Lobster Ravioli With Shallot Vodka Cream Sauce

Name: Lobster Ravioli With Shallot Vodka Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28 oz. can of San Marzano Tomatoes; 1 12 ct. box Lobster Ravioli; 1 16 oz container heavy cream; 2 bay leaves; 1 bunch of fresh basil chifinad divided; 1 pinch red chili flakes (optional); 5 - 6 shallots minched; 1 cup vodka; 1 pinch ground pepper; 1 tablespoon sugar; 2 tablespoons butter; 4 ounces of pecorino romano cheese (optional)

Servings: persons

1 28 oz. can of San Marzano Tomatoes
1 12 ct. box Lobster Ravioli
1 16 oz container heavy cream
2 bay leaves
1 bunch of fresh basil chifinad divided
1 pinch red chili flakes (optional)
5 - 6 shallots minched
1 cup vodka
1 pinch ground pepper
1 tablespoon sugar
2 tablespoons butter
4 ounces of pecorino romano cheese (optional)

1
add butter to a sauce pan, add minced shallots add a pinch of salt and pepper , saute shallots until soft.
2
add 1 cup of vodka either flambe or let alcohol evaporate.
3
add can of tomatoes, crush with your hands as you add to the saucepan.
4
add bay leaf, basil, sugar, Chile flakes to the pan.
5
bring to simmer, and simmer on low to medium heat for 20-30 minutes, adjust any flavors to taste during this process.
6
while the sauce is on low heat use an emersion blender to puree the sauce. Safe than a regular blender because you want to do this while the sauce is hot.
7
add heavy cream to the pureed sauce and blend. Bring the cream back to a low boil to combine flavors ( Can add chopped shrimp to this step if desired).
8
Cook ravioli to product instructions drain and add a cup or the sauce to the ravioli mix gently to coat.
9
serve family style or in individual servings. Top ravioli with additional sauce, cheese and basil to garnish.
10
Sauce can be made ahead, can be used with any style pasta as well as tortellini.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 28 oz. can of San Marzano Tomatoes, 1 12 ct. box Lobster Ravioli, 1 16 oz container heavy cream, 2 bay leaves, and more.

Yes, Lobster Ravioli With Shallot Vodka Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!