Let's chat about Lobster Ravioli Sauce for a moment.
Lobster ravioli....I mean, how fabulous! But I get this question all the time, which lobster ravioli sauce do I recommend? And the good news is I recommend five. So no matter what you're creating I've got you covered. Whether it's a tangy tomato sauce, a rich buttery sauce, or even a cheesy sauce, I've got the best of the best outlined on this blog post.
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❤️ Why You'll Love These Sauces for Lobster Ravioli.
I’m sharing my 4 favorite Lobster Ravioli Sauce with you today because I couldn’t choose a favorite! I'm here to help and I know you like your choices:)
🍲 Double down on the Lobster Sauce
Lobster Sauce - Ravioli with a sauce with Lobster in it too! This ravioli with lobster sauce recipe is a showstopper. Imagine tender ravioli smothered in a rich, buttery sauce that’s packed with succulent lobster, a hint of garlic, and a splash of white wine. And the good news, is it’s easy! Recipe below.
The below link is a great recipe but I like to add a little cream and tomato sauce to it;)
👩🍳 Lobster Ravioli with Brown Butter Sage Sauce
A Love Story in a Pan Once upon a time, in a kitchen not so far away, brown butter met sage, and they lived happily ever after – especially on lobster ravioli.
Brown butter sage sauce is like the grown-up version of your favorite childhood comfort food. It's simple (only 2-ingredients) sauce thats sophisticated, and it makes lobster ravioli taste like a million bucks. Just melt some butter until it's golden brown (yes, we said brown, not burned), toss in fresh sage leaves, and let the magic happen. Your lobster ravioli will thank you for this upgrade.
Third Sauce for Lobster Ravioli: Pomodoro Sauce
When Lobster Ravioli Takes a Luxurious Turn
Let's be real – lobster ravioli is already amazing. But, when you drench it in Gorgonzola cream sauce, it becomes the celebrity of the evening. Gorgonzola cream sauce is the sauce of all sauces. It's creamy and gorgonzolaie, and my friends and literally asked if they can lick the plate when their are done. Ha Ha! Combine cream, Gorgonzola cheese, and a dash of sass (optional but highly recommended) for a sauce that transforms lobster ravioli into ameal you'll never forget .
So there you have it. Lobster Sauce, Brown Butter Sage, Pomodoro, or Gorgonzola cream – which sauce will be your favorite?
Here's to elevating your lobster ravioli meal and turning every bite into a flavorful escapade. Happy saucing!
Pomodoro Sauce Recipe:
- ⅓ cup olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28-ounce can/jar/box whole peeled San Marzano tomatoes, puréed in a food processor, or crushed with your hands.
- Parmigiano-Reggiano rind (optional)
- Kosher salt
- 12 ounces spaghetti or other pasta
- handful fresh basil leaves
- 2 Tablespoons of butter
- ⅓ cup finely grated Parmigiano-Reggiano or Pecorino
- Heat extra-virgin olive oil in a skillet large over medium-low heat. (Be sure the skillet is large enough to hold the sauce and the pasta.)
- Add minced onion and cook, stirring, until soft. Go slow, you want to develop the flavors. Add garlic and cook, stirring,until just fregrant. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and the parmesan rind, and season generously with kosher salt. Cook, stirring occasionally until sauce thickens slightly and the flavors meld, for a minimum of 30 minutes and up to several hours. If cooking for more than 30 minutes add water as needed to keep a saucy consistency.
- When ready to serve, bring water to a boil in a pot. Season with 1-2 tablespoons of kosher salt; add spaghetti or other pasta and cook, stirring occasionally, until about 2 minutes before tender. With a slotted spoon or spider, add the pasta to the skillet with the sauce. Continue cooking the pasta in the sauce until al dente, adding a splash of pasta water if necessary.
- Taste, and add more salt and pepper as needed. If it is acidic, add a teaspoon fo sugar.
- Finally, add the torn basil, butter, and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Sauce for Lobster Ravioli: Gorgonzola Cream Sauce
Let's be real – lobster ravioli is already amazing. But, when you drench it in Gorgonzola cream sauce, it becomes the celebrity of the evening. Gorgonzola cream sauce is the sauce of all sauces. It's creamy and gorgonzolaie, and my friends and literally asked if they can lick the plate when their are done. Ha Ha! Combine cream, Gorgonzola cheese, and a dash of sass (optional but highly recommended) for a sauce that transforms lobster ravioli into ameal you'll never forget .
So there you have it. Lobster Sauce, Brown Butter Sage, Pomodoro, or Gorgonzola cream – which sauce will be your favorite?
Here's to elevating your lobster ravioli meal and turning every bite into a flavorful escapade. Happy saucing!
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