Lobster Ravioli with Vodka Cream Sauce
If you're looking for something extra special to serve for guests or a romantic night in then this Lobster Ravioli Recipe is exactly what you need! Silky soft homemade ravioli with made with a simple yet elegant filling and tossed with a creamy tomato vodka sauce!
- Prep time
- 50 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 batch homemade pasta dough
- 2 raw lobster tails (or 200g/7 oz cooked shrimp/prawns)
- 1.5 cup ricotta ((375g))
- 6-7 sun-dried tomatoes ((1/2 a cup))
- 1 small bunch fresh parsley
- 1/2 lemon zest
- Salt and pepper (to season)
- 1/2 tbsp olive oil
- 2 garlic cloves (finely chopped)
- 1 shallot (finely chopped)
- 1 cup sieved tomatoes/passata ((240g))
- 1/3 cup heavy cream ((80ml double cream))
- 1/3 cup vodka ((80ml))
- 1 bunch fresh parsley
- Salt and pepper (to season)
Instructions
- 1
Blitz the ricotta and sun dried tomatoes in a food processor until smooth and creamy (there might still be small chunks of tomato but that's ok).
- 2
Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside.
- 3
Cook the lobster tails in boiling water for around 7-8 minutes (they'll turn bright red).
- 4
Set the lobster aside until cool enough to touch or plunge into a bowl of cold water. Cut the lobster in half and remove the meat.
- 5
Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture.
- 6
Roll out the pasta using a pasta machine. Fill and seal the ravioli with 1 tsp of filling per ravioli.(I love to use a ravioli maker to fill the ravioli but check out this guide for full instructions and other methods).
- 7
Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.
- 8
Next, add the sieved tomatoes and simmer gently for 5 minutes.
- 9
Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper.
- 10
Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes. You can thin out the sauce with around ⅓ cup 80ml of pasta water when the ravioli are cooking.
- 11
When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve.