Lobster Ravioli with Rosé Dill Sauce

This dish just looks like a celebration and sounds like one too! Lobster Ravioli with Rosé Wine Sauce is special in every way. It’s delicate yet surprisingly satisfying, filled with tender lobster (don’t worry – you don’t have to prepare this homemade – you can cheat and buy lobster ravioli) and wrapped in a sauce that’s silky, bright, and kissed with the sweetness of red peppers. The rosé gives everything a soft, blushing glow. It’s a gorgeous lobster‑rosé pink and feels festive the moment it hits the table.

What I love most is how effortlessly it all comes together. It’s light enough for warm evenings, refreshing enough to feel special, and still hearty enough to leave you content. The kind of meal that makes you pause, smile, and savor the moment.

Lobster Ravioli with Rosé Dill Sauce

1 lb. lobster ravioli|
4 cups rosé wine, divided
2 Tbs. butter 
1 large red bell pepper, chopped
sea salt and pepper

2 Tbs. cream

1 Tbs. all-purpose flour

2 Tbs. fresh dill, chopped

Bring a large pot of 2 cups of rosé wine to a boil.

Add the lobster ravioli and bring to a rolling boil.

Reduce to a simmer and cook for 3 minutes.

Remove from heat and, using a slotted spoon, drain the ravioli and set aside, reserving any excess cooking rosé.

Add the butter and bell pepper and cook until the pepper is soft. Add the additional 2 cups of wine.

Bring to a boil, seasoning with salt and pepper, adding the cream and sifting in the flour.

Whisk constantly until the sauce becomes thick and creamy.

Pour the silky sauce over the ravioli and top with freshly chopped dill weed and additional salt and pepper, if desired.