When I began searching for a lobster ravioli recipe, I had to keep in mind that not everyone likes ricotta cheese. Talk about a challenge! EVERY recipe I found had ricotta cheese…except one. Check out the below recipe – it’s a blast to make this, though time-consuming, but the result is worth it. The raviolis and the vodka sauce freezes well, too, which is a plus!
This lobster ravioli recipe is Mom approved – which feels like quite the accomplishment!
A few tips:
- For the vodka sauce, USE CHEAP VODKA! I didn’t follow this rule at first and learned that lesson the hard way.
- Use San Marzano crushed tomatoes. I have a lot of trouble finding them in New Orleans, but can usually find whole ones that I just throw in the Cuisinart to crush. Again, this is crucial – there is something special about those San Marzano tomatoes!
- Make the raviolis whatever shape you prefer. I’ve tried a few different strategies—the ravioli maker, rolling dough by hand and cutting it with a cookie cutter and using the pasta roller and then using the cookie cutter to make the raviolis. (The third method has been my favorite; I usually use a circle or the heart cookie cutter.)
- Don’t get frustrated – pasta dough is not easy to work with. It’s very elastic, so the pasta roller will change your life. If you have to choose one attachment – go with that one.
- Don’t overfill the raviolis – I usually leave about ¾ of an inch around the stuffing and then wet the dough around it with water with my finger before attaching the two pieces of dough.
- Go with ALL fresh ingredients – it makes a world of difference and is one of the reasons this recipe is so delicious!
- Enjoy the process – it really is fun once you get the hang of it!
1 can San Marzano crushed tomatoes
1 cup cheap vodka
½ heavy cream (room temperature)
½ cup parmesan cheese
- Simmer tomatoes and vodka over low heat until it reduces by a quarter (about 20 minutes)
- Add cream; stir in, simmer low until sauce heated through
- Add cheese, stir until well-blended
Lobster ravioli filling
Knob of butter (I use a tablespoon)
50 ml double cream
2 lobster tails, meat cooked and roughly chopped (I use these directions to steam the lobster tails)
2 cloves garlic, chopped finely
1 tablespoon parsley, finely chopped
2 tablespoons parmesan cheese, grated
salt and pepper
- Make your filling by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the cream and heat until bubbling and then add the remaining ingredients and mix well. Set aside to cool.
- Using a pasta machine, roll your pasta into long strips and using a 3” pastry cutter, cut as many pieces as you can. To assemble your ravioli, dab the edges of the pasta with water and then place ½ tsp of your lobster filling into the middle of each before placing another piece on top and pressing the edges firmly to ensure there are no holes. Set aside in the fridge.
- Bring a large pan of salted water to the boil, add the ravioli and cook covered for 8-10 minutes or until pasta is cooked yet firm.
- Serve ravioli and sauce in a warm bowl, garnished with chopped parsley and grated parmesan.