Lobster Ravioli with Tomato Cream Sauce

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This Lobster Ravioli with Tomato Cream Sauce is an easy recipe that uses store-bought refrigerated pasta stuffed and filled with cheese. The dish is topped with chunks of tender seafood and drizzled in homemade sauce.

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What Type of Ravioli to Use

Store-bought packaged ravioli typically comes in a sealed plastic package and is found in the refrigerated or frozen food section of the grocery store. The ravioli is pre-made and comes in a variety of flavors and fillings, such as cheese, meat, and vegetable.

To cook store-bought ravioli, you will typically need to boil it in salted water for a few minutes until the pasta is tender and the filling is hot. You should always refer to the specific cooking instructions on the package.

What Type of Lobster to Use

I use a combination of lobster meat from the tail along with claw meat. I get the claw meat here from Butcher Box. You can also use the meat from lobster tails if you wish.

The best lobster meat to buy is fresh, wild-caught lobster. This type is caught in the ocean and is considered to be of higher quality than farm-raised lobster. Fresh lobster meat should have a sweet and briny flavor and a firm texture. It can be purchased as whole lobsters, tails, or claws.

If you’re using lobster tails, check out our post on How to Clean Lobster Tails.

Sauce for Ravioli

This pairs wonderfully with my homemade tomato cream sauce. It’s so creamy it actually turns a little pink. You can also use your favorite store-bought marinara or alfredo sauce if desired. Here are the key ingredients for the sauce.

• Canned Tomato Sauce: It’s made from high-quality tomatoes that have been processed and canned at the peak of their freshness, ensuring a consistent flavor and quality. This means that the cream sauce will have a consistent texture.
• Tomato Paste: It’s highly concentrated, which means it has a very intense tomato flavor. This makes it a great addition to a tomato cream sauce because it helps to intensify the tomato flavor and create a more pronounced taste in the finished sauce. It’s also a great thickener. When tomato paste is added to a sauce, it helps to thicken and add body. This is important because it helps to create a thicker, richer sauce that will cling to pasta or other ingredients.
• Heavy Cream: It’s used for cream sauces because it has high-fat content, which gives the sauce a rich, creamy texture and flavor. When the cream is heated and combined with other ingredients, it thickens and creates a velvety smooth sauce. It also helps to balance the acidity of the tomato in a tomato cream sauce. The fat in the cream helps to mellow out the sharpness of the tomatoes and adds a depth of flavor that is harder to achieve with other dairy products such as milk or half-and-half.
• Italian Seasoning: Enhances the flavor profile and typically includes oregano, basil, thyme, rosemary, and sage.
• Garlic: Because duh! (Just kidding, are you still reading? 😊) It has a strong and distinctive flavor that complements the tomato flavor in the sauce. When garlic is cooked, it develops a sweet and nutty flavor that can add depth and complexity to the sauce.

How to Make Lobster Ravioli

Full detailed instructions are below in the recipe card.

1. Cook and boil the ravioli in accordance with the instructions on the package.
2. Season the lobster with Old Bay.
3. Heat a skillet on medium heat with olive oil or butter. Add the lobster and cook.
4. Add garlic to the skillet (medium heat) and sauté.
5. Add tomato paste, tomato sauce, heavy cream, Italian seasoning, wine salt, and pepper to taste. Stir until the sauce is smooth.
6. Add the cooked ravioli and lobster to the pan with the sauce.

How to Substitute Heavy Cream

You can also use whole milk, plant-based milk, or half and half (a combination of milk and cream), but the texture and flavor of the sauce will be different.

How to Store Leftovers

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

The best way is to on the stove on medium heat until warm. You can use the microwave if you wish.

Freezing

If you’re making the cream version of the sauce, keep in mind dairy will separate upon thawing and when it’s reheated.

Pair With These Recipes

Air Fryer Garlic Bread
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic
Shrimp Risotto
Cajun Shrimp and Sausage Pasta

More Lobster Recipes

Lobster Tacos
Air Fryer Lobster Tail with Lemon Garlic Butter
Lobster Pizza
Lobster Grilled Cheese
Smoked Lobster Tail
Steamed Lobster Tail