can use store-bought lobster ravioli or any other type of store-bought ravioli or pasta to serve with this sauce, as well as homemade ravioli.
- Stir/whisk the sauce continuously when adding the sherry and milk to ensure it doesn't clump.
- If the sauce is too thick stir in more seafood stock until it reaches the desired consistency. If too thin, stir in some reserved pasta water until it is thin enough.
- The fresh tarragon, lemon and Parmesan cheese are options, but I highly recommend using them for the best results.
- You can omit the lobster to keep the recipe more frugal if needed.
- Frozen lobster ravioli can be used as well - just follow the package instructions.
- Adjust the salt to taste - different stocks have different levels of sodium so it is important that you are tasting the sauce while cooking.
Frequently Asked Questions
You can eat many different sauces with lobster ravioli. Popular sauces include a brown butter sauce, creamy lemon sauce, a garlic butter sauce, just simple lemon and garlic, or a classic red sauce.
Lobster ravioli with cream sauce is great served with a light salad, fresh bread, steamed vegetables, or fresh roasted vegetables. Most pasta sauce goes well with lobster ravioli, with the exception of meaty sauces like Bolognese.
Leftover lobster ravioli sauce can be stored in an airtight container in the fridge for 1-2 days. Reheat it in a skillet over medium low heat. You will need to add additional milk or stock as the sauce will have thickened in the fridge.
Slowly stir in the milk or stock over medium-low heat until it is warmed and the desired consistency is reached.
Leftover pasta should be stored separately and heated in the microwave.
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Recipe
The Best Sauce for Lobster Ravioli
Ingredients
- 3 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 shallot minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- ¼ cup sherry room temperature
- ¾ cup whole milk room temperature
- 1 cup seafood stock
- 1 teaspoon salt
- ½ teaspoon hot paprika
- ⅛ teaspoon black pepper
- ¼ teaspoon dried tarragon
- 4-6 ounces lobster tails optional, blanched and peeled
- ¼ cup grated Parmesan cheese for serving (optional)
- Fresh tarragon for serving (optional)
- Lemons for serving (optional)
- Lobster ravioli substitute any ravioli or pasta
Instructions
- Heat the butter in a skillet over medium heat. Add the shallot and garlic and sauté until they soften, about 2-3 minutes.
- Add the tomato paste and cook for 1-2 minutes.
- Sprinkle in the flour and mix it to form a roux, stirring constantly to prevent burning.
- Slowly stir in the sherry, stirring/whisking constantly.
- Slowly stir in the milk, adding a little at a time, stirring constantly, until a thick liquid/paste forms.
- Add the seasonings (salt, pepper, paprika, tarragon) and cook for 1-2 minutes, stirring.
- Slowly pour in the seafood stock while stirring/whisking constantly to prevent it from breaking.
- Stir in the lobster chunks and cook for 30-60 seconds so the lobster meat cooks.
- Remove from heat, stir in Parmesan cheese (optional) and serve over lobster ravioli.
How to Blanch Lobster Tails:
- Heat a pot of water to boiling. Place the lobster tails in the boiling water for 1 minute.
- Remove from the water and let cool. Using kitchen shears, cut the underside of the shell and gently peel it back to reveal the lobster meat.
- Slowly remove the lobster meat from the shell. Chop into 1" chunks to add to the sauce.
Expert Tips:
- Substitute white wine for the sherry if needed (I recommend the sherry if you can though).
- You can use store-bought lobster ravioli or any other type of store-bought ravioli or pasta to serve with this sauce.
- Stir/whisk the sauce continuously when adding the sherry and milk to ensure it doesn't clump.
- If the sauce is too thick stir in more seafood stock until it reaches the desired consistency. If too thin, stir in some reserve pasta water until it is thin enough.
- The fresh tarragon, lemon and Parmesan cheese are options, but I highly recommend using them for the best results.
- You can omit the lobster to keep the recipe more frugal if needed.
- Frozen lobster ravioli can be used as well - just follow the package instructions.
- Adjust the salt to taste - different stocks have different levels of sodium so it is important that you are tasting the sauce while cooking.
Nutrition
Henry says
Used this to make tortellini and it came out great! I loved the chunks of lobster.
Danielle says
Thanks!