Lobster Ravioli Sauce

Lobster Ravioli coated in a garlic, butter, sage, and white wine sauce in a pan with a wooden spoon.

This sauce for lobster ravioli complements delicate, rich, sweet lobster with garlic, butter, bright lemon, white wine, and earthy sage. It’s simple to make and will be sure to impress!

5 from 110 votes

Print Pin

Course: Main Course, Pasta, Sauce

Cuisine: American

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings: servings

Calories: 635kcal

Equipment

Ingredients

Sauce

4 tablespoons butter unsalted
1 clove garlic large, finely chopped
4 sage leaves fresh, sliced widthwise into thin strips
1 tablespoon white wine
1 tablespoon lemon juice
¼ cup pasta water
kosher salt to taste

Pasta

1 package lobster ravioli about 9 ounces

Instructions

Melt the butter in your pan over medium-low to medium heat.
Add the garlic and sage, and cook for about 1 minute, until the garlic has softened and is fragrant.
Add the lemon juice and wine. Cook for about 5 minutes until the wine taste is less sharp and the butter lightly browns.
In the meantime, cook ravioli in a large pot of salted, boiling water. If your ravioli is frozen, you may need to thaw before cooking. Your ravioli should float to the top when finished. Before draining, reserve about ¼ cup of pasta water.
Set the cooked ravioli aside and drizzle with a bit of olive oil if needed so they don't stick.
Add the pasta water little by little into the sauce, stirring constantly. Continue cooking for several minutes until the sauce thickens enough to lightly coat the back of a spoon and appears glossy.
Add the lobster ravioli directly to the sauce, coat well, and serve.

Notes

Tips

Estimated calories are for sauce only. Consult your packaging for calories in ravioli.
Pay close attention to your sauce and stir frequently. You’ll want the butter browned, but you will not want your garlic to get dark or the sauce will be bitter.
If you’re using salted butter, taste the sauce before adding any additional salt.
Use wine that you would be happy drinking. This will ensure the quality of your sauce.

Storage

Cooked lobster ravioli itself will last in the fridge for about 3 days. The sauce will last the same amount of time.
Store the sauce and pasta separately to maintain the texture of the pasta.
I would not freeze the cooked lobster ravioli. You can store uncooked ravioli in the freezer.
The sauce can be cooled and then poured into ice cube trays. Freeze completely then store in a gallon freezer bag or another freezer-safe container for up to 2 months.

Reheating

From fridge To reheat, let the lemon butter sauce come to room temperature and then heat on medium-low to low heat on the stove until warmed through.
From freezer Defrost overnight in the fridge and then reheat on the stovetop as above.

Nutrition