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Home > Recipes > Lobster Recipes > Lobster Ravioli with Cream Sauce

Simply the best Cream Sauce for Lobster Ravioli! It has a silky texture and hints of garlic, thyme, white wine, and shallot, yet takes just 20 minutes. Pair store-bought ravioli with this elegant homemade sauce and enjoy a meal worthy of date night — or the dinner guests you really want to impress.


  • 18 ounces lobster ravioli
  • 2 tablespoons butter
  • 1 large shallot thinly sliced
  • 2 cloves garlic minced
  • 3/4 cup dry white wine
  • 1/3 cup heavy cream
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon lemon juice
  • kosher salt and fresh-cracked black pepper
  • fresh thyme and lemon wedges optional garnish


  • Boil a large pot of water, add a generous pinch of salt, then add ravioli and cook just to al dente, according to package instructions. Drain and set aside, tossing with a very small drizzle of olive oil if the sauce is not yet ready.
  • While pasta cooks, melt butter in a large skillet set over medium-high heat. Add shallot and cook for 2-3 minutes, just until softened. Stir in garlic and cook 30 seconds more.
  • Pour in the wine and bring sauce to a simmer. Cook for 3-4 minutes, until the wine is reduced by about half.
  • Reduce heat to medium, then stir in the cream, thyme, and lemon juice. Cook for 1-2 minutes, just until the sauce is smooth and heated through. Add salt and pepper to taste – I usually start with a heaping 1/4 teaspoon salt and 8-10 cranks of pepper. You may prefer more or less.
  • Gently stir ravioli into the sauce. Serve right away with additional lemon wedges and sprigs of fresh thyme, as desired.


    • Variations/Add-Ins:
      • Prefer a thicker, creamier sauce? Add 2-3 tablespoons of finely-grated Parmesan cheese along with the cream, and cook until fully melted. You can also pass Parmesan at the table if some diners would like it and others may not.
      • Want to add veggies? Toss some sautéed zucchini or squash, baby spinach leaves, frozen peas, or halved cherry tomatoes in along with the cream.
      • Love lemon? Add a light dash of lemon zest along with the lemon juice, or as a final garnish.
    Recipe courtesy of Nourish & Fete