Easy Homemade Lobster Ravioli with Creamy Tomato Vodka Sauce — A Traditional, Healthy Comfort Dinner

I still remember the first time I made Lobster Ravioli with Creamy Tomato Vodka Sauce for a cozy Sunday night — the kitchen smelled like butter and tomato, the table was small and crowded, and everyone kept stealing bites before I could plate. This dish feels like a little celebration, but it’s surprisingly easy enough for a weeknight when you want something special without a fuss. Lobster Ravioli with Creamy Tomato Vodka Sauce hits the spot for holidays, date nights, or a comforting family dinner.

🧂 Ingredients:

• 1 (9–12 oz) package lobster ravioli (fresh or frozen) — or about 12–16 homemade ravioli
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped (or 1/4 small onion)
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 cup tomato paste
• 1/2 cup crushed tomatoes (or high-quality passata)
• 1/4 cup vodka (optional — see tips for non-alcohol version)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• Zest of 1 lemon (optional, brightens the lobster flavor)
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Salt and freshly ground black pepper, to taste
• Reserved pasta water (about 1/4 cup) — keep some water from cooking the ravioli
• 1 tablespoon butter, extra for finishing (optional)

Optional for homemade ravioli filling:

• 8 oz cooked lobster meat, chopped
• 4 oz ricotta cheese
• 2 tbsp mascarpone or cream cheese
• 1 tbsp lemon juice, salt & pepper

👩‍🍳 Directions:

1. Bring a large pot of salted water to a gentle boil for the ravioli.
2. Sauté shallot & garlic: In a large skillet over medium heat, warm olive oil and 2 tbsp butter. Add shallot and sauté 2–3 minutes until soft. Add garlic and red pepper flakes, cook 30–45 seconds until fragrant.
3. Add tomato flavors: Stir in tomato paste and cook 1–2 minutes to deepen the flavor. Add crushed tomatoes and stir until combined.
4. Deglaze with vodka: Carefully pour in vodka and simmer 2–3 minutes to let alcohol cook off and flavors meld (skip or substitute broth if avoiding alcohol).
5. Make it creamy: Reduce heat to low and stir in the cream. Simmer gently for 6–8 minutes until the sauce thickens slightly. If it gets too thick, add a splash of reserved pasta water.
6. Finish the sauce: Stir in grated Parmesan, lemon zest (if using), and season with salt and pepper. Keep the sauce warm on the lowest heat.
7. Cook the ravioli: Add ravioli to boiling water and cook according to package directions (usually 3–4 minutes for frozen; 2–3 minutes for fresh) until they float and are tender. Scoop out with a slotted spoon. Tip: Don’t overcook — ravioli will become mushy if boiled too long.
8. Toss & marry: Add the ravioli to the skillet with the sauce and gently toss, adding up to 1/4 cup reserved pasta water to loosen and help the sauce cling. Finish with the extra tablespoon of butter for shine (optional).
9. Plate & garnish: Serve immediately with a sprinkle of chopped parsley or chives and extra Parmesan.

Cooking times and quick tips:

• Sauce total simmer time: about 10–12 minutes.
• Ravioli cook time: 2–4 minutes (depending on fresh vs frozen).
• Tip: Reserve at least 1/4 cup of pasta water before draining; the starch helps emulsify the sauce.

💡 Tips & Variations:

• Healthy swaps:
  • Lighter cream: Use half-and-half or a 50/50 mix of milk + cream to reduce calories.
  • Low-carb: Replace ravioli with zucchini noodles or cauliflower gnocchi and toss with pan-seared lobster meat.
  • Gluten-free: Use certified gluten-free lobster ravioli or gluten-free pasta shells stuffed with lobster filling.
  • Vegan option: Swap lobster with artichoke hearts + hearts of palm or marinated king oyster mushrooms. Use cashew cream (soaked cashews blended with water) instead of dairy and vegan parmesan. Use vegan ravioli wrappers or serve over gluten-free pasta.
• Homemade ravioli: If making ravioli from scratch, fill with chopped lobster + ricotta + lemon zest. Seal edges well and dust with semolina to prevent sticking.
• Alcohol note: If you prefer no vodka, add 1/4 cup low-sodium chicken or vegetable broth and a squeeze of lemon; simmer until slightly reduced.
• Serving ideas: Pair with a crisp green salad (arugula with lemon vinaigrette), roasted asparagus, or crusty garlic bread. A bright Sauvignon Blanc or a light Chardonnay pairs beautifully.
• Storing leftovers: Keep sauce and ravioli separately if possible. Sauce lasts 3–4 days in the fridge and can be frozen up to 3 months. Ravioli are best eaten within 2 days; reheat gently in a skillet with a splash of cream or water. Don’t microwave on high — you’ll overcook the pasta.
• Make ahead: The sauce freezes well — make a double batch and freeze half for an easy weeknight dinner later.

