Lobster Ravioli With a Light Tomato Vodka Sauce
photo by James M.
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 dozen lobster ravioli, frozen
- 2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
- 1⁄4 cup extra virgin olive oil
- 10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
- hot red pepper flakes, to taste
- 1⁄3 cup vodka
- 1⁄4 cup heavy cream
- 3 tablespoons fresh basil, chopped
- 3⁄4 cup parmigiano-reggiano cheese, grated, to garnish
- chopped fresh parsley, for garnish
directions
- Bring salted pasta water to a boil in a large stock pot over high heat.
- For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
- Or finely chop the tomatoes by hand if no food processor is available.
- Heat olive oil in a large skillet over medium heat.
- Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
- Cook until garlic is lightly browned, about 3 minutes.
- Next, carefully add the finely chopped tomatoes.
- Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
- (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
- Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
- Stir in the fresh basil.
- Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
- If your choose, remove the garlic cloves from the sauce.
- Drain pasta and mix in a serving bowl with 3/4 of the sauce.
- Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
- Please sauce your pasta of choice to taste, and enjoy the leftovers!
- Pasta may be topped with grated cheese and chopped parsley before serving.
- Enjoy!
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Reviews
-
After reading the reviews I thought that this would be a good recipe - but I was disappointed. I made my raviolis using wonton skins and they turned out very good, but the Tomato Vodka Sauce was very disapointing. The listing of the ingredients says 10 garlic cloved, peeled and crushed - that is what I did. Then later in the recipe it says to remove the garlic cloves - somehow I missed that when I first read the recipe. I took that to mean that the garlic should be put through a garlic press. I think the recipe meant to say "smashed" which I believe would be to take a knife smash the garlic - not crushed. So I found that the garlic was too much for me and I love garlic. The wonton skin Raviolis turned out great - not sure I would try to make the sauce again.
-
The sauce itself is good although I only put in half the amount of tomatoes. The recipe is confusing if you are not used to cooking. Nowhere does it say to add the cream (I added it step 9) and also the garlic is supposed to be crushed yet it says you can remove the garlic - how do you remove crushed garlic?? Also, the recipe calls to simmer for 6 minutes until the ravioli is done, yet you don't actually put the ravioli in until two steps after that, after simmering is done. The taste is good but the recipe needs to be rewritten.
see 11 more reviews
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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