Lobster Ravioli in Creamy Vodka Sauce

If you want something special for guests or a romantic dinner, this Lobster Ravioli Recipe is perfect. Silky homemade ravioli are filled with a simple, elegant mix and tossed in a rich, creamy tomato vodka sauce.

Homemade ravioli takes time but the result is well worth it. Fresh pasta wrapped around a flavorful filling and coated in a vibrant sauce always impresses.

This recipe follows the same approach I use for other popular ravioli on the site: a rich filling, careful shaping and a sauce that complements but doesn’t overpower the lobster.

Ingredients for the filling

Aside from lobster, the filling uses a few straightforward ingredients:

• Ricotta cheese – full-fat, high quality
• Sun-dried tomatoes – jarred in oil, ideally with herbs
• Lemon zest – for brightness
• Fresh parsley – not dried

Ingredients for the Sauce (Vodka Cream Sauce)

The sauce is the same style as a classic penne alla vodka, without pancetta. It combines sieved tomatoes (passata), a splash of cream, shallot, garlic and vodka for depth. You can make it ahead and reheat when ready to serve.

How to make Lobster Ravioli – step by step

Start with one batch of homemade pasta dough — follow your preferred pasta dough recipe. While the dough rests, make the filling.

Blend ricotta and sun-dried tomatoes in a food processor until smooth; a few small tomato pieces are fine. Add chopped parsley and lemon zest and pulse briefly to combine, then transfer to a bowl and set aside.

Cook raw lobster tails in boiling water for about 7–8 minutes until they turn bright red. Allow to cool, then halve the shells and remove the meat. Finely chop the lobster and fold it into the ricotta mixture.

Roll the pasta thin with a pasta machine and form ravioli using your preferred method (a ravioli maker works well). Use about 1 teaspoon of filling per ravioli, seal carefully to avoid air pockets.

How to make the sauce

Sauté finely chopped shallot and garlic in a little olive oil until soft but not browned. Add sieved tomatoes and simmer gently for five minutes.

Pour in the vodka, stir and simmer for 7–8 minutes to cook off the alcohol, then season with salt and pepper. Stir in the cream and chopped parsley and simmer another 1–2 minutes. If the sauce is thick, thin it with reserved pasta water (about 80 ml / ⅓ cup) while the ravioli cook.

Bring a large pot of salted water to a boil and cook ravioli for about 3–4 minutes. Lift them from the water with a slotted spoon and add directly to the sauce, tossing gently to coat, then serve immediately.

Top tips and FAQs

• Pasta dough: Use a reliable homemade pasta dough recipe for best texture.
• Filling and sealing: Refer to a ravioli guide for filling and sealing techniques; a ravioli maker speeds the process.
• Cooking lobster: Let the lobster cool completely before mixing with the ricotta to avoid making the filling watery.
• Sauce: The sauce can be made ahead; thin with pasta water when combining with ravioli.
• Preparing in advance: If making ravioli a few hours ahead, dust them generously with semolina and cover with a dishcloth to prevent drying out.
• Draining: Transfer ravioli to the sauce with a slotted spoon instead of pouring them into a colander to avoid breakage and to retain flavorful pasta water.
• You can make the filling or sauce in advance to save time on the day.
• Substitutions: If lobster is expensive, cooked shrimp work well as an alternative.
• Alcohol-free: Omit the vodka if you prefer a non-alcoholic version; the sauce remains delicious.
• Freezing: Parboil ravioli 1–2 minutes, dry on a towel, freeze on a tray, then cook from frozen in boiling salted water to avoid sticky pasta.

Lobster Ravioli with Vodka Cream Sauce — Recipe Summary

Prep: 50 mins · Cook: 25 mins · Total: 1 hr 15 mins · Serves: 4

Ingredients

• 1 batch homemade pasta dough
• For the filling:
  • 2 raw lobster tails (or 200 g / 7 oz cooked shrimp)
  • 1.5 cups ricotta (375 g)
  • 6–7 sun-dried tomatoes (about ½ cup)
  • 1 small bunch fresh parsley, chopped
  • Zest of ½ lemon
  • Salt and pepper, to season
• For the sauce:
  • ½ tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 cup sieved tomatoes / passata (240 g)
  • ⅓ cup heavy cream (80 ml)
  • ⅓ cup vodka (80 ml) — optional
  • 1 bunch fresh parsley, chopped
  • Salt and pepper, to season

Instructions (short)

1. Make pasta dough and let rest.
2. Blend ricotta and sun-dried tomatoes until smooth, add parsley and lemon zest.
3. Cook lobster tails 7–8 minutes, cool, remove meat and chop. Mix into ricotta filling.
4. Roll pasta thin, place 1 tsp filling per ravioli, seal and shape.
5. Sauté shallot and garlic in olive oil, add passata and simmer 5 minutes.
6. Add vodka and simmer 7–8 minutes; season. Stir in cream and parsley and simmer 1–2 minutes.
7. Cook ravioli 3–4 minutes in salted boiling water. Use a slotted spoon to transfer ravioli to the sauce, toss gently and serve.

Nutrition (approx. per serving)

Calories: 684 kcal · Carbohydrates: 50 g · Protein: 22 g · Fat: 39 g · Saturated fat: 18 g · Cholesterol: 114 mg · Sodium: 552 mg

More Italian Pasta Recipes you might like

• Egg Yolk Ravioli with Spinach and Ricotta
• Cavatelli and Broccoli Pasta
• Mushroom Ravioli With Parmesan Cream Sauce
• Easy Parmesan Pasta with Butter & Pepper
• White Truffle Cacio e Pepe
• Pasta Amatriciana – Bucatini, Tomato And Guanciale
• Gnocchi with Walnut Sauce – Salsa di Noci

If you try this Lobster Ravioli with Vodka Cream Sauce, leave a comment to share how it went — feedback is always welcome.