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Lobster Ravioli with Garlic Herb Wine Sauce

This decadent lobster ravioli dish is topped with a silky, garlic-infused white wine herb sauce that tastes straight out of a fine-dining restaurant. It’s the perfect special-occasion meal—elegant, easy to make, and bursting with rich, balanced flavors. Ideal for date nights, anniversaries, or anytime you want to impress.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-Inspired, Seafood
Servings 2 generous portions (or 3 lighter servings)
Calories 550 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan (for sauce)
  • Pasta pot with strainer
  • Microplane (for lemon zest or Parmesan)
  • Silicone whisk or wooden spoon
  • Tongs or offset spatula for plating

Ingredients
  

  • 9–12 oz lobster ravioli (store-bought or homemade)
  • 2 tablespoons butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, finely minced
  • ½ cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons heavy cream (optional for richness)
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh herbs (thyme, parsley, chives, tarragon)
  • Salt and freshly ground pepper, to taste
  • Parmesan, grated (optional for garnish)

Instructions
 

  • Cook Ravioli
    Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package or recipe instructions (typically 3–5 minutes). Drain carefully and set aside, lightly oiled to prevent sticking.
  • Sauté Aromatics
    In a large skillet over medium heat, melt butter. Add shallots and garlic, sautéing until soft and fragrant (about 2–3 minutes). Do not brown the garlic.
  • Deglaze with Wine
    Pour in the white wine. Let it simmer and reduce for 2–3 minutes to cook off alcohol and concentrate the flavor.
  • Finish the Sauce
    Stir in heavy cream (if using), lemon zest, and chopped herbs. Let it bubble gently for another 2 minutes. Season with salt and pepper to taste.
  • Combine & Serve
    Add the cooked ravioli to the pan, gently tossing to coat. Plate immediately, spooning extra sauce over the top. Garnish with more herbs, Parmesan, or a drizzle of garlic-infused oil if desired.

Notes

  • Use quality lobster ravioli: Fresh or frozen is fine, but look for a short ingredient list and real lobster meat.
  • Wine matters: Always use a wine you’d enjoy drinking. The flavor intensifies as it reduces.
  • Sauce flexibility: Add more cream for a richer feel, or leave it out for a lighter finish.
  • Make ahead: Sauce can be prepped 1–2 days ahead and gently reheated. Uncooked ravioli freezes well.
  • Serving idea: Pair with roasted asparagus or lemony arugula salad and a crisp glass of white wine.
Keyword creamy wine sauce, garlic herb sauce, lobster ravioli, romantic dinner, seafood pasta, special occasion dinner, white wine butter sauce