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Lobster Ravioli With Orange Butter White Wine Sauce

This delectable lobster ravioli gets tossed in a lip-smacking orange butter white wine sauce for an impressive and delicious 20-minute meal.


  • 16 oz (two packages) of Three Bridges Lobster Ravioli

Orange Butter White Wine Sauce

  • 4 TBSP cold butter; 1 TBSP full, 3 TBSP cut into cubes
  • 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
  • Juice of half an orange
  • 1/2 tsp orange zest
  • 1/2 tsp chopped fresh thyme
  • Kosher salt and cracked black pepper to taste


  • Freshly chopped parsley


  • Melt 1 TBSP of butter in a small saucepan over moderate heat. Add the wine, orange juice, orange zest, and thyme. Simmer until the mixture reduces by half — about 8 minutes.
  • In the meantime, on the side, bring a pot of water to a boil for your ravioli.
  • Whisk the cubes of cold butter into the wine reduction one by one until the sauce is smooth and thick, and the mixture is cohesive. This should take about 3 to 4 minutes; do not allow the sauce to boil.
    In the meantime, cook your ravioli for 2-3 minutes, or until tender.
  • Once the ravioli is ready, strain it and return it to it's original (now empty) pot. Add the orange butter white wine sauce, and gently toss the ravioli around until evenly coated.
  • Plate, and garnish with freshly chopped parsley.