Lobster Ravioli with Vodka Cream Sauce

Method11 steps · about 1 hr 15 min

1. 1

   Step 1: Start with one batch of homemade egg pasta dough already prepared and rested. Blend the ricotta (375 g) and drained sun-dried tomatoes (6–7) in a food processor until creamy; small pieces of tomato are fine.

   Uses 375 g full-fat ricotta · 6–7 oil-packed sun-dried tomatoes, drained (about 1/2 cup)

2. 2

   Step 2: Chop the small bunch of filling parsley (1 small bunch) and add it to the ricotta mixture with the zest of half a lemon and salt and pepper to taste. Pulse until combined, then put the mixture in a bowl.

   Uses Ricotta and sun-dried tomato mixture · 1 small bunch fresh parsley for the filling · Zest from 1/2 lemon · Salt for the filling, to taste · Black pepper for the filling, to taste

3. 3

   Step 3: Bring a pot of water to a boil. Cook the two raw lobster tails for around 7–8 minutes, until their shells turn bright red and the meat is cooked.

   Cook lobster tails · 8 minUses Water for boiling the lobster · 2 raw lobster tails

4. 4

   Step 4: Set the cooked lobster tails aside until cool enough to handle, or cool them in cold water. Cut the shells in half and remove the meat. Let the meat cool completely before mixing it into the filling.

   Uses Cooked lobster tails · Optional cold water to cool the cooked tails

5. 5

   Step 5: Finely chop the cooled lobster meat and stir it into the prepared ricotta filling.

   Uses Cooled cooked lobster meat · Ricotta, tomato, parsley and lemon filling

6. 6

   Step 6: Roll the rested egg pasta dough into thin sheets with a pasta machine, keeping unused dough covered. Dust the work surface with semolina. Lay out a sheet and place about 1 teaspoon of lobster filling per raviolo, spaced roughly two finger widths apart. Lay a second sheet over it, press around each mound to expel air and seal, and cut individual squares with a pasta wheel or knife. Dab the seams very lightly with water only if needed. Repeat with the remaining dough and filling, keeping the shaped ravioli on a semolina-dusted surface.

   Uses 1 batch homemade egg pasta dough, already prepared and rested · About 1 teaspoon lobster filling per raviolo; total amount used depends on the dough batch · Semolina flour for dusting the work surface and keeping shaped ravioli from sticking · Tiny optional water dabs for sealing

7. 7

   Step 7: Heat the half tablespoon olive oil in a skillet. Add the finely chopped shallot (1) and garlic (2) and sauté until soft but not browned.

   Uses 1/2 tablespoon olive oil · 1 shallot, finely chopped · 2 garlic cloves, finely chopped

8. 8

   Step 8: Add all 240 g passata to the softened shallot and garlic and simmer gently for 5 minutes.

   Simmer passata · 5 minUses Softened shallot and garlic · 240 g passata (sieved tomatoes)

9. 9

   Step 9: Stir all 80 ml vodka into the tomato sauce and simmer for around 7–8 minutes to reduce it. Season with sauce salt and pepper to taste. Meanwhile, bring a large pot of water to a boil and salt it for the ravioli.

   Reduce tomato-vodka sauce · 8 minUses Simmered tomato sauce · 80 ml vodka · Salt for the sauce, to taste · Black pepper for the sauce, to taste · Water for the ravioli pot · Salt for the ravioli cooking water, as needed

10. 10

    Step 10: Chop the sauce parsley (1 bunch) and stir it and all 80 ml cream into the reduced tomato-vodka sauce. Simmer the sauce for 1–2 minutes, then keep it warm. At the same time, cook the shaped ravioli in the boiling salted water for around 3–4 minutes, until the pasta is cooked. Keep some of this ravioli cooking water for loosening the sauce.

    Cook fresh lobster ravioli · 4 minUses Reduced tomato-vodka sauce · 80 ml heavy cream (double cream) · 1 bunch fresh parsley for the sauce · Boiling salted ravioli water · Shaped uncooked lobster ravioli

11. 11

    Step 11: Lift the cooked ravioli out with a slotted spoon and put them gently in the warm cream sauce. If the sauce needs loosening, add around 80 ml of the reserved ravioli cooking water. Toss gently to coat and serve.

    Uses Cooked lobster ravioli · Warm tomato-vodka cream sauce · Around 80 ml reserved ravioli cooking water, only if needed