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Homemade Lobster Ravioli Cream Sauce is silky smooth and adds a real wow factor to the dish! You’re going to look like a fancy professional chef serving this indulgent ravioli with a homemade, vodka cream sauce!
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This sauce is made with minimal effort but the effort you’ll put into it is well worth it. I’m telling you, you just might not go back to buying the store bought stuff ever again. Layers of sweet, garlicky flavors with a touch of spice from the red pepper flakes, cheesiness and creaminess, finished with a little brightness from the vodka and citrus gives you the perfect balance to seafood stuffed ravioli!
Where to buy Lobster Ravioli
Any frozen or refrigerator section of an upscale grocery store (Trader Joe’s, Whole Foods, Harris Teeter, etc). You’ll notice that I'm not using lobster-only ravioli, but rather I am using “Crab and Lobster Ravioli”. Any seafood-stuffed ravioli will work with this sauce, so feel free to choose the one that speaks to you most.
Store bought vs making your own
Making your own sauce for seafood-stuffed (more specifically, Lobster) ravioli isn’t difficult. You don’t need to make it complicated by making your own seafood stock (unless you really want to). You just need a few basic ingredients, and you’re ready to make this incredible sauce.
Of course, if you want to make it extremely easy on yourself, you can buy some sauce at the store. It’s best to get a quality, vodka sauce, such as this one. Victoria Vodka Sauce is one of my go-to sauces when I’m not in the mood to make my own. They use clean ingredients and you can’t beat the flavor when it’s compared to other store-bought sauces for lobster ravioli.
Labeled ingredient list
- Olive oil - you’ll want to choose a nice, quality olive oil to cook with. I like to use Terra Delyssa Extra Virgin Organic Olive Oil. It’s pretty much the only brand I use because it has a nice clean flavor perfect for sautéing, making salad dressings, and drizzling.
- Garlic - needless to say you’ll want to mince your garlic for this sauce, it helps to build flavor and adds a nice garlicky zing to your sauce.
- Shallot - shallots are something I keep on hand almost all the time. They have an amazing flavor, subtle garlic notes and a lot of sweetness. If you don’t have a shallot, you can use a tablespoon of a minced yellow onion, they’re the best substitute for a shallot.
- Italian seasoning - this blend helps bring some flavor to the sauce. It’s even better when you saute it with the garlic and shallots to wake the spices up a bit.
- Salt and pepper - to build flavor. You’ll want to salt this sauce to taste as your tomatoes will affect the overall taste.
- Red pepper flakes - to add a bit of a kick. If you’re not a fan of any kind of spice you can leave them out. But if you would like more of a kick add some extra red pepper flakes. You might also feel inclined to serve some on the side with some olive oil for building texture and flavor when plating this dish.
- Crushed tomatoes - this will build the tomato base in your sauce.
- Butter - to add creaminess and flavor. Everything tastes better with butter, doesn’t it?
- Heavy cream - for creaminess and flavor. The heavy cream makes the sauce thicker, and adds a delicious sweetness. If you want to keep things a little lighter, feel free to use half and half or whole milk.
- Vodka - to brighten up the sauce and add a level of indulgence that you simply can’t get without it. Be sure to use a good quality vodka here, because you’ll taste the flavor.
- Parmesan cheese - for cheesiness and flavor in the sauce. Be sure to grate your parmesan cheese yourself, the store bought, pre-shredded stuff is covered in anti-caking agents and it just won’t melt nicely. But I’ve used it in a pinch so it does technically work and won’t be an issue for you if you opt for the pre shredded version.
- Lemon juice - to add a touch of brightness to the sauce.
- Lobster ravioli - you can’t have the sauce alone, right?
- Italian parsley - for garnish and flavor. You could also use some chopped basil.
Steps with photos
Now that we’ve gone over the ingredients you’ll need to make this recipe, let’s talk about the steps we’ll take to get you on your way to the best sauce ever!
Feel free to follow along with the photos so that it’s easier to see exactly what you’ll be doing.
- First, you’re going to heat your pan and saute your minced garlic and shallot together.
- Then, add the spices and give them a stir. This helps to build flavor and wake up the spices.
- After that, mix in the crushed tomatoes, give it a few stirs to allow the flavors to combine and mesh.
- Now that you have a nice smooth tomato sauce, add the butter, heavy cream, vodka, parmesan cheese, and lemon juice. Stir it until it’s totally smooth and melted.
Now here’s the part that’s fun, this is a one dish meal! You don’t need a ton of pans, just one here.
- Add your ravioli package right to the sauce, cover, and simmer it for about 4 minutes.
- Uncover your pan, give the ravioli a gentle stir, be sure it’s a gentle stir, because you don’t want to break them apart.
- Top with some freshly chopped parsley and serve!
This is a very romantic dinner, your partner will surely be impressed!
Substitutions and variations
- Lobster ravioli - first of all, you don’t not have to limit this sauce to only lobster ravioli. As I’ve said, I think that this sauce pairs beautifully with any seafood ravioli. Both homemade and store bought.
