Ravioli Recipe: Lobster Ravioli with Vodka Cream Sauce

ravioli recipe, lobster ravioli

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The hubby’s birthday is today so I wanted to make him something special to mark the day. I was lucky that I had the makings for a celebration dinner in the freezer as I really wasn’t thinking of such things when we did our last shopping trip before hunkering down. When I did my holiday shopping for Christmas and New Year’s I had bought some frozen lobster claws. On New Year’s I made a simple butter and garlic sauce and we enjoyed them. I will note that they were relatively inexpensive and the meat was delicious. I saved half for another meal – thankfully I did!

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ravioli recipe, lobster ravioli

Ravioli Recipe: Lobster Ravioli with Vodka Cream Sauce

Serves 3 – 4

For the Homemade Pasta or enough store bought pasta dough or wonton wrappers to make 24 raviolis

  • 7 oz flour – I use a mixture of Italian and all purpose
  • 3 eggs
  • 1 tsp olive oil
  • 1 tsp salt

For the Filling

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  • 5 oz lobster meat
  • 2 oz cream cheese, softened
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp fresh ground pepper

For the Vodka Cream Sauce

  • 1/3 cup heavy cream
  • 1/2 cup milk
  • 3 TBS ketchup or tomato paste (I used my homemade ketchup)
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp paprika
  • 1 TBS parsley plus more for garnish
  • 3 TBS vodka
  • all purpose flour to thicken the sauce

make the pasta

Make the Pasta

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  • Pile the flour on your clean counter and make a well in the center.
  • Add the eggs, salt and oil the center and carefully stir with a fork to break the yolks and mix.
  • Slowly start bringing in the flour from the sides without breaking the flour wall.
  • Do this until almost all of the flour is incorporated.
  • Knead the dough for 10 minutes.
  • Flatten into a disc and refrigerate for an hour.

Make the Lobster Filling

  • Cut the lobster meat into very small pieces and add to a bowl.
  • Add the softened cream cheese, salt, onion powder and ground pepper. Stir to combine

make the ravioli

Make the Ravioli

  • Bring the pasta dough out of the refrigerator.
  • I use a KitchenAid pasta roller. Follow the directions for whatever machine you have to roll out your pasta into sheets.
  • You can make the ravioli in one of two ways; use a ravioli maker or hand cut them. I have a ravioli maker so I will show that way.
  • Lay a sheet of pasta on top of the bottom frame.
  • Use the press to stretch the dough to make the indentation for the filling.
  • Add about a teaspoon of the lobster filling to each .
  • Brush around each ravioli with a bit of water to help them seal.
  • Top with another sheet of pasta dough.
  • Roll over the base with a rolling pin being sure that the dough is pressed down thoroughly.
  • Turn over to release the ravioli and carefully separate.
  • Repeat for 24 ravioli

let ravioli dry

  • Set on a baking sheet to dry slightly until ready to cook

Make the Vodka Cream Sauce and Cook the Ravioli

  • Bring a large pot of salted water to a boil
  • While you are waiting for the water to boil, make the vodka cream sauce.
  • Add the heavy cream and milk to a large saute pan and bring to a simmer.
  • Stir in the salt, pepper, paprika and ketchup or tomato paste
  • Add the vodka and return to a simmer to let the alcohol cook out.
  • Using a small strainer, shake in about a TBS of flour. Whisk to prevent lumps and see if the sauce thickens to your liking. If not add a little more. Lower the heat until the ravioli are done.

boil ravioli

  • When the pot of water comes to a boil add the ravioli and cook for about a minute after they rise to the top.

add ravioli to vodka cream sauce

  • Use a slotted spoon and remove the ravioli to the pan with the sauce. Let them heat through.
  • Serve with sauce, top with more parsley for garnish if desired

ravioli recipe, lobster ravioli with vodka cream sauce

How Was the Ravioli Recipe?

How was it? It was so very good. The lobster filling was all about the lobster – the cream cheese enhanced it rather than overpowering it and the vodka cream sauce was the perfect complement to the sweet lobster meat. The hubby was very happy with his birthday dinner. Considering that I had used the last of the scallops in the scallop risotto the other night I was happy to have this lobster on hand so he could have a special meal in these tricky times.

mini huckleberry crumb pie

For his dessert I made him a mini huckleberry pie. He is not a big fan of cake and he loves, loves, loves pie so this was perfect for him. I made a mini cherry pie for myself as I am not a fan of huckleberries.


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