Lobster Ravioli with Cream Sauce


Never go to Trader Joe’s hungry. I came home with so many meals that I would not have otherwise picked out, like this lobster ravioli. Even though I grew up in Seattle, I had never really tried seafood until my boyfriend, Rob, introduced me to it. I realized I had been missing out because now I love sushi, lobster and all kinds of seafood! I recently tried lobster mac and cheese from a food truck at Life is Beautiful, which was amazing, so I figured this pasta was worth a try. I wasn’t sure what sauce to pair it with, so I Googled some simple sauces and came across this recipe from Kitchen Illiterate, which was made with this ravioli in mind. It was perfect and I will use it with future pastas, too.


  • 1/2 tsp. canola oil
  • 1 1/2 Tbsp. butter
  • 2 cloves of garlic, minced
  • 3/4 cup heavy cream
  • salt to taste


  1. Heat a small skillet over medium heat. When hot, add oil and butter. When butter is melted and bubbly, add garlic and stir for about 30 seconds, until fragrant.
  2. Whisk in the heavy cream and bring to a boil, whisking continually. Add a pinch of salt and continue to whisk until sauce has thickened to the consistency you prefer. Pour over pasta and toss until coated.