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This easy lobster ravioli sauce recipe is a creamy pink pasta sauce with tomatoes and an optional touch of wine that's ready in 20 minutes. It makes any pasta dish memorable!
Are you planning a fancy dinner with lobster ravioli? Lucky you! You'll need the best sauce to spoon over it. And we're sharing a mouthwatering one today!
This pretty pink tomato cream sauce is a big 'ole pot of love! How do I know?
Our meal assembly store customers often requested it for special occasion dinners, like Valentine's Day, New Year's Eve, or date night. It's also a recipe that quickly comes to mind when friends or new parents need pampering!
Even though this rich creamy sauce screams extravagance, it only calls for a few simple ingredients and comes together very quickly.
Here's why you'll love this homemade lobster ravioli sauce recipe:
- It only requires 4 ingredients and is easily customized with fresh basil and Parmesan cheese.
- You can intensify the flavor with white wine or vodka. Or leave out the alcohol. It's perfect either way.
- It uses just one pot for easy clean-up.
- Any extra sauce is freezable.
- It's not just for lobster ravioli. Enjoy it with any type of pasta. You'll turn to this recipe again and again.
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Ingredients
Here's what you'll need to make this pink lobster ravioli sauce recipe:
- Crushed tomatoes work best in this recipe. The next best option is to pulse diced tomatoes in a food processor and add a little tomato paste to thicken the mixture.
- Diced tomatoes - Use petite or regular-sized chopped tomatoes, depending on your preference.
- Garlic cloves are minced and sauteed.
- Heavy whipping cream - Half and half or whole milk may be used. But the final result is not as creamy.
- Fresh basil cut into thin strips is added as part of the finishing to impart another layer of flavor but is optional.
- Crushed red pepper flakes are optional if you would like a little heat.
- Dry white wine or vodka is optional. Chardonnay, Sauvignon Blanc, and Pinot Grigio are all great options. Sherry and vermouth are other options as well.
- Salt and black pepper to taste. The amount depends on the salt content of the canned tomatoes.
The quality of the ingredients makes a big difference in taste. Organic canned or boxed tomatoes without added ingredients and a low sodium content work great.
This lobster ravioli sauce recipe is easily adjusted to taste.
- Make it cheesy by stirring in Parmesan cheese.
- Make it sweeter by adding a tablespoon of sugar.
- Give it a lobster flavor by simmering lobster shells in the sauce. Remove them before serving. You can also chop lobster meat (or shrimp) and serve it in the sauce, which gives it a little something extra.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
What is special about vodka sauce?
I was frequently asked at the stores whether the addition of alcohol to this recipe was necessary. And it is absolutely not required. Tomatoes, garlic, cream...that combination is always going to taste amazing.
Spiking the sauce with white wine or vodka intensifies the tomato flavor and gives the sauce a little tanginess. Much, but not all, of the alcohol cooks off while the sauce simmers. Read more about this debate in Ask the Food Lab over at Serious Eats.
Directions with Pictures
Here's how to make creamy lobster ravioli sauce. We'll also show you when to add lobster ravioli.
- Heat olive oil over medium heat in a deep, large skillet or stock pot. Add minced garlic (and red pepper flakes if using) and cook for about one minute or until fragrant.
- Add crushed tomatoes, diced tomatoes with juices, and white wine or vodka (if using) to the pot. Bring tomato mixture to a boil, then reduce the heat and simmer for about 15 minutes. The mixture will thicken as it cooks.
- Stir heavy cream into the mixture and simmer for several minutes more. Taste and add additional salt as needed. This will vary based on taste preferences and the salt content of the canned tomatoes. I usually need to add ¼ - ½ teaspoon.
- Refrigerated lobster ravioli can be added to the sauce at the end of the cooking process. It will not boil. But I find it always comes out perfectly. Alternatively, prepare the ravioli separately and spoon the lobster ravioli cream sauce over the cooked ravioli.
- If using frozen ravioli, cook according to the package directions.
Serving Size: You'll have about 4 ½ cups of lobster ravioli sauce when you're done.
Where to Buy Lobster Ravioli
If you're having trouble finding store-bought lobster ravioli, you're not alone. I'm usually able to find Giovanni Rana Homestyle Ravioli Maine Lobster at Costco or Sam's Club and at my local grocery stores around special holidays. Trader Joe's also sells colorful lobster ravioli.
Or why not make your own? Sunday Supper has an easy recipe for lobster ravioli using wonton wrappers!
What to Serve with Lobster Ravioli
Lobster ravioli with a decadent sauce is rich and flavorful. Keep that in mind when planning a menu around this main dish. Here are some ideas:
- Simple roasted vegetables, such as asparagus, green beans, or zucchini.
- Mixed greens salad with red wine vinaigrette dressing.
- Caesar salad is always a satisfying choice.
- Crusty bread to sop up the extra lobster ravioli sauce.
- Flourless chocolate cake or cheesecake is a sweet ending to the meal.
Storage
Store leftover lobster ravioli sauce in an airtight container for 3-4 days or in the freezer for up to 2 months. When ready to enjoy it, defrost it in the refrigerator overnight and then heat it on the stovetop over medium temperature.
More Pasta Sauce Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Lobster Ravioli Sauce Recipe (Creamy Pink Pasta Sauce)
Ingredients
- 1 Tablespoon olive oil
- 3 garlic cloves minced
- ¼ teaspoon crushed red pepper (optional)
- 28 ounce crushed tomatoes
- 12.5 ounces diced tomatoes one can
- ⅓ cup white wine or vodka (optional) not included in nutritional estimate
- 1 cup heavy whipping cream or half and half
- ¼ cup fresh basil (optional) cut into thin strips
- Salt and black pepper to taste
Instructions
- Heat olive oil over medium heat in a deep, large skillet or stock pot. Add minced garlic (and red pepper flakes if using) and cook for about one minute or until fragrant.
- Add crushed tomatoes, diced tomatoes with juices, and alcohol (if using) to the pot.
- Bring tomato mixture to a boil, then reduce heat to simmer for about 15 minutes. The mixture will thicken as it cooks.
- Stir heavy cream into the mixture and simmer for several minutes more. Taste and add additional salt as needed. This will vary based on taste preferences and the salt content of the canned tomatoes. I usually need to add ¼ - ½ teaspoon.
- Fresh lobster ravioli can be added to the sauce at the end of the cooking process. It will not boil. But I find it always comes out perfectly. Alternatively, it can be prepared separately and the lobster ravioli sauce spooned over it. If using frozen ravioli, it's best to cook it separately.
- Garnish with basil and serve with freshly grated Parmesan cheese.
Notes
Nutrition
This recipe was originally published on February 11, 2014 and has been updated to improve the reader experience.
Tara
You got my attention with "spiked", my dad loved a sauce like this, his favorite!!
Marjory
Oh the power of words!
Lea Ann (Cooking On The Ranch)
Hi Marjory. Really nice recipe. And I must give it a try soon. I have a package of ravioli in the fridge, that will get a good dousing of this sauce. I like adding wine to these types of dishes, but didn't realize it intensified the tomato flavor ... now I know why. Thanks for the recipe.
Marjory
Thanks Lea Ann. It took a little bit of research on my part to determine exactly why I liked it so much!