Lobster ravioli sounds like such a luxurious dish, I really must give it a try! I would try again, but add some spice to the cream sauce. When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. You can make the sauce in advance to speed things up! Reheat the sauce on the stove and whisk it over medium-high heat until it is at the right consistency. If you’ve tried this Lobster Ravioli with Vodka Cream Sauce or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! Avery, I am so happy that you stumbled upon this recipe. Set the lobster aside until cool enough to touch or plunge into a bowl of cold water. Begin to boil a large pot of water (your ravioli pot).  Then let the sauce come to a simmer once more., Meanwhile, cook the lobster ravioli in a pot of salted water. Yes, i think the recipe needs a breath of sweetness as well. If you’re looking for a way to impress your guests then you just can’t beat a bowl of silky homemade pasta filled with a beautiful filling and tossed in a flavour packed sauce, right? Maybe add about a half a cup of chicken stock and do the same. The tails contain the most meat in a lobster and you’ll need two for this recipe. That vodka cream sauce sounds absolutely amazing! The sauce will still taste delicious It will be just like alfredo sauce! Enjoy this delicate specialty with a glass of Prosecco. Yes, if you’ve ever tried vodka sauce you’ll know it has such a delicious and unique flavour but you can leave the vodka out if you prefer. Thanks for the recipe! Required fields are marked *. Wow, you are too kind Paula! Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until … Mushroom Ravioli With Parmesan Cream Sauce, White Truffle Cacio E Pepe Recipe (cheese and pepper pasta), Pasta Amatriciana – Bucatini, Tomato And Guanciale, Gnocchi with Walnut Sauce – Salsa di Noci, Pandoro Christmas Tree Cake (Italian Christmas Cake), Eggplant Parmigiana (Parmigiana di Melanzane), Italian Affogato Recipe – Ice Cream And Coffee. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve. This post may contain affiliate links. Add in cream, parmesan, and a pinch of black pepper. Cook the lobster tails in boiling water for around 7-8 minutes (they’ll turn bright red) (photos 5 & 6). You should cook the white wine down until almost all has evaporated. Stir until the cheese is melted. I mean, you cannot go wrong with this sauce! Hope that helps. Turn the heat up to high and add the white wine. The heavy cream should be reduced as well. It gets rave reviews and with good reason it is DELICIOUS! It makes me so happy to hear that you really appreciated and loved my lobster ravioli recipe so much! Thank you! Then store it in the refrigerator in an airtight container until you are ready to use it. Well we made the sauce as directed. Stuff your ravioli: Prep your shells: You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to. (I love to use a ravioli maker but check out this guide for full instructions and other methods). The thickness of the cream depends on the fat content of your heavy cream. The heat on your sauce might have been too high when you added the cheese. It seems like this recipe should have roasted red peppers as well, likely added toward the end just before the ravioli. And vodka sauce… yumm! Hi Kayte, you can omit the wine completely. The good news is we got a shortcut which is the store bought Lobster Ravioli from Trader Joe’s. It’s the same sauce I use in my Penne alla Vodka recipe minus the pancetta. Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes (photo 21). vegetable stock, flour, flour, Asiago cheese, olive oil, tarragon and 12 more. I did not have heavy cream on hand, so I took a chance with half-half and it thickened up just fine (with fewer calories). So glad I found this recipe, Thank you! I wouldn’t change a thing although I did used Pecorino cheese instead of Parmesan as I always have a block of Pecorino on hand (also from Costco) and like the taste of freshly grated cheese. Me too! Lobster Ravioli with Brown Butter Sage Sauce. Simmer on medium low heat until sauce has thickened enough to coat the back of your spoon. And the added fresh spinach pairs so nicely with the pasta and sauce. Cut the lobster in half and remove the meat. Let it cook out for about a minute or two. Set the lobster aside until cool enough to touch then cut it in half and remove the meat (photos 7-10). Homemade ravioli is one of those things that requires a lot of prep work but is SO worth the effort. If you’re looking for something extra special to serve for guests or a romantic night in then this Lobster Ravioli Recipe is exactly what you need! With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. See the photo below that shows all the ingredients you need! This is a very delicate sauce and lobster ravioli with this sauce is rich but delicious. You'll love how flavorful and rich this elegant pasta dish tastes. I love hearing reviews like yours! See the photo below that shows all the ingredients you need! I do think it needs a bit of chicken stock to widen the flavor profile of the dish. I can’t wait to make this, and your recipe looks just like what I had…I will let you know how it turns out…thank you for sharing this with us!!! Oh wow, that’s pricey for just 4 ravioli! Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes. To keep the cost down you can swap one or both lobster tails for cooked shrimp (prawns). Was your heat really high? Top Tip: Before starting check out my Ultimate Guide to Making Homemade Ravioli for full details on the best tools and equipment and how to fill and seal ravioli. Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.