Description
Lobster Ravioli in Cajun Cream Sauce is the ultimate indulgent pasta dish. Imagine tender ravioli stuffed with buttery lobster meat, smothered in a rich and spicy Cajun cream sauce that wraps your taste buds in bold Southern flavor. It’s a gourmet experience that feels like it came straight out of a fine-dining restaurant — yet it’s totally achievable at home.
This recipe combines the elegance of lobster with the heat and depth of Cajun spice. The creamy sauce balances the heat while enhancing the seafood’s sweetness. The result? A pasta dish that’s comforting, luxurious, and just a little bit fiery.
Whether you’re planning a romantic date night, hosting friends, or just craving something extra special, this dish delivers. And if you love bold seafood recipes
Ingredients
Ingredients List
Here’s everything you’ll need for lobster ravioli in Cajun cream sauce, clearly organized:
For the Lobster Ravioli:
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1 package lobster ravioli (fresh or frozen, 9–12 oz)
For the Cajun Cream Sauce:
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2 tbsp unsalted butter
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3 cloves garlic, finely minced
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1 cup heavy cream
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½ cup Parmesan cheese, grated
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1 tsp Cajun seasoning (adjust to taste)
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¼ tsp smoked paprika
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Salt and pepper, to taste
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Pinch of red pepper flakes (optional)
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½ cup diced tomatoes (optional, for acidity)
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step-by-Step Directions
Step 1: Cook the Lobster Ravioli
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Bring a large pot of salted water to a boil.
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Gently add the ravioli, stirring occasionally.
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Cook according to package instructions (usually 4–5 minutes) until just al dente.
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Use a slotted spoon to transfer ravioli to a plate. Drizzle lightly with olive oil to prevent sticking.
Tip: Don’t overcook — ravioli will cook slightly more in the sauce.
Step 2: Make the Cajun Cream Sauce
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In a large nonstick skillet, melt the butter over medium heat.
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Add the garlic and sauté until fragrant, about 30 seconds.
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Stir in the Cajun seasoning, smoked paprika, and red pepper flakes if using.
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Slowly pour in the heavy cream, stirring constantly to combine.
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Bring to a gentle simmer. Let it thicken for 3–4 minutes.
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Add Parmesan cheese and continue stirring until smooth and creamy.
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Taste and season with salt and pepper as needed.
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Optionally stir in the diced tomatoes for brightness.
Step 3: Combine & Finish
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Add the cooked lobster ravioli to the sauce.
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Toss gently to coat each ravioli completely.
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Let simmer for 1–2 minutes to allow flavors to meld.
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Plate immediately and garnish with fresh parsley.
Variation: Add a handful of baby spinach during the last minute of simmering for extra color and nutrients.
Step 4: Optional Add-Ons & Variations
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Seafood Boost: Add shrimp or scallops for a deluxe surf-n-surf twist.
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Dairy-Free: Substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
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Extra Kick: Top with sliced jalapeños or a dash of hot sauce.
Nutrition
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Saturated Fat: 23 g
- Trans Fat: 42 g
- Carbohydrates: 32 g
- Protein: 25 g