- Shallot - shallots can be hard to find. if you don’t have a shallot, use a tablespoon of a small, minced yellow onion.
- Crushed tomatoes - tomato puree will do here.
- Vodka - you can substitute the vodka for any dry white wine. Sure, it’ll change the flavor, but if you like the wine you’re using you’re going to like the sauce. No alcohol? No problem, use chicken broth, veggie broth, or seafood stock in place of the alcohol.
- Parmesan cheese - you can use pre-shredded cheese, but, just be sure it’s from the deli and it’s quality, don’t use the Kraft stuff (please). Pre shredded cheese won’t melt as nicely due to all the preservatives, but it’ll certainly work, perfection isn’t always the goal. Parmesan Reggiano is the best one, shred it yourself for the absolute best results.
- Italian parsley - it’s for garnish and a little flavor so if you don’t have it you can leave it out. Or substitute it for a little chopped basil.
White or red sauce?
This is a combination of white and red sauce. Lobster ravioli can go in either a white or red sauce, but I think this combo with the vodka is the best. And after you give it a try, I think you’ll agree!
If you wish to make this recipe ahead of time, just make the sauce and store it in a jar in the fridge. Then, warm up the sauce with the ravioli (follow the recipe) and it’ll be perfectly fine.
Maybe you’re making this recipe for Valentine’s Day? I think it would be amazing to make this sauce ahead of time in order to save time in the kitchen and keep the mess to a minimum.
Leftovers and storage
Leftovers can be stored in the fridge for up to 3 days in an airtight container. I wouldn’t save them any longer than that.
If you don’t have an airtight container, I recommend investing in some glass food storage containers. You’ll use them all the time and they’re microwave safe for reheating.
How to reheat
Stove top (recommended) - Reheating is a breeze, simply place everything in a pan with a few splashes of dry white wine or broth. Reheat on medium heat until the sauce is bubbly and the ravioli is warmed throughout.
Microwave - to reheat in the microwave simply vent your container, and microwave on high for 2 ½-3 minutes with a splash or white wine or water. Check it, if it’s not warm enough, keep microwaving in 30 minute intervals until it’s warmed through.
Can I make any substitutions?
Yes, see the full sections (above) on recommended substitutions but the most common would be to substitute the vodka for dry white wine. If you don’t want to cook with alcohol, feel free to use just chicken or seafood broth.
When is the best time to serve this recipe?
The best time to serve lobster ravioli with homemade sauce is on Valentine’s day or for a romantic date night. It’s an easy recipe and it just looks romantic!
Can I freeze this recipe?
No, I don’t recommend doing that because the heavy cream won’t heat up very nicely.
What is a good side dish to serve with Lobster Ravioli?
I recommend serving this with a pretty salad such as this one.
More recipes you'll love
- Prosciutto Wrapped Chicken
- Pear and Arugula Salad
Cocktails to pair with this recipe:
- Espresso Martini with Gin (a delicious dessert cocktail!)
- Raspberry Moscow Mule (a light, fruity, delicious mule to have before or after dinner)
Lobster Ravioli Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
- 15 oz can crushed tomatoes
- 2 tbsp butter
- ¼ cup heavy cream
- ¼ cup vodka
- ½ cup Parmesan cheese freshly grated
- 1 tsp lemon juice freshly squeezed
- I package lobster ravioli 9 oz package
- Chopped Italian parsley
- In a pot with some depth, over medium heat add olive oil, shallot, and garlic. Saute for 2-3 minutes. Add the spices.
- Stir in the crushed tomatoes, butter, heavy cream, vodka, parmesan cheese, and lemon juice. Bring it to a simmer. This should take no more than 5 minutes.
- Add the package of lobster ravioli to the sauce. Cover for 4 minutes. Uncover and stir gently (don't break the ravioli).
- Remove from the heat. Garnish with chopped Italian parsley and serve!
If you wish to make this recipe ahead of time, just make the sauce and store it in a jar in the fridge. Then, warm up the sauce with the ravioli (follow the recipe) and it’ll be perfectly fine. Maybe you’re making this recipe for Valentine’s Day? I think it would be amazing to make this sauce ahead of time in order to save time in the kitchen and keep the mess to a minimum. Leftovers and storage
Leftovers can be stored in the fridge for up to 3 days in an airtight container. I wouldn’t save them any longer than that. If you don’t have an airtight container, I recommend investing in some glass food storage containers. You’ll use them all the time and they’re microwave safe for reheating. How to reheat
Stove top (recommended) - Reheating is a breeze, simply place everything in a pan with a few splashes of dry white wine or broth. Reheat on medium heat until the sauce is bubbly and the ravioli is warmed throughout. Microwave - to reheat in the microwave simply vent your container, and microwave on high for 2 ½-3 minutes with a splash or white wine or water. Check it, if it’s not warm enough, keep microwaving in 30 minute intervals until it’s warmed through.