Creamy Sauce for Ravioli (Prosciutto, Peas and Peppers)

This “Triple P Sauce” is the BEST sauce for store-bought ravioli, especially seafood ravioli! A perfect lobster ravioli sauce for date night.

I developed this sauce recipe when I was looking for a creamy lobster ravioli sauce recipe. I knew I didn’t want a tomato sauce. Instead, I was looking for a rich, creamy sauce! 

I wanted something that was sort of like an alfredo sauce (white sauce), but fresher tasting with interesting additions. I couldn’t find anything that fit the bill online, so I turned to my trusted copy of Marcella Hazan’s Essentials of Italian Cooking. She has every single sauce you could every want in this book! It’s truly the best Italian cookbook out there.

Marcella’s sauce recipe for “Peas, Peppers and Prosciutto Sauce with Cream” stood out as a possibility. I knew that with the simple ingredients and whole foods in her recipe, it would be delicious.

So, I tried her sauce recipe out with some homemade lobster ravioli, and it was divine! Since then, I’ve used it on many types of pasta, including seafood ravioli. I was so happy to have found it! This easy recipe has become a staple in our house since then. You can tell by how stained this page of the cookbook has gotten, right? 

I call this lobster ravioli cream sauce “Triple P Sauce,” because it has peas, prosciutto and peppers in it! I guess I could add an extra P for Parmesan, right? But, quadruple P just doesn’t sound as good!

As I do here at Blackberry Babe, I had to make some substitutions to make this recipe go a little faster, including substitution already roasted red peppers. The result? A very easy sauce to make, with minimal dicing and prep! 

Recipe Substitutions:

There are several substitutions that you could make in this Easy Lobster Ravioli Sauce recipe! The following are great options: 

• Instead of roasted red peppers, feel free to dice (small) fresh red peppers and sauté until soft. 
• Substitute diced asparagus or another fresh green (like spinach) for the peas! 
• Substitute diced bacon or pancetta for the prosciutto
• Use olive oil instead of the butter. 
• You can use frozen peas, just allow them to thaw before adding them to the sauce. The good news is that frozen peas thaw very quickly at room temperature!

Lobster Ravioli Sauce Recipe Additions: 

I think this is the perfect sauce as is, but you can absolutely add ingredients to make it to your taste! I suggest trying these additions to make this recipe your own! 

• Add a tablespoon of tomato paste to make this more of a vodka sauce (pink sauce). 
• Add diced lobster tails for extra lobster flavor! I like to use leftover lobster meat from this delicious Butter Poached Lobster recipe.
• Consider adding a small splash of fresh lemon juice, or a bit of lemon zest for a citrus flavor. 
• Add fresh herbs for beautiful color and flavor. Fresh basil, thyme or fresh tarragon would be lovely! 
• Try adding a splash of dry white wine before you add the cream for a burst of acidity. 
• Add a hefty pinch of Old Bay seasoning for some Northeastern flavor. 

I have seen the suggestion of adding lobster shells to the sauce for 3-4 minutes and heating gently, to infuse the sauce with lobster flavor! I haven’t tried this, but I think it would be a good way to give discarded lobster shells some more use. 

Looking for other pasta sauce recipes? I recommend The Best Homemade Red Wine Pasta Sauce, a traditional meaty red wine red sauce, perfect for special occasion dinners! 

Lobster Ravioli Sauce Serving Suggestions: 

Serve this creamy sauce as the main dish with homemade ravioli or store-bought ravioli cooked al dente! I think this sauce pairs exceptionally well with homemade crab ravioli. You can also try it with:

• store-bought lobster ravioli 
• seafood ravioli
• butternut squash ravioli 
• any shape of pasta from the fresh pasta section! 

The best side dishes for a creamy lobster ravioli are simple to make! I think it’s perfect when paired with a crisp green salad! Julie’s Italian House Salad with Red Wine Dressing is a great choice.

Add in some Air Fryer Garlic Bread, and a glass of Sauvignon Blanc or Pinot Grigio! A nice, dry white wine is the perfect complement for this creamy pasta sauce. 

Want to try your hand at making your own ravioli? It’s not as hard as you’d think! I use this ravioli maker. You can also use wonton wrappers! 

Other Tips: 

I typically use a slotted spoon to fish cooked ravioli out of the large pot of water and directly into the skillet full of creamy sauce (the good stuff)! Quickly toss the ravioli in the sauce and remove from heat. I also like to cook my ravioli for about a minute less than the package directions say, to keep the lobster ravioli filling from seeping out! Remember, the ravioli will continue to cook once you place it in the hot sauce. 

If you’re having a hard time finding lobster ravioli to use with this sauce, I have a few places to check! I usually have good luck finding lobster ravioli at Trader Joe’s and Aldi! It’s super affordable at these two grocery stores. 

Storing Leftovers: 

Store leftover sauce in an airtight container in the refrigerator for 2-3 days. Reheat gently. You may want to add a splash of chicken broth or chicken stock to the sauce before heating, to help it loosen up.