We make this quick lobster ravioli with brown butter sauce with store-bought ravioli and a super quick homemade brown butter sauce. It's the perfect half-homemade weeknight dinner. You can serve it as a main course or a side, and you can use whatever kind of ravioli is your favorite.
We love store-bought ravioli and tortellini because they're super easy and tasty. We recently picked up some Maine Lobster Ravioli from Costco and threw together this brown butter sage ravioli as a surf and turf side dish.
The sauce is just butter, sage, and garlic, and I threw in some peas for extra flavor and nutrition. It's topped with lots of extra parmesan and is so good. It tastes super fancy, but it's fast, easy, and inexpensive.
If you're looking for other ways to use your store-bought filled pasta, try our Creamy Parmesan Tortellini with Tomatoes, Mushroom and Ricotta Cheese Tortellini, or Roasted Red Pepper Tortellini.
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Key Ingredients and Substitutions
- Store-bought ravioli- We love Rana Maine Lobster Ravioli. You can find it at Costco and other grocery stores in the refrigerated section. If you don't want to use lobster ravioli, we love Trader Joe's Brussels Sprouts and Bacon Ravioli, and four cheese ravioli from pretty much anywhere. Tortellini works too!
- Butter- We use good-quality grass-fed butter, but you can use whatever you prefer and have on hand.
- Fresh sage
- English peas- We use and prefer fresh peas, but you can substitute frozen peas.
- Parmesan cheese
- Other ingredients: Olive oil, garlic, and salt
See recipe card for amounts.
Step-by-Step Instructions
Step 1: Cook the ravioli according to package instructions, then drain and set aside.
Step 2: Add butter and olive oil to a large pan over medium-low heat. Allow the butter to melt, then cook, stirring constantly, for 3-4 minutes, or until the butter turns from light yellow to golden.
Step 3: Turn off the heat, then add the garlic, sage, peas, and salt and cook in the residual heat for 2 minutes. Add the ravioli and parmesan cheese to the pan, and stir until all of the ravioli is coated in sauce and toppings.
Frequently asked questions
We love Rana Maine Lobster Ravioli from Costco. If you don't want to use lobster ravioli, we love Trader Joe's Brussels Sprouts and Bacon Ravioli, and four cheese ravioli from pretty much anywhere.
You can! Tortellini would also work well. The sage brown butter sauce would also be great on store-bought gnocchi.
This ravioli tastes best the first day you make it. However, if you have leftovers, you can store them in an air-tight container in the refrigerator for 3-4 days. Reheat it in a saucepan over medium heat with an additional tablespoon of butter until warm.
Expert Tips
- Stir the butter constantly and don't let your pan get too hot or you will burn the butter. You want it to taste lightly toasted, but not burnt.
- Don't add the garlic until you're almost done cooking. If the pan is too hot, it'll burn and taste bitter.
- If you don't like lobster, try this with a different kind of ravioli. Regular cheese, corn, or butternut squash ravioli would all be great options.
- If you don't like peas, just leave them out. This brown butter sauce is so good on the lobster ravioli that you won't miss them. No substitute needed.
Lobster Ravioli with Brown Butter Sauce Recipe
We make this quick lobster ravioli with brown butter sauce with store-bought ravioli and a super quick homemade brown butter sauce. It's the perfect half-homemade weeknight dinner. You can serve it as a main course or a side, and you can use whatever kind of ravioli is your favorite.
2
servings5
minutes10
minutes650
kcal15
minutesPrevent your screen from going dark!
Ingredients
10 ounces 10 store-bought lobster ravioli
5 tablespoons 5 unsalted butter
1 tablespoon 1 olive oil
4 cloves 4 garlic, minced
2 tablespoons 2 fresh sage, roughly chopped
½ cup ½ English peas
Pinch of Pinch of salt
¼ cup ¼ grated parmesan cheese
Directions
- Cook the ravioli according to package instructions, then drain and set aside.
- Add butter and olive oil to a large pan over medium-low heat. Allow the butter to melt, then cook, stirring constantly, for 3-4 minutes, or until the butter turns from light yellow to golden.
- Turn off the heat, then add the garlic, sage, peas, and salt and cook in the residual heat for 2 minutes. Add the ravioli and parmesan cheese to the pan, and stir until all of the ravioli is coated in sauce and toppings.
Notes
- High quality parmesan cheese (not the unrefrigerated stuff in the canister) works best.
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