Go Back

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
Cook Time 20 minutes
Total Time 35 minutes
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.