Lobster Ravioli with a Light Tomato Vodka Sauce
Elevate your dinner table with this exquisite Lobster Ravioli with a Light Tomato Vodka Sauce—a decadent, restaurant-quality dish that's surprisingly simple to make at home. Featuring tender wonton-wrapped lobster filling infused with ricotta, Parmesan, and fresh parsley, this dish is complemented by a creamy tomato vodka sauce that’s both rich and delicate. The sauce hits all the right notes with hints of garlic, fresh basil, and a splash of vodka for depth. Perfect for date nights or special occasions, this recipe combines gourmet flavors with easy preparation, taking just 50 minutes from start to finish. Serve it as an elegant main course, garnished with extra Parmesan and parsley, and watch your guests savor every luxurious bite. Ideal for seafood lovers and anyone looking to add a touch of sophistication to their next meal!
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Recipe Information
Ingredients
- 1 cup Lobster meat (cooked and chopped)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 Egg yolks
- 24 Wonton wrappers
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 cup Crushed tomatoes (canned)
- 1 ounce Vodka
- 0.5 cup Heavy cream
- 1 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves (chopped)
Instructions
In a medium-sized bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, parsley, and egg yolks. Mix until evenly combined to create the ravioli filling.
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the lobster filling into the center of the wrapper. Brush the edges with water and top with another wonton wrapper, pressing the edges to seal. Repeat with the remaining filling and wrappers.
Bring a large pot of salted water to a boil for cooking the ravioli later.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes and vodka. Cook for 2-3 minutes to allow the alcohol to evaporate.
Reduce the heat to low and stir in the heavy cream and butter, letting the sauce simmer gently. Season with salt and black pepper.
Add the fresh basil leaves to the sauce and stir to combine. Remove from heat and keep warm.
Carefully drop the prepared ravioli into the boiling water. Cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain well.
Serve the ravioli topped with the light tomato vodka sauce. Garnish with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.4 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2757 mg | 212% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
