Mediterranean Lobster Ravioli

I went to Costco to pick up paper towels and left with a cart full of unintended items, one of which included lobster ravioli. With no plan in mind, I used what was in the fridge and our hands-down favorite pasta recipe (other than mom’s meatballs) was born: Mediterranean Lobster Ravioli Sauce.

You may be accustomed to seeing a creamy sauce paired with lobster ravioli, but I decided on a much lighter sauce to let the flavor of the lobster meat shine. Similar to a garlic butter sauce, but with a few simple additions, this sauce is the perfect complement to lobster ravioli.

Why Lobster Ravioli Sauce Is Going To Become Your New Go-To

Your family will be swooning over this delicious dish.

• It’s Delicate Yet Decadent – So many sauces that are paired with seafood tend to be heavy and creamy, but not this one. While we do like cream sauces, this buttery sauce is the ideal complement to lobster.
• Novice Chef-Friendly – You don’t need to be an expert in the kitchen to whip up this super-simple sauce. 
• Restaurant Quality Meal – With a variety of textures and layers of flavor, this easy yet impressive dish tastes like it’s chef-made. 

Ingredients

Once combined, these simple ingredients become the most succulent-yet-easy dinner ever. 

• Extra Virgin Olive Oil – I try to use the highest quality oil that I have in my pantry for this sauce. Since it is so delicate, it’s important to use the best ingredients for the most flavor. 
• Large Shallot – Be sure to thinly slice the shallot into even pieces so that it cooks evenly. 
• Garlic – Mince the garlic finely and take care to not saute for too long to avoid overcooking it. 
• Baby Bella or Porcini Mushrooms – I coarsely chop the mushrooms so they are evenly dispersed throughout the sauce and don’t overshadow the flavor and texture of the ravioli filling.
• White Wine – A dry white wine like Sauvignon Blanc or Pinot Grigio will work well. Avoid oaked wine like chardonnay which can sometimes become bitter and may be overpowering in this dish.
• Roasted Tomatoes – These are incredibly easy to make! Just follow my simple recipe for roasted tomatoes — you can make them ahead of time and keep them in the fridge or roast them just prior to making this sauce.  
• Capers – The brininess of the capers pairs beautifully with seafood. Be sure to drain them. You may also want to try them first, too — they can vary in flavor. Adjust the amount you add as necessary.
• Unsalted Butter – I prefer unsalted butter since the capers will add plenty of salty flavor. You can also choose to use clarified butter if you prefer. 
• Lobster Ravioli – Purchase the ravioli from the grocery store and prepare it according to the package. Remember that fresh pasta is going to cook much more quickly than a frozen stuffed pasta so plan your sauce preparation accordingly.
• Ricotta Cheese – I like to use the full-fat variety for the most flavor, but you can use a reduced-fat version if you prefer. 
• Lemon – Zest the lemon before slicing to squeeze the citrus onto the finished dish.
• Pine Nuts – You can buy fresh pine nuts and toast them or purchase them already toasted. Toasted nuts offer an elevated flavor profile.
• Flaky Sea Salt and Ground Pepper – Add both of these to taste after plating your sauced pasta. This type of salt will also give a slight crunch.

How to Make Sauce for Lobster Ravioli

This delicate sauce takes so little time to prepare — it makes it so easy to have an elevated meal on the table any night of the week. 

1. Sauté shallots and garlic. Add the olive oil to a large skillet and heat. Briefly sauté the shallots in the olive oil before adding the garlic and continuing to sauté.
2. Add mushrooms and wine. Then, sauté the mushrooms in the oil as well. Once the mushrooms have cooked down and most of the moisture is gone from the pan, pour the white wine into the pan. 
3. Simmer down. Continue to simmer and reduce the mixture until most of the moisture is gone again. 
4. Add capers and tomatoes. Stir in the capers and roasted tomatoes before removing the pan from the heat.  
5. Boil ravioli. Once you’ve brought a large pot of water to a boil, prepare the ravioli according to the directions on the package. 
6. Coat in olive oil. When the ravioli is finished cooking, drain off the pasta water and coat the ravioli with olive oil. 
7. Add ravioli to sauce. Place the frying pan back on the stove and add the butter to the pan. Once the butter has melted, add the ravioli to the pan with the sauce.
8. Transfer to serving plates. When the ravioli is fully coated with the sauce, transfer it to plates for serving. 
9. Add garnishes. Add the ricotta cheese, pine nuts, lemon zest, sea salt, and ground pepper to the top of the pasta before spritzing with lemon juice. 

