Creamy Lobster Ravioli with Tomato Vodka Sauce

Introduction

Creamy Lobster Ravioli with Tomato Vodka Sauce is the perfect combination of luxury and comfort. It blends the richness of fresh lobster meat encased in delicate pasta pockets with the velvety smoothness of a tomato vodka cream sauce. This dish is a showstopper for romantic dinners, special occasions, or simply when you want to indulge in something elegant at home.

The magic lies in the harmony of flavors—sweet and succulent lobster paired with a creamy, tangy sauce infused with a hint of vodka for depth and complexity. Every bite feels indulgent, yet the dish is approachable enough to make in your own kitchen without being overwhelming.

Why I Love This Recipe

I love this recipe because it feels like something you’d order in a fine Italian restaurant, but you can create it in your own kitchen with a bit of effort. The ravioli is hearty but refined, and the sauce brings everything together beautifully. The lobster makes it feel like a treat, while the tomato vodka sauce adds a comforting, homey touch.

Cooking this dish always reminds me of why I love food—it’s not just about nourishment, but about creating experiences. This recipe turns dinner into a memory.

Why It’s a Must-Try Dish

• Decadent and impressive: Perfect for special occasions, anniversaries, or holiday meals.
• Balanced flavors: The sweetness of lobster, the tang of tomato, the creaminess of sauce, and the complexity of vodka.
• Restaurant-quality at home: Save money and impress guests with a dish that tastes five-star.
• Versatile: Can be served as a main course or a luxurious starter.

Recipe Details

• Preparation Time: 40 minutes (includes making ravioli filling and shaping)
• Cooking Time: 20 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Calories per Serving: ~520 kcal
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Lobster Ravioli:

• 8 oz cooked lobster meat, finely chopped
• ½ cup ricotta cheese
• ¼ cup mascarpone cheese (or cream cheese, optional)
• ¼ cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon fresh parsley, chopped
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 package wonton wrappers (or fresh pasta sheets, if making from scratch)
• 1 egg (for egg wash, beaten with 1 tbsp water)

For the Tomato Vodka Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup vodka
• 1 cup tomato puree (or crushed tomatoes)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Step-by-Step Preparation Method

Step 1: Prepare the Lobster Filling

1. In a bowl, combine lobster meat, ricotta, mascarpone, Parmesan, lemon zest, parsley, garlic powder, salt, and pepper.
2. Mix until creamy and well-blended. Set aside.

Step 2: Assemble the Ravioli

1. Lay out wonton wrappers (or fresh pasta squares) on a lightly floured surface.
2. Place 1 teaspoon of lobster filling in the center of each wrapper.
3. Brush edges with egg wash and top with another wrapper.
4. Press edges firmly to seal, ensuring no air pockets remain. Use a fork or ravioli cutter to crimp edges.
5. Set aside on a parchment-lined tray, dusted with flour.

Step 3: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Drop ravioli in batches and cook for 3–4 minutes, or until they float to the surface.
3. Remove with a slotted spoon and set aside.

Step 4: Make the Tomato Vodka Sauce

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and shallots; sauté until fragrant.
3. Add red pepper flakes, then carefully pour in vodka. Allow alcohol to cook off for 2–3 minutes.
4. Stir in tomato puree and simmer for 5–7 minutes.
5. Add cream and Parmesan, stirring until smooth and creamy. Season with salt and pepper.

Step 5: Combine and Serve

1. Add cooked ravioli to the sauce and gently toss to coat.
2. Plate, garnish with fresh basil or parsley, and sprinkle with extra Parmesan if desired.

How to Serve

• Serve warm in shallow bowls, with sauce spooned generously over the ravioli.
• Pair with garlic bread, roasted asparagus, or a fresh green salad.
• Enjoy with a glass of crisp white wine (like Chardonnay) or sparkling rosé.

