Lobster Ravioli with Vodka Cream Sauce

• porce: 4
• celkový čas: 1 hour, 15 minutes

Ingredience

500g Fresh Pasta Dough

For the Filling

2 raw lobster tails , or 200g/7 oz cooked shrimp/prawns

1.5 cups ricotta , (375g)

6-7 sun-dried tomatoes, (½ a cup)

1 small bunch fresh parsley

½ lemon zest

Salt and pepper, to season

For the Sauce

1/2 tbsp olive oil

2 garlic cloves, finely chopped

1 shallot, finely chopped

1 cup sieved tomatoes/passata, (240g)

⅓ cup heavy cream, (80ml double cream)

⅓ cup vodka, (80ml)

1 bunch fresh parsley

Salt and pepper, to season

Pokyny

How to make the filling

Blitz the ricotta and sun dried tomatoes in a food processor until smooth and creamy (there might still be small chunks of tomato but that’s ok).

Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside.

Cook the lobster tails in boiling water for around 7-8 minutes (they’ll turn bright red).

Set the lobster aside until cool enough to touch or plunge into a bowl of cold water. Cut the lobster in half and remove the meat.

Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture.

Fill and seal the ravioli

Roll out the pasta using a pasta machine. Fill and seal the ravioli with 1 tsp of filling per ravioli.(I love to use a ravioli maker to fill the ravioli but check out this guide for full instructions and other methods).

How to make the sauce

Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.

Next, add the sieved tomatoes and simmer gently for 5 minutes.

Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper.

Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes. You can thin out the sauce with around ⅓ cup 80ml of pasta water when the ravioli are cooking.

When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve.

Poznámky

Filling: The ravioli filling is made with raw lobster tails. The tails contain the most meat in a lobster and you’ll need two for this recipe. If your lobster is pre-cooked then simply skip steps 5 & 6 for cooking the lobster and chop it as stated in the recipe.

Freezing: Yes, but you will need to par-boil the ravioli for 1-2 minutes first, lay them on a clean kitchen towel and leave to dry before freezing to stop them cracking. When cooking from frozen add them straight to salted boiling water without thawing or defrosting them first or the pasta will turn sticky.

Cooking the lobster – Make sure the lobster has cooled completely before mixing with the rest of the ingredients.

The sauce – You’ll probably need to thin out the sauce with some pasta water so if you’re making it advance wait until you are cooking the ravioli to thin it out.

Preparing in advance – If you’re making the ravioli only a few hours in advance then make sure to sit them in plenty semolina flour and cover with a dishcloth to stop them drying out too much.

You can make the sauce in advance to speed things up!

You can make the filling in advance and store it in the fridge until ready to use.

Draining the pasta – Always transfer the ravioli to the sauce with a slotting spoon instead of draining them in a colander. They’re super delicate and might burst if you do. PLUS any extra pasta water will add flavour and help emulsify the sauce.