Name: The Best Lobster Ravioli Sauce With Crabmeat Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 16 ounces lobster ravioli - store bought; 2 tablespoons unsalted butter; 3 cloves of garlic - 1 tablespoon of minced; 1 shallot - diced; 2 teaspoons tomato paste; 1 roma tomato - diced; 1 cup chicken broth; 1 cup heavy whipping cream; 1/2 cup grated parmesan cheese; 3/4 cup crabmeat (imitation); 2 tablespoons brandy; 1/2 teaspoon dried thyme; 1/2 teaspoon black pepper; Fresh parsley - chopped (optional garnish); Sea salt to taste

Jump to Recipe

This creamy lobster ravioli sauce is very easy to make and with simple ingredients. It’s made with heavy cream, shallots, garlic, butter, parmesan cheese, and crabmeat.

There is a dark bowl with ravioli/pasta and a cream sauce that has chopped crabmeat and chopped tomatoes. There is chopped fresh parsley sprinkled over the top. There is a spoon resting in the bowl. In the background there is a gray cloth napkin, sprigs of fresh parsley, and a block of parmesan cheese. Items are on a wood surface.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Prep Level: Beginner +

What You’ll Love

Simple Recipe Yet Decadent – A store-bought ravioli and a quick sauce that makes a gourmet dish ready in less than 30 minutes.
Two Seafood Delights in One Dish – Lobster and crab bring sweet, buttery richness that is delicious.
Versatile for Any Occasion – A perfect dish for a busy weekday, dinner parties or date night.

If you love the lobster ravioli from Carrabba’s Italian Grill, I have a feeling you are going to enjoy this Italian dish.

There is a blue shallow bowl with ravioli/pasta and a cream sauce that has chopped crabmeat and chopped tomatoes. There is chopped fresh parsley sprinkled over the top.

This easy sauce is my version of Carrabba’s lobster ravioli recipe. It’s not a copycat but a spinoff dish from a great Italian restaurant.

Ingredient Notes

Various size bowls with ingredients in them: chopped crabmeat, chopped shallots, chopped tomatoes, butter, ground pepper, dry thyme, tomato paste, and sherry. There are two glass measuring cups. One with chicken broth and one with heavy cream. There are sprigs of parsley, cloves of garlic and a wedge of parmesan cheese on a small wooden board. Items are on a white surface.

Butter: Use unsalted butter so you can better control the salt level. It adds richness and a velvety base to the sauce. You can also use extra virgin olive oil.
Garlic: Freshly minced garlic infuses the sauce with an aromatic savory base. Avoid pre-minced for the freshest flavor.
Shallot: A finely diced shallot adds a mild, sweet onion flavor that complements the seafood without overpowering it. If you don’t have shallots on hand, red onion or yellow onion (both will be a little stronger so use less).
Tomato paste: Adds depth of flavor and a subtle sweetness to the sauce.
Roma tomatoes: A chopped fresh Roma tomato brings a natural acidity and freshness that complements the cream sauce.
Chicken broth: Using broth lightens the richness of the cream and butter. Chicken stock or vegetable broth can be used.
Heavy cream: The key to a creamy and smooth sauce that coats the ravioli.
Grated Parmesan cheese: Use freshly grated Parmesan for the best melt and flavor. It thickens the sauce slightly and adds a salty, nutty richness.
Imitation crab meat: A budget-friendly option that is has a mild, sweet seafood flavor. You can use real lobster meat, lump crab meat, or omit all together to make a garlic cream sauce for the pasta.
Brandy: Just a splash adds a touch of depth. Let it cook a couple of minutes to burn off the alcohol while keeping its rich flavor. If you don’t have any brandy around, a splash of dry white wine or fresh lemon juice will work.
Seasonings: I use dried thyme and fresh ground black pepper. You can use a touch of Old Bay or seafood seasoning. Add a pinch of crushed red pepper flakes to add warmth and depth to the sauce.
Lobster ravioli: Store-bought or homemade both work. Look for ones filled with real lobster meat for the best flavor.

Step-by-Step Instructions

There is a rectangular wooden board with a mound of chopped onion and a mound of minced garlic. There is a kitchen tool that minces garlic that is resting on the back of the board. The board is on a dark gray surface.

There is a large gray skillet with chopped shallots and minced garlic cooking in butter. There is a wooden spoon resting in the skillet. Skillet is on a white surface.

Cook ravioli in a large pot of water according to the package directions.
Dice shallot, mince garlic, and chop tomato.
Melt butter, add shallots, garlic, and thyme and sauté.

There is a large gray skillet with chopped shallots, minced garlic and chicken broth cooking. There is a wooden spoon resting in the skillet. There is a clear glass measuring cup with heavy cream in it, a plate with grated parmesan cheese on it, two small bowls, one with dry herbs in it and the other with tomato paste in it in the background. Items are on a white surface.

There is a large gray skillet with chopped shallots, minced garlic, chicken broth, and heavy cream cooking. There is a wooden spoon resting in the skillet. There is a plate with grated parmesan cheese on it, two small bowls, one with dry herbs in it and the other with tomato paste in it in the background. Items are on a white surface.

Stir in chicken broth.
Slowly add in heavy cream, add the parmesan cheese, thyme, tomato paste, and black pepper.

There is a large gray skillet with a cream sauce with tomatoes, cheese and herbs cooking in it. Skillet is on a white surface.

Large gray skillet with a cream sauce with tomatoes, cheese and herbs cooking in it. There is a mound of chopped crabmeat in the center of the skillet. Skillet is on a white surface.

Continuously stir until cheese is melted. Add the brandy and tomato and give it a couple of stirs.
Stir in the cut up crabmeat.

Large dark skillet with ravioli/pasta and a cream sauce that has chopped crabmeat and chopped tomatoes. Skillet is on a white surface.

Add the cooked ravioli to the pink sauce. Serve hot.
Garnish with fresh parsley, grated parmesan cheese, or even lemon zest if desired.

Optional Add-ins

This simple sauce is delicious and is an easy recipe but you can add or substitute ingredients to your liking.

Spinach works great in this sauce. Lightly saute a couple of cups of fresh spinach at the end of cooking the shallots and garlic. Continue with the rest of the recipe as directed.
Mushrooms are often used in pasta dishes. Sauté over medium heat until brown and set aside. When the sauce is finished , stir in the cooked mushrooms.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

Don’t overcook the ravioli – Lobster ravioli cooks quickly, just 3 to 5 minutes. Remove it as soon as it floats to the top to prevent the filling from becoming watery.
Simmer the sauce slowly – Keep the heat on low once all the sauce ingredients are combined. Rapid boiling can cause the sauce to separate or thicken too quickly.
Adjust the consistency – If the sauce becomes too thick, stir in a splash of chicken broth or add a little extra cream to thicken it.

Storing

Store any leftovers in an airtight container, refrigerated for up to 3 days.
In general cream sauces don’t freeze well, they often separate when thawed. It is not recommended to freeze this sauce.

What to Serve with Lobster Ravioli

Roasted or steamed vegetables – Try Brussels sprouts, broccoli, or green beans for a fresh, vibrant contrast.
Side salad – Pair with either a chopped salad or a savory roasted sweet potato salad for a complete meal.
Parmesan roasted potatoes – If you want something heartier, crispy smashed roasted potatoes make a delicious side.
Bread – Either a crusty baguette or delicious garlic bread from The Kitchen Is My Playground.

Yield: 4 servings