Lobster Ravioli With a Light Tomato Vodka Sauce

Recipe by Kozmic Blues
READY IN: 15mins




  • 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!


@Kozmic Blues
“This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.”