Lobster Ravioli With Vodka Cream Sauce Recipe

I’m sharing my Lobster Ravioli Recipe that pairs homemade pasta with an elegant lobster filling and a tomato vodka sauce featuring one surprising shortcut.

I love sharing this Lobster Ravioli Recipe when I want to surprise people, its fancy but not out of reach. I roll the pasta dough paper thin, tuck generous bites of lobster meat into each little pouch and seal them by hand, the kind of ritual that makes you slow down.

The sauce that finds its way into the bowl feels indulgent but strange enough to spark questions, you wont be bored. Ive tried lots of Ravioli Filling Ideas but something about this combo keeps pulling me back, making me want to make it again and again.

Ingredients

• All purpose flour: Mostly carbs for energy, low fiber, gives pasta structure and chew.
• Eggs: They’re protein rich, add moisture and fat, help bind dough, add flavor.
• Lobster meat: It’s lean, high quality protein, low fat, slightly sweet seafood flavor.
• Ricotta: It’s creamy and mild, adds protein and calcium, balances sweetness.
• Vodka: That sharp alcohol kick lifts tomatoes, evaporates mostly, concentrates flavor.
• Crushed tomatoes: Bright acidity and vitamin C, give sweet tang and body.
• Heavy cream: Rich fat makes the sauce silky, adds calories and luxurious mouthfeel.
• Garlic and shallot: Aromatics that give pungent, savory depth, low calories, big punch.

Ingredient Quantities

• Pasta dough
  • 2 cups (250g) all purpose flour, plus more for dusting
  • 3 large eggs, room temp
  • 1 tbsp olive oil
  • pinch of salt

• Ravioli filling
  • 1 lb (450g) cooked lobster meat, roughly chopped
  • 1 cup (250g) whole milk ricotta, well drained
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1 egg yolk, lightly beaten
  • 1 tbsp fresh lemon juice and 1 tsp lemon zest
  • 2 tbsp chopped fresh chives or parsley
  • salt and freshly ground black pepper to taste
  • pinch of cayenne or red pepper flakes, optional

• Vodka cream sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small shallot, finely minced (or 1/2 small onion)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) vodka
  • 14 oz (400g) crushed tomatoes or tomato puree
  • 3/4 cup (180ml) heavy cream
  • 1/2 cup (50g) grated Parmesan
  • pinch of red pepper flakes
  • salt and pepper to taste

• To finish and serve
  • 2 tbsp chopped fresh basil or parsley
  • extra grated Parmesan for serving
  • lemon wedges, optional
  • extra virgin olive oil for drizzling, optional

How to Make this

1. Make the pasta dough: mound the flour on your work surface, make a well and crack the 3 eggs into it, add the 1 tbsp olive oil and a pinch of salt. Slowly incorporate the flour with a fork until a shaggy dough forms, then knead for about 8 to 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temp for 30 minutes.

2. Prep the filling: press the ricotta in a fine sieve or cheesecloth so it is well drained. In a bowl combine the drained 1 cup ricotta, 1 lb chopped cooked lobster, 1/2 cup grated Parmesan, the beaten egg yolk, 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped chives or parsley, salt and pepper to taste and a pinch of cayenne or red pepper flakes if you want heat. Taste and adjust. Chill the mixture so it firms up a bit while you roll the pasta.

3. Roll the dough: cut the dough into 3 or 4 pieces, keep the unused pieces covered. Flatten one piece and run it through a pasta machine or roll with a pin until you get long thin sheets about as thin as a credit card. Dust with flour to prevent sticking.

4. Assemble ravioli: lay one sheet on a floured surface, place teaspoons or a small scoop of filling spaced about 1 1/2 inches apart. Brush a little water along the pasta around each mound, lay a second sheet on top, press down around each mound to seal and push out air pockets, then cut into squares or rounds. Crimp edges with a fork or your fingers to seal well. Dust lightly with flour and chill on a tray while you finish the rest.

