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!
Servings: 4 servings
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
- ½ tablespoon 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
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
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.
- 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.
Calories: 684kcal | Carbohydrates: 50g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 114mg | Sodium: 552mg | Potassium: 664mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 16mg | Calcium: 265mg | Iron: 4mg