Lemon Garlic Cream Lobster Ravioli Sauce Recipe
This is the kind of sauce that makes you feel like a better cook than you actually are. This easy lobster ravioli sauce recipe is the perfect white sauce full of garlicky flavor, bright lemon freshness, sweet aromatic basil, and a rich butter cream all without feeling heavy. This easy recipe makes the best sauce for lobster and seafood ravioli that will have you licking the plate and hoping that no one is watching! So turn that frozen store-bought lobster ravioli into a luxe meal that will feel like date night without the dinner reservation. Full recipe card below.
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Why This Recipe Works
This garlic lemon cream sauce delivers luxury without the stress, fuss, or culinary degree. This homemade lobster ravioli cream sauce is a simple yet decadent sauce that pairs effortlessly with sweet lobster flavor. While it is a creamy sauce, it doesn’t feel heavy because it is full of fresh lemon juice and zest. This balances it all out and makes it feel less like an alfredo sauce and more like a lemon butter sauce.
Sauce Ingredients
Making your own creamy pasta sauce for lobster ravioli is easier than you think! This easy sauce uses simple ingredients and feels like it was meant for special occasion dinners! I make this sauce often and have experimented with different ingredients, so I will give you my notes and suggestions based on what gives me the best results.
Butter – The first part of most sauces is the roux which is equal parts of butter and flour. Butter is very important to the process and I recommend using real butter and not margarine.
Flour – For this recipe all purpose flour is going to be the second step in the roux and the thickener of the sauce. You can also use cornstarch if you are gluten free, just use 1 1/2 tablespoons instead of 3.
Garlic – This is a garlic forward sauce and uses a whole head of roasted garlic. I know it seems like a lot but trust me. The roasted garlic adds a complex flavor that is 100% worth it!
Heavy Cream – This is key to achieving a rich and luxurious sauce. Do not swap for milk or half and half. They are too thin and the sauce will end up runny.
Lemon – You’ll use both the zest and the juice of a whole lemon. The lemon zest adds bright punches of flavor while the fresh lemon juice cuts through the richness and keeps the sauce from feeling heavy. Make sure to choose a large fresh lemon that is slightly firm to maximize the juice.
Chicken Broth – This thins out the sauce a little, adds extra flavor, and it deglazes the pan and picks up all the caramelized garlic bits, which become part of the sauce. You can also use chicken stock but you may have to season it more and possibly thin it out with more water.
Fresh Basil – Nothing beats the herbaceous aromatic flavor of fresh basil. This seasons the sauce and and gives it something extra. Not to mention the natural harmony of lemon and basil. If you don’t have basil, you can also use other fresh herbs like fresh parsley or fresh tarragon for a slightly different flavor.
Salt & Pepper – These two spices are all this pasta sauce needs and goes a long way with the fresh flavors of the lemon and basil.
Pasta Water – The starchy water from cooking the ravioli helps the sauce stick to the pasta and loosens it if it gets too thick. Always reserve a little bit of pasta water before you drain and add a tablespoon at a time.
Ravioli – I created this sauce to go with the store-bought lobster ravioli I buy at Costco. It is the perfect complement to the sweet lobster flavor and it makes for a quick and delicious meal.
To make it a special date night meal add fresh lobster, lobster tails, or chunks of lobster meat. Feel free to use homemade lobster ravioli or frozen ravioli. Other seafood ravioli or pastas are also great options for this sauce.
A few weeks ago I made it with smoked salmon and we could not get enough! If you are not up for making homemade ravioli, check your local grocery stores for pre-made options. I was very happy with this one!
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Lemon Garlic Cream Lobster Ravioli Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 3/4 cups 1x
- Diet: Vegetarian
Description
Looking for the perfect lobster ravioli sauce? Look no further. This easy lobster ravioli sauce recipe is the perfect white sauce full of garlicky flavor, bright lemon freshness, sweet aromatic basil, and a rich butter cream all without feeling heavy. This decadent recipe is the perfect sauce for lobster ravioli that will have you licking the plate and hoping that no one is watching! So turn that frozen store-bought lobster ravioli into a fancy meal without all the fuss or dinner reservations.
Ingredients
- 1 head Fresh Garlic
- 3 tbsp Unsalted Butter
- 3 tbsp Flour
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Chicken Broth
- 1 large Lemon juice and zest
- 1 cup Heavy Cream lukewarm
- 2 tbsp Fresh Basil chopped
- 2-4 tbsp Pasta Water
- Parmesan Cheese for topping
Instructions
- Pre-heat the oven to 425 degrees.
- Cut the end of the garlic off (the pointy end, not the root looking end) but do not peel it. Place on aluminum foil and drizzle with olive oil.
- Wrap the head of garlic in the foil and roast for 40-60 minutes.
- When the garlic is done it will be soft and you will be able to squeeze it out or smash it with a fork. Set aside.
- In a large saucepan, melt 3 tablespoons of butter over medium-low heat.
- Once the butter is completely melted, reduce the heat and slowly mix in the flour whisking constantly. This should yield a smooth paste like texture. This is your roux.
- Add the roasted garlic and the salt and pepper and stir until combined
- Slowly stir in the chicken broth and deglaze the pan scraping any bits off the bottom. Allow to simmer for a few minutes and slightly thicken.
- Making sure the heat is set to low, add in the zest and the juice of the whole lemon. Make sure you zest before you cut the lemon as zesting becomes very difficult once it is sliced.
- Slowly whisk in the heavy cream. Make sure it is NOT cold before you pour it in. You do not want it to curdle in the hot pan. Microwave for 25 seconds if need be. Stirring continuously, increase the heat to medium but make sure the sauce is not sitting on the bottom of the pan and burning. Do NOT allow the sauce to boil.
- Add the fresh basil a little at a time stirring until combined. Again make sure the sauce isn’t settling to the bottom and burning. Simmer on low heat for about 3 minutes stirring occasionally. DO NOT allow the sauce to boil. The sauce will thicken as it cooks.
- In a medium size pot, bring water to a boil for the lobster ravioli. Cook ravioli according to package directions. Mine usually only takes 3-4 minutes to cook.
- Before draining the pasta, reserve about 1/4 cup of pasta water. Add a tablespoon of water at a time to the lemon garlic butter sauce if it needs thinning out until desired consistency is reached. I typically use 3 tablespoons.
- Use a slotted spoon to plate the cooked ravioli careful not to break them as they are delicate after cooking.
- Spoon the creamy lobster ravioli sauce on top of the raviolis.
- Top with parmesan cheese, chopped basil, red pepper flakes, or a squeeze of lemon juice.
Notes
Note: While roasting the garlic is recommended, it is not required but it does add a layer of dimension to the sauce. Substitute the roasted garlic for 4 tablespoons (4 garlic cloves) of minced garlic for a faster easy dinner.
- Prep Time: 5 minutes
- Roast Time: 50 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stove Top
- Cuisine: American, Italian
Looking for more sauce recipes try my homemade Cajun alfredo sauce, white garlic pizza sauce, simple red tomato sauce for pizza, or my walnut basil pesto pasta sauce.
Looking for more lemon recipes? Try my quick lemon garlic parmesan pasta, lemon blueberry ricotta bruschetta, lemon basil ricotta pizza, or my lemon blueberry Moscow mule.
Storage
The best way to store leftover lobster ravioli sauce is in the fridge in an airtight container or glass mason jar for up to 4 days. The sauce will thicken as it cools and may look a little separated. That’s normal. When you reheat, add a splash of cream or milk and warm it gently over low heat, stirring constantly. Don’t microwave it on high or the sauce will break.
When to Make Lemon Garlic Cream Sauce
This sauce is one of my favorite recipes and it goes with so much more than just lobster ravioli. It makes and amazing sauce for any seafood pasta and goes well with a variety of noodles. I made this with smoked salmon and penne a few weeks ago and we couldn’t get enough! I can only imagine what an incredible main dish this would be with fresh pasta!
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