Lobster And Cheese Ravioli: The Perfect Sauce Pairing

Lobster ravioli is a luxurious dish that pairs well with various sauces, each bringing out the delicate sweetness of the lobster in its own unique way. While there is no right or wrong answer, a cream-based or butter-based sauce is generally considered the best option.

- Creamy Garlic Sauce: A rich and smooth sauce that complements the lobster's sweetness.

- Brown Butter Sauce: Features a nutty aroma and a touch of sage, creating an elegant flavour profile.

- Vodka Sauce: Adds a subtle kick to the dish without overwhelming the lobster's delicate taste.

- White Wine Sauce: The acidity of the wine brightens the sauce and enhances the lobster's flavour.

- Pink Sauce: A combination of crushed tomatoes and cream, creating a beautiful pink colour and a robust flavour.

- Lemon Butter Sauce: The freshness of lemon juice and zest adds a tangy twist to the rich butter sauce.

Cream-based sauce

Lobster ravioli is a luxurious dish, and a creamy sauce is a perfect complement to the rich, indulgent flavour of the lobster. Here is a detailed recipe for a delicious cream-based sauce that will elevate your lobster and cheese ravioli.

Ingredients:

• Unsalted butter
• Olive oil
• Garlic cloves, finely grated or minced
• Shallots, finely diced
• White wine (such as Chardonnay or Sauvignon Blanc)
• Chicken or vegetable stock
• Heavy cream or half-and-half
• Grated Parmesan cheese (preferably Parmesan Reggiano)
• Lemon juice and zest
• Salt and pepper, to taste
• Fresh herbs like tarragon, parsley, or basil

Method:

• Start by cooking your lobster ravioli in a large pot of salted water according to the package instructions. Drain and set aside.
• In a separate large pan or skillet, heat a tablespoon or two of butter and a drizzle of olive oil over medium heat.
• Add the minced garlic and finely diced shallots to the pan. Sauté until they are fragrant and just starting to brown. Be careful not to burn the garlic, as it will turn bitter.
• Pour in the white wine to deglaze the pan. Add the lobster shells, if using, and let the wine reduce by half.
• Add the heavy cream to the pan and bring it to a gentle simmer. If using chicken or vegetable stock instead of wine, add it at this step. Let the cream reduce by half, which should take around 10 minutes.
• Strain the mixture to remove the lobster shells and garlic, if desired. Return the cream mixture to the pan.
• Whisk in a tablespoon of tomato paste, some lemon juice, and the grated Parmesan cheese. Season with salt and pepper to taste. Remember that salt is essential in this dish, so don't hold back!
• Add the cooked lobster ravioli to the pan and gently toss to coat with the sauce.
• Serve immediately on a large platter or in a pasta bowl. Garnish with freshly chopped tarragon, parsley, or basil, more grated Parmesan, and a sprinkle of black pepper.

Tips and Variations:

• If you want to make this sauce ahead of time, follow the recipe up to the point of finishing the sauce. Allow it to cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat when needed.
• To intensify the flavour, consider letting the sauce simmer a little longer to reduce and concentrate the flavours.
• For a thicker sauce, continue reducing the cream mixture. For a lighter sauce, add a touch of broth or extra cream.
• Experiment with different fresh herbs like tarragon, chervil, or basil to add a unique flavour profile to the sauce.
• If you're not using lobster shells, you can still add chunks of cooked lobster meat at the end to enhance the lobster flavour. Frozen lobster meat is absolutely fine to use—just make sure it's thawed and well-drained before adding it to the sauce.

Butter-based sauce

Lobster ravioli is a luxurious dish that deserves an equally indulgent sauce to match. A butter-based sauce is an excellent choice, offering a rich and creamy complement to the delicate lobster and cheese-filled ravioli. Here are some tips and variations to create a delectable butter-based sauce:

Ingredients:

Unsalted butter is ideal as it allows control over the saltiness of the sauce. However, if you're in a pinch, vegetable oil can be used instead, creating a delicious, though less buttery sauce. For added flavour, you can also incorporate olive oil.

Freshly minced garlic is crucial. It should be grated finely to ensure proper cooking. Chopped garlic tends to be larger and may not cook evenly, resulting in a pungent taste.

Chicken or vegetable stock can be used instead of wine if preferred. The stock adds a tasty savoury note to the sauce.

Heavy cream is essential for achieving the desired rich and creamy texture. However, if necessary, evaporated milk can be substituted, although the sauce may be slightly thinner.

Freshly grated Parmesan cheese is best. Grating your own cheese guarantees a smooth and creamy sauce.

Lemon juice is a must-have ingredient. It adds a bright, acidic note that cuts through the richness of the dish.

Salt and pepper are used to season the sauce, enhancing all the flavours. Be sure to taste and adjust the seasoning as needed.

Cooking Instructions:

Start by melting the butter in a large pan over medium-high heat. Add the minced garlic and sauté until fragrant, being careful not to let it burn.

Pour in the chicken or vegetable stock and bring it to a simmer. Then, add the heavy cream, and if using, the crab sticks and Parmesan cheese. Stir everything together and cook until the cheese melts, creating a creamy sauce.

Season the sauce with salt and pepper to taste. You can also add red pepper flakes or Cajun seasoning for a spicy kick.

Finally, add the cooked lobster ravioli to the pan and drizzle with lemon juice. Toss everything together and sprinkle with chopped fresh parsley or other herbs of your choice. Serve immediately while it's still hot and enjoy the indulgent dish!

Variations and Tips:

• If you want to add some extra protein, top the dish with sautéed shrimp or lobster tail meat.
• To make the sauce in advance, allow it to cool and then refrigerate or freeze it. When ready to serve, reheat it gently on the stovetop, adding a little cream if needed to adjust the consistency.
• For a thicker sauce, you can add cornstarch mixed with water or milk.
• To make the sauce without cream or milk, you can use Pecorino Romano cheese, chicken stock, and black pepper.
• If you want to elevate the dish further, serve it with a side of lobster tails, saving the shells for a delicious stock.
• To pair with your lobster ravioli, a glass of Chardonnay is an excellent choice. Its buttery or citrusy notes complement the dish perfectly. Other wine options include Pinot Grigio, Sauvignon Blanc, Brut Champagne, or a light Pinot Noir.

Vodka sauce

Lobster Ravioli with Vodka Cream Sauce

This recipe serves four and takes about an hour and fifteen minutes in total to make, including prep time.

Ingredients:

• 1 batch of homemade pasta dough
• 2 raw lobster tails or 200g/7 oz of cooked shrimp/prawns
• 1.5 cups of ricotta (375g)
• 6-7 sun-dried tomatoes (about 1/2 a cup)
• 1 small bunch of fresh parsley
• Salt and pepper, to season
• 1/2 tablespoon of olive oil
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 cup of sieved tomatoes/passata (240g)
• 1/3 cup of heavy cream (80ml double cream)
• 1/3 cup of vodka (80ml)
• 1 bunch of fresh parsley

Filling:

Blitz the ricotta and sun-dried tomatoes in a food processor until smooth and creamy. There might still be small chunks of tomato, which is fine. Add the parsley and lemon zest and pulse until combined, then transfer to a bowl and set aside.

Cook the lobster tails in boiling water for around 7-8 minutes (they will turn bright red). Set the lobster aside until it is cool enough to touch, then cut it in half and remove the meat. Finely chop the lobster meat, then add it to a bowl with the rest of the ricotta filling mixture.

Sauce:

Add finely chopped shallots and garlic to a skillet with a little olive oil and saute until soft but not browned. Next, add the sieved tomatoes and simmer gently for 5 minutes. Add the vodka, stir, and simmer the sauce for around 7-8 minutes to cook out the alcohol. Season with salt and pepper. Add the cream and parsley and stir into the sauce, simmering for another 1-2 minutes. You can thin out the sauce with around 1/3 cup (80ml) of pasta water when the ravioli are cooking.

