Easy Lobster Ravioli with Cream Sauce

Homemade Lobster Ravioli with Cream Sauce is a simple, gourmet dish that anyone can make! Delicate wonton wrappers make the perfect easy pasta to go with cream cheese and lobster filling, while the sauce is a savory blend of white wine, shallots, garlic, and cream.

oval serving plate with lobster ravioli arranged on a plate and garnished with cream sauce, lemon slices, and thyme.

Creamy Lobster Ravioli Recipe

Fresh wonton wrappers filled with simple and delicious lobster, and served with a creamy wine sauce. Yum Yummm Yum! 🤤

I don’t know about you, but to me, pasta and seafood with creamy sauce is the perfect romantic dinner. Don’t you think so? I mean, yes, a really good steak is always a great option… but there’s something dainty and intimate about a dish of homemade ravioli in creamy wine sauce.

This one is also made with a lobster filling, which is so sweet and savory, perfect for an amorous occasion!

Making your own pasta is time-consuming though, and not necessarily what you want to be doing on a holiday. Never fear! There’s a super easy shortcut for homemade ravioli: wonton wrappers! 🙌 Made with wheat and eggs, wonton wrappers are basically thin, delicate egg noodle pasta, perfect for these sumptuous lobster ravioli!

close up shot of lobster ravioli arranged on a plate and garnished with cream sauce, lemon slices, and thyme.

What You’ll Need

This dish only needs a few simple ingredients, so make sure to choose the freshest ones available. If you need to cook your own lobster meat, this recipe for Buttery Baked Lobster Tail is super simple to make in the oven!

For the Ravioli

  • Lobster: Diced, cooked lobster meat is the basis of the ravioli filling. Make sure the lobster is very fresh, with no fishy smell or discoloration. If you cook the lobster yourself, it should have a light ocean scent, no ammonia odor at all.
  • Cream Cheese: The cream cheese should be softened to room temperature before making the ravioli filling.
  • Garlic: Mince fresh garlic cloves, or put them through a garlic press. This recipe isn’t really suitable for garlic powder.
  • Lemon Zest: Just a small amount of fine lemon zest gives the ravioli filling a real lift! I like using a zester for this, but you can also shave off some of the lemon rind with a sharp knife, and finely mince it.
  • Salt and Pepper 
  • Wonton Wrappers: Wonton wrappers make it easy to create your own ravioli! Make sure they are thawed (if previously frozen).

For the Sauce

  • Butter: To sauté the aromatics. 
  • Shallot: Don’t skip the shallots! They give that special gourmet taste to the savory cream sauce. Peel and thinly slice one shallot.
  • Garlic: You can mince the garlic, or press it if you’d rather, using a garlic press.  
  • White Wine: Make sure to use a dry white wine, not a sweet wine. Avoid “cooking wines,” which are often treated with salt and preservatives.
  • Thyme: I use dried thyme here, but fresh thyme leaves are also great.
  • Cream: Get that perfect creamy flavor and consistency with real, heavy whipping cream. If you would rather use half-and-half, it will work, but the sauce will be less rich.
  • Salt and Pepper

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