Lobster Ravioli With Creamy Cajun Butter Sauce

5 from 5 votes

If you’re looking for the absolute best flavor to compliment your lobster ravioli, this creamy cajun butter sauce is a must!

Cook Time25

Total Time25

Course: dinner

Cuisine: Italian

Keyword: butter, cajun, creamy, lemon, lobster, Pasta, ravioli

Servings:

Calories: 422kcal

Bring water with a pinch of salt and a little bit of butter to a boil. Add ravioli to pot with water. If using refrigerated ravioli, it typically cooks for 4-5 minutes. Frozen ravioli will need to be cooked for 8-9 minutes.
While the ravioli cooks, melt butter over medium heat in a saucepan.
Once ravioli is cooked, remove ½ cup of the pasta water and set aside. Then, strain ravioli from the pot and set aside.
When butter is melted, add minced garlic and cajun seasoning and cook for 1-2 minutes. Stir constantly to keep the spices from burning.
Add lemon juice and pasta water to this mixture and bring to a low simmer. Allow to simmer for 1-2 minutes until it develops a slight sheen and is thicker than before.
Add cornstarch with coconut milk in a bowl and whisk until well blended. DO NOT add the cornstarch directly to the hot sauce, it will seize up and you will not be able to incorporate it. Add coconut milk mixture to the sauce and simmer and stir for 10 minutes. The sauce should start to thicken. Be sure to stir every couple of minutes to keep the coconut milk from burning or sticking to the bottom of the pan.
Once the sauce has thickened, remove from heat. Combine ravioli with sauce and stir to coat.

Nutritional information is an estimate and for informational purposes only.