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prepared lobster ravioli with cream sauce on white plate with lemon slices on the side

Lemon Garlic Cream Sauce for Lobster Ravioli

This rich and glorious cream sauce for lobster ravioli with lemon and garlic is the perfect compliment to your store-bought lobster ravioli. Subtle flavors balanced with just the right seasoning, this lobster ravioli sauce will let the delicate flavor of your ravioli filling shine though. And this sauce is so easy, it comes together in the time it takes to bring your pot of water to a boil.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Main Course, Sauce
Cuisine American
Servings 6 people
Calories 207 kcal


  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cloves garlic minced
  • 1 ½ tsp dried minced onion
  • 1 cup unsalted or low-sodium chicken stock
  • 1 cup half and half
  • ½ tsp kosher salt
  • 1 pinch fresh cracked pepper
  • zest of a lemon
  • 1 (5.5 oz) pkg Boursin Garlic and Herb Gournay Cheese
  • 2 tsp fresh lemon juice
  • 2 to 3 (12 oz) pkgs Lobster Ravioli see Notes
  • garnish: fresh snipped chives, freshly grated parmesan cheese, sprinkle of Old Bay seafood seasoning


  • Bring a large pot of water to a boil.

Make the lobster ravioli sauce

  • While water is heating: Melt the butter in a medium saucepan over medium-high heat. Add the flour, whisk until smooth, and bring to a bubble. Cook 1 minute, whisking regularly, to cook the flour and make a roux.
  • To the roux, add the garlic and cook 30 seconds, whisking regularly, until garlic is fragrant.
  • Add the dried minced onion. Add the chicken stock and half and half, whisking constantly until smooth.
  • Stirring constantly so the bottom doesn't scorch, cook and stir until thickened to coat the back of a wooden spoon. Turn off the heat.
  • To the sauce, add the salt, pepper, lemon zest, and Boursin cheese. Break up the Boursin and stir as it melts. If stubborn little chucks of Boursin appear, use a whisk to force them into submission for a smooth sauce.
  • Add the lemon juice. Taste for seasoning. If the sauce gets too thick, add a splash more half and half to desired alfredo-like consistency.

Cook the lobster ravioli and serve

  • In the pot of boiling water, cook the ravioli according to package directions. For fresh ravioli, this will only be a couple minutes.
  • Drain ravioli, toss in sauce, and divide among serving plates. Alternatively, ravioli can be tossed in a bit of extra virgin olive oil (to prevent sticking), plated, then the Lobster Ravioli Sauce spooned over. (see Notes)
  • Top with fresh chives, parmesan cheese, and Old Bay seasoning. Serve.


I used Rana Lobster Ravioli from Walmart. See the blog writing above for sections covering Where to find lobster ravioli, as well as how to modify this recipe if lobster ravioli is not available (Variations section).
Once cooked, the ravioli can either be tossed in sauce directly or in olive oil then spoon sauce over. This sauce is enough sauce to comfortably submerge up to 3 (12 oz) packages ravioli. If serving more (4-5 packages), I recommend using olive oil and spooning sauce over to stretch the sauce further.
Nutritional information is for the sauce only and does not include ravioli or garnish.


Calories: 207kcal (10%) | Carbohydrates: 6g (2%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Monounsaturated Fat: 2g | Cholesterol: 51mg (17%) | Sodium: 296mg (13%) | Potassium: 77mg (2%) | Sugar: 2g (2%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword cream sauce for lobster ravioli
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