Lobster Ravioli with Vodka Cream Sauce
Homemade ravioli filled with lobster and ricotta, served in a creamy tomato and vodka sauce.
Nutrition
Ingredients
| 1 batch | homemade pasta dough | |
| 2 | raw lobster tails (or 200g/7 oz cooked shrimp/prawns) | |
| 1.5 cups | 360 ml | ricotta |
| 6-7 | sun-dried tomatoes (1/2 a cup) | |
| 1 small bunch | fresh parsley | |
| 1/2 | lemon zest | |
| to season | salt and pepper | |
| 1/2 tbsp | 7.5 ml | olive oil |
| 2 cloves | garlic cloves, finely chopped | |
| 1 | shallot, finely chopped | |
| 1 cup | 240 ml | sieved tomatoes/passata (240g) |
| 1/3 cup | 80 ml | heavy cream (80ml double cream) |
| 1/3 cup | 80 ml | vodka (80ml) |
| 1 bunch | fresh parsley | |
| to season | salt and pepper |
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 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.)
How to make the sauce 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 1/3 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.
Notes:
- 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.
Author: Emily Kemp. From https://www.insidetherustickitchen.com/lobster-ravioli-vodka-sauce/