Alright, so you want to feel fancy without actually doing fancy-level work? This Lobster Ravioli with Garlic Butter Sauce is basically restaurant-quality elegance that comes together in about 15 minutes. We’re talking pillowy store-bought lobster ravioli (because we’re smart, not martyrs) tossed in the most incredible garlic butter sauce with white wine, lemon, and fresh herbs. It’s the kind of dish that makes you feel like you’re dining at an expensive Italian restaurant, but you’re actually just standing in your kitchen in sweatpants. Perfect for date night, impressing guests, or just when you want to treat yourself like royalty on a random Tuesday. The best part? Most of the “cooking” is just boiling water and melting butter.
Why You’ll Love This Recipe
- Restaurant-quality but ready in 15 minutes
- Uses store-bought ravioli for maximum convenience
- That garlic butter sauce is liquid gold
- Impressive enough for date night or entertaining
- Tastes way more expensive than it actually is
- Simple ingredients but gourmet results
- Makes you look like a culinary genius
The Good Stuff You’ll Need
For the Ravioli:
- 1 lb fresh or frozen lobster ravioli (store-bought is perfect)
- Salt for pasta water
- 2 tbsp olive oil
For the Garlic Butter Sauce:
- 6 tbsp unsalted butter
- 6 cloves garlic, minced (don’t be shy!)
- 1/2 cup white wine (dry white like Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken or seafood stock
- Juice of 1 lemon
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For Finishing:
- 1/2 cup heavy cream (optional for extra richness)
- 1/3 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Extra lemon wedges for serving
- More Parmesan for the table
Let’s Do This
Step 1: Boil That Water
Bring a large pot of salted water to a boil.
The water should taste like the sea — generously salted.
Step 2: Cook the Ravioli
Add lobster ravioli and cook according to package directions (usually 3-5 minutes for fresh, 6-8 for frozen).
They’re done when they float to the top and are tender.
Reserve 1 cup of pasta water before draining — this is liquid gold for your sauce.
Drain gently — these babies are delicate!
Step 3: Start That Sauce
While ravioli cooks, melt butter in a large skillet over medium heat.
Add minced garlic and cook for 1-2 minutes until fragrant and golden (don’t let it burn!).
Your kitchen should smell absolutely incredible right now.
Step 4: Add Wine and Deglaze
Pour in white wine and let it bubble and reduce by half, about 2-3 minutes.
This cooks off the alcohol and concentrates the flavors.
Scrape up any browned bits from the bottom — that’s flavor!
Step 5: Build the Sauce
Add chicken or seafood stock, lemon juice, lemon zest, and red pepper flakes (if using).
Let it simmer for 2-3 minutes to blend the flavors.
Season with salt and pepper to taste.
Step 6: Optional Cream Addition
If you want it extra rich and creamy (and why wouldn’t you?), stir in heavy cream.
Let it simmer for another 2 minutes until slightly thickened.
The sauce should coat the back of a spoon.
Step 7: Add Ravioli to Sauce
Gently add the cooked ravioli to the skillet with the sauce.
Carefully toss to coat, being gentle so you don’t break them.
Add a splash of reserved pasta water if the sauce seems too thick.
Let everything warm together for 1-2 minutes.
Step 8: Add Cheese and Herbs
Remove from heat and stir in Parmesan cheese until melted.
Add fresh parsley and basil.
Toss gently one more time.
Taste and adjust seasoning — more lemon? More salt? You’re the boss.
Serving Suggestions
Serve immediately in shallow bowls or on warm plates.
Garnish with extra Parmesan, fresh herbs, and lemon wedges.
Crusty bread for soaking up every drop of that sauce is mandatory.
A crisp white wine like the one you cooked with pairs perfectly.
Switch It Up
Different Ravioli: Try crab, shrimp, or even cheese ravioli if lobster isn’t available.
Veggie Addition: Add cherry tomatoes, spinach, or asparagus to the sauce.
Spicy Version: Add more red pepper flakes or a dash of hot sauce.
Herb Variations: Try fresh thyme, tarragon, or dill instead of basil.
Sun-Dried Tomatoes: Add chopped sun-dried tomatoes for extra flavor.
Make-Ahead Tips
The sauce can be made ahead and gently reheated (add cream just before serving).
Cook ravioli fresh for best texture — they don’t reheat as well.
Store leftover ravioli and sauce together for up to 2 days in the fridge.
