Lobster Ravioli in Creamy Sauce

Intensity Key: Low → Medium → Medium-High → High

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Why You’ll Love This Recipe

• Restaurant-quality at home – Impress guests (or yourself) without reservations.

• Make-ahead friendly – Ravioli can be frozen for up to 1 month.

• Customizable heat – The vodka sauce gets a gentle kick from red pepper flakes.

• No vodka? – Substitute with dry white wine or a splash of seafood stock.

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Equipment Needed

• Pasta machine (hand-crank or stand mixer attachment) OR a rolling pin

• Large pot for boiling pasta

• Large skillet or sauté pan (12-inch recommended)

• Mixing bowls (2 medium, 1 large)

• Fork or ravioli stamp/cutter

• Baking sheet dusted with semolina flour

• Slotted spoon or spider strainer

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Ingredients

For the Fresh Pasta Dough

• 2 cups (250g) all-purpose flour (plus more for dusting)

• 3 large eggs

• ½ teaspoon salt

• 1 tablespoon olive oil

• 1 tablespoon water (if needed)

For the Lobster Filling

• 8 oz (225g) cooked lobster meat (about 1½ cups, finely chopped – from two 1¼ lb lobsters or high-quality canned/jarred)

• ½ cup (120g) whole milk ricotta cheese

• ¼ cup (25g) grated Parmesan cheese

• 1 tablespoon fresh chives (finely chopped)

• 1 teaspoon lemon zest

• ¼ teaspoon salt

• ⅛ teaspoon white pepper

For the Creamy Vodka Sauce

• 3 tablespoons unsalted butter

• 2 cloves garlic (minced)

• ½ teaspoon red pepper flakes (optional, for heat)

• ¼ cup (60ml) vodka

• 1 can (15 oz / 425g) crushed tomatoes

• 1 cup (240ml) heavy cream

• ½ cup (50g) grated Parmesan cheese

• Salt and black pepper to taste

For Garnish

• Fresh parsley or basil (chopped)

• Extra Parmesan shavings

• Lemon wedges

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Nutrition Information (Per Serving – Approx. 4-5 ravioli with ¾ cup sauce)

Calculated for 4 servings