The best way to serve lobster ravioli is with this easy brown butter garlic sauce. This 5 ingredient, 20 minute pasta dish is easy enough for weeknights but luxurious enough for date nights!
If you're reading this, I'm assuming you probably found yourself in some form of the following situation: you're browsing the grocery store, most likely Trader Joe's or Coscto, and you stumble upon lobster ravioli. You think, "that sounds good!" and you throw it in your cart. You get home, excited to show your spouse what you've found and to make a delicious, fancy dinner. Then you immediately have the a very important question:
What Sauce Do I Serve With Lobster Ravioli?
That's the situation I found myself in. And I'm happy to report that I've found the answer: brown butter sauce. More specifically this luxurious garlicky brown butter sauce with a hint of lemon that is delicious, yet simple enough to let the lobster ravioli shine.
Why You'll Love This Lobster Ravioli With Brown Butter Sauce
The best part about this dish is that it's both incredibly easy and date night worthy. The makers of the lobster ravioli do all the work, so that all you have to do is boil the noodles and whip up the 4 ingredient brown butter sauce. It' perfect for when you're short on time but want something special and comforting.
How To Cook Lobster Ravioli
There will usually be directions on the package, but in the event you can't find them:
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Add the ravioli and return to a gentle boil for 3-5 minutes. The ravioli should float to the top when it's done.
- If your ravioli is frozen, keep it in the freezer until the water is boiling, then cook 7-8 minutes, or until it floats to the top. Stir gently in the beginning to keep the pasta from sticking to the bottom.
- Drain the ravioli and reserve some of the cooking water, about a cup.
How To Make Brown Butter Pasta Sauce
- Add butter to a large skillet( something similar to mine: Le Creuset Signature Cast Iron Skillet) and heat over medium heat until the butter is golden. Watch carefully as it will go from golden to burned quickly!
- Turn heat to low, add the garlic, and cook, stirring, for about 30 seconds.
- Stir in the lemon juice.
- Slowly start stirring in the pasta water and cook until the sauce is thickened and silky.
- Add the ravioli and gently stir to coat. Serve with freshly shaved parmesan.
Tips and Recipe Variations
- Have your butter, garlic and lemon juice ready before you cook, as this dish comes together quickly!
- You probably won't use all of the pasta water. You want enough to make a thick, shiny sauce but not enough for a watery sauce or to dilute the butter too much.
- If you're using unsalted butter, taste the sauce and add salt to taste at the end.
- For more protein, you can add thawed lobster meat or peeled shrimp to the boiling water with the pasta during the last couple minutes of cooking.
- I like to use a microplane zester for shaving parmesan. The fine piece of cheese just sink into the pasta so beautifully!
Wine Pairings For Lobster Ravioli
- Chardonnay (oaked or unoaked) or Chablis
- Sauvignon Blanc
- Pinot Grigio or Pinto Gris
- Sparkling Wine
Did you make this recipe? Please leave a star rating in the comments!
PrintLobster Ravioli with Brown Butter Sauce
The best way to serve lobster ravioli is with this easy brown butter garlic sauce. This 5 ingredient, 20 minute pasta dish is easy enough for weeknights but luxurious enough for date nights!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
- 1 (13 oz) package lobster ravioli
- 6 tbsp salted butter
- 1 large clove garlic, minced
- juice from 1 small lemon, about 2 tbsp
- reserved pasta water from cooking
- fresh shaved parmesan
Instructions
- Prepare garlic and lemon juice for cooking.
- Bring a large pot of water to a boil and add a generous pinch of salt. Cook the ravioli to al dente according to package directions.
- Drain the pasta, reserving about 1 cup of the cooking water.
- Heat butter in a large skillet over medium heat, stirring, until butter is just golden.
- Turn heat down to low, add garlic and cook about 30 seconds, stirring. Stir in lemon juice.
- Slowly pour in the pasta water a little bit at a time, stirring consistently. Cook until you have a thickened, shiny sauce. You will likely not use all of the water.
- Add the ravioli and gently stir to coat.
- Serve with plenty of freshly shaved parmesan.
Notes
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Have your butter, garlic and lemon juice ready before you cook, as this dish comes together quickly!
- You probably won't use all of the pasta water. You want enough to make a thick, shiny sauce but not enough for a watery sauce or to dilute the butter too much.
- If you're using unsalted butter, taste the sauce and add salt to taste at the end.
- For more protein, you can add thawed lobster meat or peeled shrimp to the boiling water with the pasta during the last couple minutes of cooking.
- If cooking ravioli from frozen, do not thaw. Cook 7-8 minutes, or until pasta floats to the top of the pot.
Keywords: lobster ravioli with brown butter sauce, easy lobster ravioli
Patty Henderson says
I made this tonight for Christmas Eve dinner. Followed the recipe and added some white wine and asparagus. Served with garlic toast for a restaurant quality meal. Thank you for a great recipe.
★★★★★
Debbie Rawls says
Hello Patty. Did you use wine instead of pasta water? Thank you
Pat says
I did add a touch of white wine. Slowly added about a half cup of water while whisking. Ended up with a great velvet sauce that was wonderful.
Geranie says
I tried it. Amazing love it. For the people saying that it never thickened. Maybe you added the water too quickly and the heat wasn't high enough for the starch from the pasta to thicken the sauce. I used unsalted butter as I am on a low sodium diet and then seasoned to taste. I also added some herbs to mine.
★★★★★
Judith says
I loved this perfect sauce for the lobster ravioli I purchased at Costco.
I had some left over and used it 4 days later. Just as good, maybe even better.
the sauce never really thickened but that was ok
★★★★★
Victoria says
Thanks for reviewing! This is the same pasta I'm using this sauce for! Hope mine turns out well!
★★★★★
Marny Cleere says
Fabulous flavor! Easy to follow recipe. Great for two. Worthy with sides for four. Happy to add this to my repertoire.
★★★★★
Linda Lee says
I purchased the Lobster Ravioli from Costco and decided to make the brown butter recipe last night I could not get it to thicken and didn't have any cornstarch so, I added Costco's Pesto sauce to the mixture and it came out very tasty. It was wonderful with the flavors of butter, lemon and pesto together.
Thank you for recipe.
★★★★
Michelle says
Perfect as written. I used the Costco lobster ravioli and was happy with the flavor. Would love to try Trader Joe's brand as well. Perfectly nutty garlicky sauce. Added pasta water slow and ended up with an amazing sauce.
★★★★★
Kaleigh says
So glad you liked it!
Brian says
You picture green specks on the ravioli, but no where in the recipe is it mentioned
Amanda says
I saw that too but looks to be parsley which was used for the photos more than the taste 🙂
Michelle says
I thought the sauce was great. I did end up adding a pinch of corn starch... I did think the Costco lobster ravioli was a little underwhelming. . I will try the Trader Joe's one next. I think this sauce would be amazing with shrimp and linguine. Thank you for the recipe!
Lisa says
I just made the sauce and it was very good. I turned the sauce up to medium high heat before s-l-o-w-l-y adding the pasta water. It thickened up nicely.
Elizabeth Leonow says
Absolutely fantastic! So easy to make with loads of flavor. Thanks!
★★★★★
Kaleigh says
So glad you liked it! Thanks for the review 🙂
Leslie says
The flavor was very good but I couldn’t get the sauce to thicken. It would be helpful to know how much pasta water to use or at least a ballpark amount.
★★★★
Jacqueline Marie Hubbard says
The directions mention adding it slowly to desired consistency but you can always add the cheese to the sauce or if that doesn't help thicken it add a pinch of cornstarch.