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4.84 from 6 votes

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 Time50 mins
Cook Time25 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 684kcal
Author: Emily Kemp


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)
  • cup heavy cream (80ml double cream)
  • 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

  • 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.


  • 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.
  • Make sure the lobster has cooled completely before mixing with the rest of the ingredients.
  • If you're making the ravioli a few days in advance then make sure to freeze them (see my guide here on freezing ravioli). When ready to use them cook them from frozen.
  • 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.
  • Make the sauce in advance to speed things up!
  • To keep the cost down you can swap lobster for cooked shrimp (prawns).
  • You can make the filling in advance and store it in the fridge until ready to use.
  • The ravioli are best served immediately.


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