Lobster Ravioli with Fennel Cream Sauce

A bowl full of lobster ravioli with creamy sauce and a little sprig of fennel.

5 from 11 votes

Lobster Ravioli with Fennel Cream Sauce

This Lobster Ravioli Sauce is flavored with a touch of garlic and sweet fennel. This is the perfect pasta recipe to make for a special occasion since lobster is super fancy. And this lobster ravioli sauce recipe is made with simple ingredients and is ready in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 673kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 tablespoon salt for water
5 tablespoons butter unsalted, divided
1 cup fennel bulb 1/2 bulb thinly sliced, 1-2 inch pieces
1/2 cup onion finely diced
1 cup heavy cream or half and half
13 ounces lobster ravioli
salt and freshly ground pepper to taste
1 large garlic clove minced
salt and pepper to season

Instructions

Bring a large pot of water to a boil over high heat and add in about 1 tablespoon salt.
While water is coming to a boil, melt 2 tablespoons of the butter in a large frying pan over medium heat. Add finely chopped onion and thinly sliced fennel, cook until softened about 8-10 minutes. Add more butter if needed so the veggies don't burn.
Add the heavy cream and 3 tablespoons butter, once the butter is melted add in the minced garlic. Bring mixture to a simmer, cook until it has thickened slightly, about a minute. Remove from heat. Season with salt and pepper. Set aside while pasta is cooking.
To the large pot of salted water, gently add in ravioli. Cook for just 4 minutes for fresh ravioli. Frozen ravioli may take 10-12 minutes to be cooked through.
Reserve 1/2 - 1 cup of pasta water to mix with the sauce to thin it a little. Drain pasta.
In a small bowl, mix the sauce with pasta water to thin it a little. Mix sauce with the pasta. On top of the cooked ravioli, add a sprinkling of parmesan cheese, finely chopped fresh parsley, and a little lemon zest (if desired).

Notes

Add some heat. Sprinkle on some red pepper flakes to the final dish to add some spicy flavor.
Strain sauce. If you don't want pieces of fennel or onion in the sauce you can strain it, but I think those pieces add texture and flavor so I keep them in there.
Fresh nutmeg. You can grate nutmeg over the cooked pasta.
Half and half. To cut down on calories, feel free to use half and half instead of heavy cream. The sauce will be lighter, not as rich and heavy.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition