Lobster Ravioli With a Light Tomato Vodka Sauce

Print PrintShare with Friends

Prep:

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1/4 cup extra virgin olive oil
  • add   3 dozen lobster cheese ravioli
  • add   3/4 cup grated parmigiano-reggiano cheese
  • add   3 tablespoons chopped fresh basil
  • add   10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
  • add   1/4 cup heavy cream
  • add   1/3 cup vodka
  • add   chopped fresh parsley
  • add   2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
  • add   hot red pepper flakes

Instructions

  1. Bring salted pasta water to a boil in a large stock pot over high heat.
  2. For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
  3. Or finely chop the tomatoes by hand if no food processor is available.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
  6. Cook until garlic is lightly browned, about 3 minutes.
  7. Next, carefully add the finely chopped tomatoes.
  8. Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
  9. (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
  10. Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking.
  11. Stir in the fresh basil.
  12. Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
  13. If your choose, remove the garlic cloves from the sauce.
  14. Drain pasta and mix in a serving bowl with 3/4 of the sauce.
  15. Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
  16. Please sauce your pasta of choice to taste, and enjoy the leftovers!
  17. Pasta may be topped with grated cheese and chopped parsley before serving.
  18. Enjoy!
saljunebug

TasteifyTastetify

saljunebug 19:43, 14 Mar 2012

I have seen and tasted the recipe. I added 2 minced shallots at step 5 and substituted 2% milk and a little butter instead of the heavy cream. The sauce tasted wonderful and complemented the store bought lobster and crab ravioli's. It was not clear what point to add the cream so I added it added after step 13.

Recipe Reviews 1 reviews

Tasteify
1

Dishes to enjoy recipe with...

Other Recipes You Might Like!