Ravioli with lobster and a vodka sauce 😋 

Ravioli alla vodka is a thick and hearty pasta dish with a delicious close-up of creamy vodka tomato sauce in a plate on the table. When you go to add the vodka, do so slowly as to avoid making a flambé.  For the basil, use fresh if you can, but if you use dry, only use about a ½ teaspoon. But I do understand we all have different salt palates, so go with your own tastes, just start with a bit and work your way up. My plan was to use two full cups of cream. But by the time I was at a cup and half it was where I wanted it to be, but add a two full cups if you so desire. It won’t be bad.

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! Silky soft homemade ravioli with made with a simple yet elegant filling and tossed with a creamy tomato vodka sauce! I mean, you cannot go wrong with this sauce! You can make the sauce in advance and reheat it when you're ready to serve the lobster ravioli.

Ingredients for fresh pasta:

400 g flour

4 eggs

1 pinch of salt

Ingredients for filling the ravioli and the dressing:

2-3 lobsters

400 g cherry tomatoes

Parsley to taste 

Salt to taste

White pepper 

Extra virgin olive oil 

Garlic

White wine 3 tablespoons

8 scampi

Preparation of pasta

Sift and arrange the flour in a fountain on the work surface, form a hollow in the center and break the eggs one by one, add a pinch of salt. Knead until the mixture is homogeneous. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Preparation of the filling and seasoning

Blend in a container 3 cloves of garlic, chop the parsley, cut the cherry tomatoes into wedges. Clean and prepare the lobster by cutting it in half from the base to the head. In a pan put 5-6 tablespoons of oil, chopped garlic, fry and then add the lobster. After a couple of minutes add the chopped tomatoes, salt and pepper. Cook over moderate heat for about 10 minutes, deglaze with 3 tablespoons of white wine. At this point remove the lobsters, take the pulp (even from the claws) and blend it with a few tablespoons of cooking sauce. We now move on to the preparation of the ravioli by working the dough with a rolling pin until you get thin sheets that will be cut into rectangular strips (about 50 cm x 20 cm), filled with a spoonful of pureed lobster pulp, folded on themselves so as to cover the filling and cut into rectangles.

Cook the scampi in the sauce previously prepared for a few minutes.

Cook the ravioli in salted water. Once the ravioli rise to the surface, drain them and throw them in the pan with the sauce, add the parsley. Mix well but gently so as not to break the ravioli.