5. Make the vodka cream sauce: in a wide skillet melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add the finely minced shallot and cook until soft and translucent, then add 2 cloves minced garlic and cook 30 seconds more. Pour in 1/2 cup vodka and simmer 2 to 3 minutes to cook off the alcohol.

6. Finish the sauce: stir in the 14 oz crushed tomatoes, simmer about 8 minutes until slightly reduced, then lower the heat and add 3/4 cup heavy cream and 1/2 cup grated Parmesan. Season with a pinch of red pepper flakes, salt and pepper. Let the sauce thicken gently while you cook the pasta. If it gets too thick add a little pasta water later.

7. Cook the ravioli: bring a large pot of salted water to a rolling boil. Cook the ravioli in batches so they dont stick together, about 3 to 4 minutes or until they float and the pasta is tender. Use a slotted spoon to transfer directly into the simmering sauce.

8. Toss and finish: gently toss the cooked ravioli in the vodka cream sauce, add a splash of reserved pasta water if you need to loosen the sauce, taste and adjust salt and pepper. Stir in 2 tbsp chopped fresh basil or parsley and, if you like, a small knob of butter or a quick drizzle of extra virgin olive oil for shine.

9. Serve: plate the ravioli, sprinkle extra grated Parmesan, more chopped herbs, and offer lemon wedges on the side to brighten the lobster. Serve hot right away, and enjoy the silky pasta with that rich tomato vodka cream.

Equipment Needed

1. Large mixing bowl and fork, for the dough and mixing the filling
2. Bench scraper or dough scraper, to portion dough and tidy the counter
3. Fine mesh sieve or cheesecloth, to press and drain the ricotta
4. Pasta machine or rolling pin, to roll pasta sheets thin (either works)
5. Teaspoon or small cookie scoop, to portion the filling evenly
6. Pastry brush (or a clean finger) and a small bowl of water, to seal ravioli
7. Ravioli cutter, sharp knife or pizza wheel, to cut shapes and edges
8. Large pot and a slotted spoon or spider, to boil and lift the ravioli
9. Wide skillet, for the vodka cream sauce and tossing the pasta
10. Plastic wrap and a tray, to rest/chill dough and set assembled ravioli

FAQ

Lobster Ravioli With Vodka Cream Sauce Recipe Substitutions and Variations

• Lobster: swap for lump crab or chopped cooked shrimp, both keep that sweet seafood vibe but crab is closest, shrimp is cheaper and easy to find.
• Ricotta: use mascarpone for a richer silkier filling or well drained cottage cheese blitzed in a food processor if you want a budget friendly option.
• Vodka in the sauce: replace with dry white wine for brightness or skip booze and add a splash more cream plus a squeeze of lemon to mimic the lift.
• All purpose flour for pasta: use 00 flour for a silkier dough or fine semolina for more bite, and if you need gluten free choose a good cup for cup blend with xanthan gum but expect a different texture.

Pro Tips

Tip 1: Drain and season the filling like you mean it. If the ricotta is even a little wet the filling will be loose and the ravioli can burst when cooking, so squeeze it well in cheesecloth or press in a fine sieve. Also taste a tiny fried spoonful of filling before you chill it, because lobster and Parmesan add salt, you might not need much more.

Tip 2: Keep the dough happy. Let it rest long enough or it will snap back when you roll, and if it tears dont force it just patch it with a little flour and water. Roll the sheets thin but not paper thin, and dust lightly so you dont end up with gummy, floury pasta.

Tip 3: Fill and seal with restraint. Use small mounds, dont overfill, and press out every air pocket before sealing or they will pop. Brush a little egg wash or water around the edges so they stay shut, and chill the finished ravioli briefly on a tray before cooking or freezing them flat so they keep their shape.

Tip 4: Finish the sauce carefully. Cook off the vodka properly, add the cream over low heat and dont let it boil hard or it can split. Save a splash of pasta water to loosen the sauce and add a squeeze of lemon or a few extra lemon zest at the very end to brighten the lobster without curdling the cream.