This post may contain affiliate links. Please read our disclosure policy.
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!
Homemade ravioli is one of those things that requires a lot of prep work but is SO worth the effort.
If you’re looking for a way to impress your guests then you just can’t beat a bowl of silky homemade pasta filled with a beautiful filling and tossed in a flavour packed sauce, right?
I mean, our Mushroom Ravioli is without a doubt one of the most popular recipes on our site despite the longer than average prep time (compared to our other recipes).
It gets rave reviews and with good reason it is DELICIOUS! That’s why I’m so excited to share this extra fancy lobster ravioli recipe with you.
Top Tip: Before starting check out my Ultimate Guide to Making Homemade Ravioli for full details on the best tools and equipment and how to fill and seal ravioli.
Ingredients for the filling
Other than lobster there are only a few simple ingredients needed to make the filling. See the photo below that shows all the ingredients you need!
- Ricotta cheese – use full fat and high quality ricotta
- Sun-dried tomatoes – jarred in sunflower or olive oil preferably with a mix of dried herbs for extra flavour
- Lemon zest – adds freshness
- Parsley – make sure to use fresh and not dried
Pin this now to find it later
Pin ItIngredients for the Lobster Ravioli Sauce (Vodka Cream Sauce)
The sauce is INCREDIBLE! It’s the same sauce I use in my Penne alla Vodka recipe minus the pancetta.
It’s made with sieved tomatoes (passata) a small amount of cream, shallots, garlic and vodka. I mean, you cannot go wrong with this sauce!
You can make the sauce in advance and reheat it when you’re ready to serve the lobster ravioli.
See the photo below that shows all the ingredients you need!
How to make Lobster Ravioli – step by step
First of all, you need 1 batch of pasta dough, follow the process in my step by step guide for making homemade pasta dough.
As the pasta dough is resting make the filling.
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) (photos 1 & 2).
Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside (photos 3 & 4).
Cook the lobster tails in boiling water for around 7-8 minutes (they’ll turn bright red) (photos 5 & 6).
Set the lobster aside until cool enough to touch then cut it in half and remove the meat (photos 7-10).
Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture (photos 11-13).
Roll out the pasta using a pasta machine and fill to make ravioli using your prefered method (I love to use a ravioli maker but check out this guide for full instructions and other methods).
How to make the sauce
Add finely chopped shallots and garlic to a skillet/frying pan with a little olive oil and saute until soft but not browned (photo 14).
Next, add the sieved tomatoes and simmer gently for 5 minutes (photos 15 & 16).
Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper (photos 17 & 18).
Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes (photo 21).
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 (photo 22).
Top tips and recipe FAQs
- Pasta dough – Follow this recipe for making Homemade Pasta Dough it’s the recipe I use every time!
- You’ll find our Ultimate Guide to Homemade Ravioli super helpful when it comes to filling and sealing the ravioli.
- Cooking the lobster – Make sure the lobster has cooled completely before mixing with the rest of the ingredients.
- The sauce – You’ll probably need to thin out the sauce with some pasta water so if you’re making it advance wait until you are cooking the ravioli to thin it out.
- Preparing in advance – If you’re making the ravioli only a few hours in advance then make sure to sit them in plenty semolina flour and cover with a dishcloth to stop them drying out too much.
- You can make the sauce in advance to speed things up!
- You can make the filling in advance and store it in the fridge until ready to use.
- Draining the pasta – Always transfer the ravioli to the sauce with a slotting spoon instead of draining them in a colander. They’re super delicate and might burst if you do. PLUS any extra pasta water will add flavour and help emulsify the sauce.
The ravioli filling is made with raw lobster tails. The tails contain the most meat in a lobster and you’ll need two for this recipe. If your lobster is pre-cooked then simply skip steps 5 & 6 for cooking the lobster and chop it as stated in the recipe.
To keep the cost down you can swap one or both lobster tails for cooked shrimp (prawns). I tested this recipe with shrimp and it worked really well.
Yes, if you’ve ever tried vodka sauce you’ll know it has such a delicious and unique flavour but you can leave the vodka out if you prefer.
Yes, but you will need to par-boil the ravioli for 1-2 minutes first, lay them on a clean kitchen towel and leave to dry before freezing to stop them cracking. When cooking from frozen add them straight to salted boiling water without thawing or defrosting them first or the pasta will turn sticky.
More Italian Pasta Recipes you might like
- Egg Yolk Ravioli with Spinach and Ricotta
- Cavatelli and Broccoli Pasta
- Mushroom Ravioli With Parmesan Cream Sauce
- Easy Parmesan Pasta with Butter & Pepper
- White Truffle Cacio E Pepe Recipe (cheese and pepper pasta)
- Pasta Amatriciana – Bucatini, Tomato And Guanciale
- Gnocchi with Walnut Sauce – Salsa di Noci
If you’ve tried this Lobster Ravioli with Vodka Cream Sauce or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Lobster Ravioli with Vodka Cream Sauce
Ingredients
- 1 batch homemade pasta dough
For the Filling
- 2 raw lobster tails , or 200g/7 oz cooked shrimp/prawns
- 1.5 cups ricotta , (375g)
- 6-7 sun-dried tomatoes, (½ a cup)
- 1 small bunch fresh parsley
- ½ lemon zest
- Salt and pepper, to season
For the Sauce
- 1/2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 cup sieved tomatoes/passata, (240g)
- ⅓ cup heavy cream, (80ml double cream)
- ⅓ cup vodka, (80ml)
- 1 bunch fresh parsley
- Salt and pepper, to season
Instructions
How to make the filling
- 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).
- Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside.
- Cook the lobster tails in boiling water for around 7-8 minutes (they’ll turn bright red).
- 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.
- Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture.
Fill and seal the ravioli
- 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).
How to make the sauce
- Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.
- Next, add the sieved tomatoes and simmer gently for 5 minutes.
- Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper.
- 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.
- 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.
Notes
- Pasta dough – Follow this recipe for making Homemade Pasta Dough it’s the recipe I use every time!
- You’ll find our Ultimate Guide to Homemade Ravioli super helpful when it comes to filling and sealing the ravioli.
- Cooking the lobster – Make sure the lobster has cooled completely before mixing with the rest of the ingredients.
- The sauce – You’ll probably need to thin out the sauce with some pasta water so if you’re making it advance wait until you are cooking the ravioli to thin it out.
- Preparing in advance – If you’re making the ravioli only a few hours in advance then make sure to sit them in plenty semolina flour and cover with a dishcloth to stop them drying out too much.
- You can make the sauce in advance to speed things up!
- You can make the filling in advance and store it in the fridge until ready to use.
- Draining the pasta – Always transfer the ravioli to the sauce with a slotting spoon instead of draining them in a colander. They’re super delicate and might burst if you do. PLUS any extra pasta water will add flavour and help emulsify the sauce.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze the ravioli
Hi Jane, yes you can freeze them. I recommend blanching the ravioli for a couple of minutes then let them air dry on a clean kitchen towel before freezing. This makes the pasta less brittle.
Hi! I’m excited to make the ravioli for New Year’s Eve, but am thinking the vodka sauce might be heavier/richer than we are shooting for with this meal. Do you have recommendations for a lighter sauce? I’m thinking some brown butter with sage, but appreciate any ideas you have! Thank you!
Hi Mike, brown butter and sage would be my next suggestion, quick, simple and delicious! Enjoy and Happy New Year!
I am planning to make this weekend. I will use my grandmother’s ravioli cutter from Italy. It makes a dozen at a time.
How many ravioli does this recipe for 4 make?
Hi Anne, it makes around 24 average sized ravioli, you might get more depending on the size.
This recipe was fabulous! I’ve never made my own pasta before – I had a few mishaps in the kitchen in the process of mixing the eggs into the flour – basically the eggs went everywhere and I had to scoop it all together and hand mix it – also forgot the salt – It was high hilarity in the kitchen – which is all that to say it worked! The sauce was absofreakin’lutely delicious, I need to add some sugar to the sauce and I like a little extra garlic so I added some powder after the sauce and vodka had simmered – it all worked out great – and I’d totally do it again! the Lobster filling
We just tried out a fine dining Italian eatery Friday night..as soon as I saw this dish on the menu, I knew this is what I wanted…it was the best thing I’ve ever eaten in my life…so I knew I wanted to recreate this dish this Friday night for our Valentine’s dinner at home… The one I ordered came with 4 ravioli and three shrimp on top all covered with the amazing vodka cream sauce ( for $30.00) didn’t come with anything but a few prices of bread. I can’t wait to make this, and your recipe looks just like what I had…I will let you know how it turns out…thank you for sharing this with us!!!
Oh wow, that’s pricey for just 4 ravioli! I hope you love this recipe just as much, be sure to let me know how it goes. Have a wonderful Valentine’s! Emily.
That vodka cream sauce sounds absolutely amazing! Lobster ravioli sounds like such a luxurious dish, I really must give it a try!
Hope you enjoy it, the vodka sauce is my fave!
I love that you can make a big batch at once and freeze the extra, and that it will still taste great. I love to prep extra, particularly when I’m making something from scratch, to enjoy again later.
Definitely, it’s a huge time saver!
Oh wow this ravioli looks amazing! How fancy with lobster inside?! And vodka sauce… yumm!
It’s definitely a splurge but so worth it when you want something extra special!
Vodka cream sauce sounds amazing!
Thanks Erika, it’s so delicious!
This look like something I would order at my favorite Italian restaurant. I like how you can make the ravioli ahead of time and freeze them.
Aw so nice of you to say! Yes, absolutely, I love having ravioli in my freezer for a quick weeknight meal.
My husband and I followed this recipe for Valentines Day. It was delicious and so much fun to make!! The only reason I docked it a star was because we thought the lemon zest was too strong, which could have been our fault that we just added too much. This is definitely a recipe to save though and when we make it again we might just eliminate the lemon, the rest is so yummy it doesnt need it 🙂
Hi Hannah, thanks so much for your lovely comment I’m so happy you enjoyed the recipe and had fun making it!