Lobster Ravioli in Pink Prosecco Cream Sauce Tips, FAQ & printable recipe

Tips for success

To make this dish even quicker, use a high-quality store-bought pink sauce. Look for one that's rich and creamy, or make your own by mixing equal parts marinara and heavy cream.

If you want a lighter version, substitute half-and-half for the heavy cream, though the sauce won't be as thick. For a touch of heat, add a pinch of red pepper flakes with the spinach. Always taste the sauce before adding the ravioli and adjust salt and pepper as needed.

When adding the ravioli, use a slotted spoon to lower them gently into the sauce, avoiding splashes. This helps keep the ravioli intact. If you have leftover sauce, it's wonderful tossed with regular pasta or used as a base for a baked pasta dish.

The key to a smooth sauce is to stir gently and not overwork it. Let the ravioli simmer without stirring too often—just an occasional gentle nudge with a wooden spoon is enough.

Variations

• Spicy Pink Sauce: Add 1/2 teaspoon red pepper flakes along with the spinach for a gentle heat that complements the creamy sauce. The spice will cut through the richness without overwhelming the lobster.
• Herb Swap: Replace the tarragon with fresh basil or chives for a different aromatic profile. Basil adds a sweet, peppery note, while chives offer a mild onion flavor. Adjust the amount to taste.
• Non-Alcoholic Version: Substitute the prosecco with an equal amount of chicken or vegetable broth. The sauce will be slightly less complex but still delicious. Add a squeeze of lemon juice at the end to replicate the acidity.
• Shrimp Ravioli: If lobster ravioli are unavailable, use shrimp ravioli or any seafood ravioli. The cooking time and method remain the same. Adjust the final seasoning to complement the shrimp's sweetness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or broth.

Freezer

Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a skillet over low heat, adding a splash of milk or broth to loosen the sauce. Stir gently until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to restore its silky texture. Reheat gently in a skillet over low heat, stirring occasionally, until heated through. Avoid microwaving on high, as it can cause the sauce to separate.

The sauce can be made up to 2 days ahead and kept in the refrigerator. When ready to serve, reheat the sauce in a large skillet, then add the ravioli and proceed with the recipe. The ravioli are best cooked fresh, but you can also assemble the entire dish and refrigerate it unbaked for up to 24 hours; then reheat gently in a covered skillet until warmed through.

Serving ideas

Serve this lobster ravioli as a main course with a side of crusty bread to soak up the delicious sauce. A simple green salad with a lemon vinaigrette makes a bright, refreshing contrast.

For a more indulgent meal, start with a light appetizer like bruschetta or a small antipasto platter. The dish pairs beautifully with a glass of prosecco or a crisp white wine like Pinot Grigio.

For a beautiful presentation, spoon the ravioli into shallow bowls and drizzle extra sauce over the top. Garnish with additional fresh tarragon and lemon zest just before serving.

If you like, add a few cracked black pepper flakes for a subtle kick. This dish is elegant enough for a dinner party but simple enough for a weeknight treat. Enjoy it warm, with the sauce coating every bite.

Frequently asked questions

Recipe card

Lobster Ravioli in Pink Prosecco Cream Sauce

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb fresh lobster ravioli
• 2 cups pink sauce (tomato-cream sauce)
• 1/2 cup prosecco
• 1/2 cup heavy cream
• 2 cups baby spinach
• 1/2 cup grated parmesan
• 2 tbsp fresh tarragon leaves
• 1 tsp lemon zest

Instructions

1. Pour the pink sauce into a large skillet and set over medium heat. Add the prosecco and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce the heat to low.
2. Gently slide the lobster ravioli into the sauce in a single layer. Spoon some sauce over the tops to coat them evenly.
3. Cover the skillet and simmer gently for 5-7 minutes, until the ravioli are heated through and tender. The sauce will reduce slightly and cling to the pasta.
4. Stir in the baby spinach and grated parmesan. Continue to cook for 1-2 minutes, stirring gently, until the spinach is wilted and the cheese is fully melted into the sauce.
5. Remove the skillet from the heat. Sprinkle with fresh tarragon leaves and lemon zest. Serve immediately in warm bowls.

Contains: gluten, crustaceans, milk, eggs, sulfites

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

38 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.