Description
Lobster Ravioli with Vodka Cream Sauce is a luxurious pasta dish featuring tender lobster-filled ravioli tossed in a rich tomato vodka cream sauce infused with garlic, Parmesan, and a touch of heat. Perfect for an elegant dinner or special occasion.
Ingredients
- 1 (20 oz) package lobster ravioli (fresh or frozen)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup vodka
- 1 cup crushed tomatoes
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook lobster ravioli according to package instructions. Reserve 1/4 cup pasta water and drain.
- In a large skillet over medium heat, add olive oil and butter.
- Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Carefully add vodka and simmer for 2–3 minutes to cook off the alcohol.
- Stir in crushed tomatoes and simmer for 5 minutes.
- Add heavy cream, salt, and pepper. Simmer for another 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked ravioli to the sauce, gently tossing to coat. Add reserved pasta water if needed to loosen sauce.
- Garnish with fresh basil and serve immediately.
Notes
- Do not overcook ravioli to prevent bursting.
- Use quality Parmesan for best flavor.
- Add sautéed shrimp for extra seafood richness.
- Best served fresh; store leftovers refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian-American