This homemade lobster ravioli sauce is a blend of crushed tomatoes, vodka, garlic, and cream. A quick and delicious sauce that’s easy to make and tastes way better than store-bought.
Enjoy this with cheesy garlic bread and vegetable salad for a restaurant-quality meal!
Making ravioli from scratch can be time-consuming therefore I like to use store-bought whenever possible. Most Italian supermarkets carry good-quality lobster ravioli. Although, I highly recommend serving it with homemade sauce. This lobster ravioli sauce is a creamy pink vodka sauce and it cooks in under 30 minutes.
Ingredient Notes
- Crushed Tomatoes – Use good quality canned crushed tomatoes for best results.
- Parmesan Cheese – Freshly grated is best!
- Sugar – It helps balance the acidity of the tomatoes. However, jarred tomato sauces have plenty of sugar so if using jarred, omit the sugar. I only recommend adding sugar when using canned tomatoes.
- Heavy Cream – Don’t use half and half or whole milk. You’ll need heavy whipping cream for this recipe.
- Vodka – Adds so much flavor but feel free to use chicken stock or white wine instead.
Top Tips
- If you want the sauce extra smooth, place the sauce in a food processor before adding the heavy cream and parmesan cheese.
- Cook the lobster ravioli in the sauce, it saves time and less cleanup.
- Not a fan of lobster ravioli? You can use any type of ravioli or pasta. This sauce goes good on everything!
- Place any leftover sauce in a jar with a tight lid and refrigerate for up to 4 days. To reheat, place the sauce in a saucepan and cook until warm.
- Want to make it extra creamy? Add extra heavy cream and parmesan cheese.
- Feel free to add 1 tsp of lobster bouillon base or actual lobster chunks to the sauce.
What Sauce Goes Best With Lobster Ravioli?
It all depends on the restaurant or person. Most restaurants serve lobster ravioli with pink vodka sauce, Alfredo sauce, or creamy garlic sauce. My favorite sauce is definitely pink vodka sauce.
More Sauce Recipes You’ll Enjoy
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Lobster Ravioli Sauce
Ingredients
- 28 ounces crushed tomatoes canned
- 1/2 onion finely diced
- 3 garlic cloves finely minced
- 1 cup vodka
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 1 tsp sugar
- 1/8 tsp red crushed pepper optional
- 1 tsp Italian seasoning
- olive oil
- salt and pepper to taste
Instructions
- Heat about 2 tbsp of olive oil in a large skillet over medium heat. Add the onions and cook for 2-3 minutes or until translucent.
- Stir in the garlic and red crushed pepper and cook until fragrant.
- Add the vodka and cook for 5 minutes or until it reduces by half.
- Add the crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Cook for 5 minutes. Add the heavy cream and parmesan cheese. Check for seasoning.
- Stir in the lobster ravioli, cover, and cook the ravioli according to packaging instructions. Serve warm and enjoy!
Notes
- If you want the sauce extra smooth, place the sauce in a food processor before adding the heavy cream and parmesan cheese.
- Cook the lobster ravioli in the sauce, it saves time and less cleanup.
- Not a fan of lobster ravioli? You can use any type of ravioli or pasta. This sauce goes good on everything!
- Place any leftover sauce in a jar with a tight lid and refrigerate for up to 4 days. To reheat, place the sauce in a saucepan and cook until warm.
- Want to make it extra creamy? Add extra heavy cream and parmesan cheese.
- If you want the sauce to taste like lobster, feel free to add 1 tsp of lobster bouillon base or actual lobster chunks to the sauce.
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