Recipe Tips

• Don’t overstuff ravioli—too much filling may cause them to burst.
• Seal ravioli tightly with egg wash to prevent leaks.
• Use freshly grated Parmesan for the richest flavor.
• Cook ravioli in small batches so they don’t stick together.

Variations

• Shrimp Ravioli: Replace lobster with shrimp for a more budget-friendly but still elegant dish.
• Crab Ravioli: Use lump crabmeat instead of lobster for a coastal variation.
• Spicy Vodka Sauce: Increase red pepper flakes for a kick.
• Cheese Ravioli: Make it vegetarian by swapping lobster with a blend of ricotta, spinach, and Parmesan.
• White Wine Cream Sauce: Skip tomato and vodka for a white wine and cream-based alternative.

Freezing and Storage

• Refrigeration: Cooked ravioli can be stored in an airtight container for up to 2 days.
• Freezing (uncooked): Place ravioli in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding 1–2 extra minutes.
• Sauce: Store sauce separately in the fridge for up to 3 days, or freeze for 1 month.

Special Equipment Needed

• Ravioli cutter or sharp knife
• Mixing bowls
• Slotted spoon
• Large pot for boiling pasta
• Skillet for sauce

Conclusion

Creamy Lobster Ravioli with Tomato Vodka Sauce is the ultimate celebration of indulgence and elegance. It’s a dish that blends comfort with luxury, making it ideal for special nights when you want to impress. Whether you use homemade ravioli or shortcut wonton wrappers, the combination of tender lobster and velvety sauce is absolutely irresistible.

If you’ve been searching for a recipe that delivers restaurant-quality results with a touch of romance and sophistication, this is the one to try. Every forkful is a reminder of how extraordinary food can truly be.

Print Recipe

Creamy Lobster Ravioli with Tomato Vodka Sauce

Author: admin Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 40 mins Cook Time 20 mins Total Time 1 hr

Servings: 4 Calories: 520kcal

Description

Creamy Lobster Ravioli with Tomato Vodka Sauce is the perfect combination of luxury and comfort. It blends the richness of fresh lobster meat encased in delicate pasta pockets with the velvety smoothness of a tomato vodka cream sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Lobster Ravioli:

• 8 oz cooked lobster meat, finely chopped
• ½ cup ricotta cheese
• ¼ cup mascarpone cheese (or cream cheese, optional)
• ¼ cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon fresh parsley, chopped
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 package wonton wrappers (or fresh pasta sheets, if making from scratch)
• 1 egg (for egg wash, beaten with 1 tbsp water)

For the Tomato Vodka Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup vodka
• 1 cup tomato puree (or crushed tomatoes)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Prepare the Lobster Filling: In a bowl, combine lobster meat, ricotta, mascarpone, Parmesan, lemon zest, parsley, garlic powder, salt, and pepper. Mix until creamy and well-blended. Set aside.
2. Step 2: Assemble the Ravioli: Lay out wonton wrappers (or fresh pasta squares) on a lightly floured surface. Place 1 teaspoon of lobster filling in the center of each wrapper.Brush edges with egg wash and top with another wrapper. Press edges firmly to seal, ensuring no air pockets remain. Use a fork or ravioli cutter to crimp edges.Set aside on a parchment-lined tray, dusted with flour.
3. Step 3: Cook the Ravioli: Bring a large pot of salted water to a boil. Drop ravioli in batches and cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
4. Step 4: Make the Tomato Vodka Sauce: Heat olive oil in a skillet over medium heat. Add garlic and shallots; sauté until fragrant. Add red pepper flakes, then carefully pour in vodka. Allow alcohol to cook off for 2–3 minutes. Stir in tomato puree and simmer for 5–7 minutes. Add cream and Parmesan, stirring until smooth and creamy. Season with salt and pepper.
5. Step 5: Combine and Serve: Add cooked ravioli to the sauce and gently toss to coat. Plate, garnish with fresh basil or parsley, and sprinkle with extra Parmesan if desired.

Keywords: Creamy Lobster Ravioli with Tomato Vodka Sauce