🩺 Health & Lifestyle Tie-in:
Lobster is a lean protein rich in vitamin B12, selenium, and omega-3s — a tasty way to add heart-healthy nutrients to a meal. Choosing a lighter cream option and whole-food sides (like roasted vegetables) can keep this dish balanced. Eating nourishing meals at home is not just comforting — it can also support long-term health and potentially reduce medical costs over time. Small changes in how we cook and eat add up.

❤️ Conclusion:
This Lobster Ravioli with Creamy Tomato Vodka Sauce is my go-to when I want something that feels indulgent but is actually really doable. If you make this dish, let me know in the comments or tag me — I’d love to see your version and any twists you try!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Lobster Ravioli with Creamy Tomato Vodka Sauce

A cozy and easy-to-make Lobster Ravioli with a rich, creamy tomato vodka sauce, perfect for special occasions or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Lobster Ravioli

• 1 package 1 (9–12 oz) package lobster ravioli (fresh or frozen) or about 12–16 homemade ravioli
• 8 oz 8 oz cooked lobster meat, chopped Optional for homemade ravioli filling
• 4 oz 4 oz ricotta cheese Optional for homemade ravioli filling
• 1 tbsp 1 tbsp lemon juice Optional for homemade ravioli filling

For the Creamy Tomato Vodka Sauce

• 2 tbsp 2 tablespoons olive oil
• 2 tbsp 2 tablespoons unsalted butter
• 1 small 1 small shallot, finely chopped (or 1/4 small onion)
• 2 cloves 2 garlic cloves, minced
• 1/4 tsp 1/4 teaspoon red pepper flakes Optional for a little heat
• 1/4 cup 1/4 cup tomato paste
• 1/2 cup 1/2 cup crushed tomatoes or high-quality passata
• 1/4 cup 1/4 cup vodka Optional — see tips for non-alcohol version
• 1 cup 1 cup heavy cream or half-and-half for a lighter sauce
• 1/4 cup 1/4 cup freshly grated Parmesan cheese Plus extra for serving
• 1 zest Zest of 1 lemon Optional, brightens the lobster flavor
• 2 tbsp 2 tablespoons chopped fresh parsley or chives For garnish
• Salt and freshly ground black pepper, to taste
• 1/4 cup Reserved pasta water Keep some water from cooking the ravioli
• 1 tbsp 1 tablespoon butter, extra for finishing Optional

Method

 

Preparation

1. Bring a large pot of salted water to a gentle boil for the ravioli.
2. In a large skillet over medium heat, warm olive oil and 2 tablespoons butter. Add the shallot and sauté for 2–3 minutes until soft.
3. Add garlic and red pepper flakes, and cook for 30–45 seconds until fragrant.

Cooking the Sauce

1. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
2. Add crushed tomatoes and stir until combined.
3. Carefully pour in vodka and simmer for 2–3 minutes to let the alcohol cook off.
4. Reduce heat to low and stir in the cream. Simmer gently for 6–8 minutes until the sauce thickens slightly.
5. Stir in grated Parmesan, lemon zest if using, and season with salt and pepper.

Cooking the Ravioli

1. Add ravioli to boiling water and cook according to package directions (usually 3–4 minutes for frozen; 2–3 minutes for fresh).
2. Scoop out with a slotted spoon.
3. Add the ravioli to the skillet with the sauce and gently toss, adding reserved pasta water as needed.
4. Finish with the extra tablespoon of butter for shine, if desired.

Serving

1. Serve immediately with a sprinkle of chopped parsley or chives and extra Parmesan.

Notes

For healthy swaps, use half-and-half or a 50/50 mix of milk + cream, or replace ravioli with zucchini noodles for a low-carb version. Store leftovers separately and refrigerate or freeze as needed.