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ravioli recipe, lobster ravioli

Ravioli Recipe: Lobster Ravioli with Vodka Cream Sauce

  • Author:
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 3 - 4 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian American


homemade ravioli with a delicious lobster filling in a luscious vodka cream sauce



For the Homemade Pasta or enough store bought pasta dough or wonton wrappers to make 24 raviolis

  • 7 oz flour – I use a mixture of Italian and all purpose
  • 3 eggs
  • 1 tsp olive oil
  • 1 tsp salt

For the Filling

  • 5 oz lobster meat
  • 2 oz cream cheese, softened
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp fresh ground pepper

For the Vodka Cream Sauce

  • 1/3 cup heavy cream
  • 1/2 cup milk
  • 3 TBS ketchup or tomato paste
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp paprika
  • 1 TBS parsley plus more for garnish
  • 3 TBS vodka
  • all purpose flour to thicken the sauce



Make the Pasta

  • Pile the flour on your clean counter and make a well in the center.
  • Add the eggs, salt and oil the center and carefully stir with a fork to break the yolks and mix.
  • Slowly start bringing in the flour from the sides without breaking the flour wall.
  • Do this until almost all of the flour is incorporated.
  • Knead the dough for 10 minutes.
  • Flatten into a disc and refrigerate for an hour.

Make the Lobster Filling

  • Cut the lobster meat into very small pieces and add to a bowl.
  • Add the softened cream cheese, salt, onion powder and ground pepper. Stir to combine

Make the Ravioli

  • Bring the pasta dough out of the refrigerator.
  • I use a KitchenAid pasta attachment. Follow the directions for whatever machine you have to roll out your pasta into sheets.
  • You can make the ravioli in one of two ways; use a ravioli maker or hand cut them. I have a ravioli maker so I will show that way.
  • Lay a sheet of pasta on top of the bottom frame.
  • Use the press to stretch the dough to make the indentation for the filling.
  • Add about a teaspoon of the lobster filling to each .
  • Brush around each ravioli with a bit of water to help them seal.
  • Top with another sheet of pasta dough.
  • Roll over the base with a rolling pin being sure that the dough is pressed down thoroughly.
  • Turn over to release the ravioli and carefully separate.
  • Repeat for 24 ravioli
  • Set on a baking sheet to dry slightly until ready to cook

Make the Vodka Cream Sauce and Cook the Ravioli

  • Bring a large pot of salted water to a boil
  • While you are waiting for the water to boil, make the vodka cream sauce.
  • Add the heavy cream and milk to a large saute pan and bring to a simmer.
  • Stir in the salt, pepper, paprika and ketchup or tomato paste
  • Add the vodka and return to a simmer to let the alcohol cook out.
  • Using a small strainer, shake in about a TBS of flour. Whisk to prevent lumps and see if the sauce thickens to your liking. If not add a little more. Lower the heat until the ravioli are done.
  • When the pot of water comes to a boil add the ravioli and cook for about a minute after they rise to the top.
  • Use a slotted spoon and remove the ravioli to the pan with the sauce. Let them heat through.
  • Serve with sauce, top with more parsley for garnish if desired



Cook time includes the time to heat the pot of water

Prep time includes making the ravioli

Keywords: lobster, ravioli, homemade ravioli, ravioli recipe. lobster ravioli, vodka cream sauce