What to Serve With Lobster Ravioli Sauce

Of course, lobster ravioli is the perfect pairing — that’s exactly what I tailored this sauce to go with. But you can also toss other types of stuffed pasta (like tortellini) with it or use it as a dipping sauce for fried cheese ravioli or tortellini salad kabobs. 

It’s also an amazing accompaniment for all types of seafood. Serve it alongside all sorts of shrimp recipes or drizzled over cod, mahi mahi, salmon, or broiled lobster tails. 

And, of course, surf and turf, with a pan fried steak or brandy garlic butter filet mignon.    

Variations 

This sauce is a beautiful canvas for creativity. Experiment to make your own signature sauce for lobster ravioli. 

• Seafood – Add 1-2 cups of cooked seafood like chopped lobster tail meat, shrimp, crab meat, bay scallops, or langostinos. 
• Olives – If you’re not a fan of capers, try adding diced green olives for brininess, instead. 
• Wine – Substitute chicken broth or cooking wine for the white wine.
• Mushrooms – While I like the meaty texture of baby bellas and the flavor of porcini mushrooms, you can use any variety that you like. 
• Cheese – In addition to the ricotta, you can sprinkle romano or parmesan cheese on top.
• Herbs – Sprinkle on chopped herbs like fresh tarragon or parsley.
• Nuts – Chopped cashews or pecans are a good substitute for pine nuts. 

Common Questions About Lobster Ravioli Sauce

Storage 

This dish is best eaten immediately, but if you do have leftovers you can store them in the fridge. When possible, store the sauce separately from the pasta so that the pasta doesn’t absorb it and become soggy or mushy. 

You can make the sauce ahead of time and store it in the fridge for 3-4 days before pairing it with the ravioli.

How to Store Leftover Mediterranean Lobster Ravioli

Once it has cooled to room temperature, Store the sauce in the fridge for 3-4 days in an airtight container. Store the pasta in a separate container, also for 3-4 days.

How to Freeze Mediterranean Lobster Ravioli

Freeze the sauce for up to 3 months in a resealable freezer bag. If ravioli was previously frozen, avoid refreezing.

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Mediterranean Lobster Ravioli Sauce

5 from 7 votes

Similar to a garlic butter sauce, but with a few simple additions, this sauce is the perfect complement to Mediterranean Lobster Ravioli!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 4

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Ingredients

• 1 tablespoon extra virgin olive oil , plus more for drizzling
• 1 large shallot , thinly sliced
• 3 cloves garlic , minced
• 1.5 cups baby bella or porcini mushrooms , coarsely chopped
• 1/2 cup white wine
• 1 1/2 cups roast tomatoes , coarsely chopped
• 2 tablespoons capers , drained
• 3/4 cup unsalted butter
• 20 ounces lobster ravioli
• 1/2 cup ricotta cheese
• 1 lemon
• 1 tablespoon pine nuts , toasted
• Flaky sea salt and ground pepper

Instructions

• In a large frying pan, heat the olive oil. Add the shallots, sauteing for 2 minutes until they start to soften. Add the garlic, sauteing for an additional minute.
• Add the mushrooms, tossing to coat in oil. Allow them to cook down until the pan is nearly dry, then add the white wine.
• When the pan is dry again, add the roast tomatoes and capers. Turn off the heat and set this aside.
• Boil and large pot of salted water and cook lobster ravioli according to package directions. Drain and drizzle with additional olive oil to prevent sticking. Set aside.
• Bring the sauce pan to a medium heat and add the butter, cooking until it is melted and foamy.
• Using a slotted spoon or spider spatula, carefully transfer the ravioli into the sauce and toss to coat. If adding additional cooked protein, add now.
• Divide evenly over 4 plates, then dollop with ricotta cheese, zest the lemon and then spritz with fresh lemon juice, sprinkle with pine nuts, flaky sea salt and freshly ground pepper.
• If you’ve tried this recipe, come back and let is know how it was in the comments or star ratings.

Notes

Feel free to add 1-2 cups of cooked seafood to the sauce. Chopped lobster, shrimp, langostinos or bay scallops all work well.

Nutrition

Calories: 639 kcal, Carbohydrates: 38 g, Protein: 11 g, Fat: 49 g, Saturated Fat: 27 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 15 g, Trans Fat: 2 g, Cholesterol: 114 mg, Sodium: 697 mg, Potassium: 561 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 1919 IU, Vitamin C: 18 mg, Calcium: 140 mg, Iron: 3 mg

Author: Jessica Formicola

Calories: 639

Course: Main Dish

Cuisine: Mediterranean

Keyword: lobster ravioli sauce, mediterranean lobster ravioli

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