Ravioli:

Roll out the pasta using a pasta machine and fill with 1 teaspoon of filling per ravioli. You can use a ravioli maker to fill the ravioli, or check out this guide for other methods.

To Serve:

When the sauce is ready, bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, tossing gently to coat in the sauce, and serve.

Brown butter sauce

To make a brown butter sauce, start by melting butter in a large skillet or saucepan over medium heat. Keep a close eye on the butter, as you want it to turn a golden brown colour; it will go from golden to burnt very quickly. Once the butter is browned, turn the heat down to low and add some minced garlic, cooking for about 30 seconds while stirring. To add a bit of acidity and freshness to the sauce, stir in some lemon juice.

At this point, you can slowly start to stir in some pasta water. The pasta water will help to thicken the sauce and create a silky, glossy texture. You want to add just enough water to create a thick, shiny sauce without making it too watery or diluting the butter too much. Finally, add the cooked ravioli to the pan and gently toss to coat in the sauce. Serve immediately with plenty of freshly shaved or grated Parmesan cheese.

If you're using unsalted butter, be sure to taste the sauce and add salt as needed. You can also experiment with adding other ingredients to the sauce, such as red pepper flakes for a spicy kick, or a splash of heavy cream for extra richness. This sauce is incredibly versatile and can be used with other types of ravioli or pasta, seafood, chicken, or vegetables.

White wine sauce

A white wine sauce is a perfect pairing for lobster and cheese ravioli, creating a delicate balance of flavours that will impress your taste buds. This sauce is simple to make and only requires a few ingredients, yet it adds a touch of elegance to your dish. Here is a detailed recipe and some tips to guide you through the process:

Ingredients:

• Butter (unsalted)
• Garlic (freshly minced or jarred chopped)
• White Wine (dry variety such as Pinot Gris, Pinot Grigio, or Sauvignon Blanc)
• Lemon (freshly squeezed juice and zest)
• Fresh Sage Leaves
• Kosher Salt (such as Diamond Crystal brand)
• Heavy Cream
• Lobster Ravioli (store-bought or homemade)
• Fresh Basil or Parsley (optional)

Step-by-Step Instructions:

• Melt the butter in a pan over medium-low to medium heat.
• Add the garlic and sage, cooking until the garlic is softened and fragrant, about 1 minute.
• Pour in the lemon juice and white wine. Simmer for about 5 minutes, allowing the alcohol to cook off slightly and the butter to turn a light brown.
• Cook the lobster and cheese ravioli according to package instructions in a separate pot of salted, boiling water. Fresh ravioli will take around 1-2 minutes, while frozen ravioli may take 5-6 minutes.
• Set the cooked ravioli aside, drizzling a bit of olive oil to prevent sticking.
• Slowly stir in a small amount of pasta water into the sauce at a time. The pasta water will help to thicken the sauce.
• Continue cooking until the sauce reaches your desired consistency. It should be thick enough to lightly coat the back of a spoon.
• Add the cooked lobster and cheese ravioli directly into the sauce, coating them well.
• Serve immediately with a sprinkle of fresh basil or parsley on top, if desired.

Tips for Customization and Serving:

• If you prefer a spicier dish, add a pinch of red pepper flakes or Cajun seasoning to the sauce.
• For extra protein and indulgence, top the dish with sautéed shrimp or lobster tail meat.
• This white wine sauce pairs well with a variety of sides. Try serving it with a light salad, roasted vegetables, or sautéed greens.
• To elevate your dining experience, pair this dish with a crisp, dry white wine, such as Sauvignon Blanc, Brut Champagne, or Pinot Noir.
• If you have any leftovers, store the sauce and pasta separately in the refrigerator for up to 3 days. Reheat the sauce gently over low heat to prevent separation.

Frequently asked questions