Reheat gently on the stovetop with a splash of cream or stock.
Questions People Actually Ask
Q: Can I use chicken broth instead of seafood stock? A: Absolutely! Chicken broth works great. Seafood stock just adds extra ocean vibes.
Q: What if I don’t have white wine? A: Use extra stock plus a squeeze of lemon for acidity. The flavor will be different but still good.
Q: My sauce is too thin/thick — help! A: Too thin? Simmer longer or add more Parmesan. Too thick? Add reserved pasta water, a splash at a time.
Q: Can I use dried herbs instead of fresh? A: Fresh is better for this elegant dish, but in a pinch use 1/3 the amount of dried herbs.
Q: Where do I find lobster ravioli? A: Most grocery stores carry it in the refrigerated pasta section or freezer. Whole Foods, Trader Joe’s, and Italian markets definitely have it.
Q: Can I make this dairy-free? A: Use olive oil instead of butter and skip the cream and Parmesan. It won’t be quite as rich but still tasty.
Print
Lobster Ravioli with Garlic Butter Sauce
- Total Time: 20 minutes
- Yield: 4 servings
Description
Alright, so you want to feel fancy without actually doing fancy-level work? This Lobster Ravioli with Garlic Butter Sauce is basically restaurant-quality elegance that
Ingredients
Alright, so you want to feel fancy without actually doing fancy-level work? This Lobster Ravioli with Garlic Butter Sauce is basically restaurant-quality elegance that comes together in about 15 minutes. We’re talking pillowy store-bought lobster ravioli (because we’re smart, not martyrs) tossed in the most incredible garlic butter sauce with white wine, lemon, and fresh herbs. It’s the kind of dish that makes you feel like you’re dining at an expensive Italian restaurant, but you’re actually just standing in your kitchen in sweatpants. Perfect for date night, impressing guests, or just when you want to treat yourself like royalty on a random Tuesday. The best part? Most of the “cooking” is just boiling water and melting butter.
Instructions
For the Ravioli:
- 1 lb fresh or frozen lobster ravioli (store-bought is perfect)
- Salt for pasta water
- 2 tbsp olive oil
For the Garlic Butter Sauce:
- 6 tbsp unsalted butter
- 6 cloves garlic, minced (don’t be shy!)
- 1/2 cup white wine (dry white like Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken or seafood stock
- Juice of 1 lemon
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For Finishing:
- 1/2 cup heavy cream (optional for extra richness)
- 1/3 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Extra lemon wedges for serving
- More Parmesan for the table
Notes
Step 1: Boil That Water
Bring a large pot of salted water to a boil.
The water should taste like the sea — generously salted.
Step 2: Cook the Ravioli
Add lobster ravioli and cook according to package directions (usually 3-5 minutes for fresh, 6-8 for frozen).
They’re done when they float to the top and are tender.
Reserve 1 cup of pasta water before draining — this is liquid gold for your sauce.
Drain gently — these babies are delicate!
Step 3: Start That Sauce
While ravioli cooks, melt butter in a large skillet over medium heat.
Add minced garlic and cook for 1-2 minutes until fragrant and golden (don’t let it burn!).
Your kitchen should smell absolutely incredible right now.
Step 4: Add Wine and Deglaze
Pour in white wine and let it bubble and reduce by half, about 2-3 minutes.
This cooks off the alcohol and concentrates the flavors.
Scrape up any browned bits from the bottom — that’s flavor!
Step 5: Build the Sauce
Add chicken or seafood stock, lemon juice, lemon zest, and red pepper flakes (if using).
Let it simmer for 2-3 minutes to blend the flavors.
Season with salt and pepper to taste.
Step 6: Optional Cream Addition
If you want it extra rich and creamy (and why wouldn’t you?), stir in heavy cream.
Let it simmer for another 2 minutes until slightly thickened.
The sauce should coat the back of a spoon.
Step 7: Add Ravioli to Sauce
Gently add the cooked ravioli to the skillet with the sauce.
Carefully toss to coat, being gentle so you don’t break them.
Add a splash of reserved pasta water if the sauce seems too thick.
Let everything warm together for 1-2 minutes.
Step 8: Add Cheese and Herbs
Remove from heat and stir in Parmesan cheese until melted.
Add fresh parsley and basil.
Toss gently one more time.
Taste and adjust seasoning — more lemon? More salt? You’re the boss.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~26g
- Carbohydrates: ~42g
- Protein: ~18g