Does Vodka Sauce Go With Lobster Ravioli? Everything You Need To Know

Lobster ravioli paired with a creamy vodka sauce is one of the most luxurious and decadent pasta dishes you can make, The combination of tender homemade pasta filled with lobster and tossed in a tomato vodka cream sauce is simply divine But does vodka sauce actually go well with lobster ravioli? Let’s take a closer look

A Brief History of Vodka Sauce

Vodka sauce originated in Italy, despite what the name might suggest. It was likely first created in the 1970s as Italian chefs experimented with new sauces for pasta. The creamy tomato sauce is made by simmering tomatoes, cream, and onions or shallots with a splash of vodka.

The alcohol cooks off leaving behind a rich, full-bodied sauce with a slight tang. The cream balances the acidity of the tomatoes while the vodka adds a depth of flavor. Traditional vodka sauce is quite heavy, relying on heavy cream or mascarpone cheese to make it ultra creamy.

Why Vodka Sauce Works Well With Lobster Ravioli

The indulgent filling of lobster ravioli deserves an equally decadent sauce, and that’s where a vodka cream sauce comes in. Here are a few reasons why they pair so perfectly

• Flavors – The sweet brininess of the lobster filling is nicely complemented by the acidic tomatoes and onions in the sauce. The cream provides a luxurious richness and body.

• Texture – Silky homemade pasta filled with chunky lobster needs a sauce with a smooth, creamy texture. Vodka sauce delivers.

• Elegance – Lobster ravioli elevates the dish to fine dining status. An upscale sauce like tomato vodka cream sauce matches that level of sophistication.

• Balance – Lobster on its own can be overly rich. The acidity from the tomatoes cuts through the richness. The cream tempers the acidity, creating perfect harmony of flavors.

• Versatility – Despite its luxurious ingredients, vodka sauce is simple to make. You can dress up boxed ravioli or homemade pasta for a restaurant-worthy meal.

Tips for Making Lobster Ravioli with Vodka Sauce

Making lobster ravioli and vodka sauce from scratch does take some time and effort. Here are some tips to make the process easier:

• Make the pasta dough in advance. Let it rest in the fridge up to 2 days before rolling out. This allows the gluten to relax, making the dough easier to work with.

• Par-cook the ravioli for 1-2 minutes before freezing, if freezing. This prevents them from falling apart when cooking from frozen.

• Make the sauce ahead too. The flavors in the vodka sauce will meld and improve. Gently reheat before tossing with the cooked ravioli.

• Don’t overcook the lobster. It should be just cooked through so it doesn’t get rubbery. Chill completely before incorporating into the filling.

• Use high-quality ingredients, like imported Italian tomatoes, heavy cream, and real Parmesan cheese. Don’t skimp on mediocre ingredients.

• Thin out the sauce with pasta water when tossing the ravioli in it. This helps the sauce cling nicely to each piece.

• Serve it up like a restaurant! Dust with grated Parmesan cheese and freshly chopped parsley. Drizzle with extra virgin olive oil if desired.

Lighter Alternatives to Classic Heavy Vodka Sauce

Some find traditional vodka sauce made with heavy cream too heavy and rich, especially paired with the decadence of lobster ravioli. Below are some tips for lightening up vodka sauce:

• Use half-and-half or milk instead of heavy cream.

• Stir in a spoonful of plain Greek yogurt for added creaminess without the extra calories.

• Replace some of the cream with ricotta or mascarpone cheese.

• Skip the cream altogether and use chicken or vegetable broth as the liquid.

• Sauté diced zucchini or spinach along with the onions and tomatoes.

• Add a splash of lemon juice right before serving for brightness.

• Use fire-roasted or diced tomatoes instead of tomato paste for fresher flavor.

• For extra virgin olive oil instead of butter when sautéing the onions.

• Season generously with fresh herbs like basil, parsley or oregano.

Sample Lobster Ravioli with Vodka Sauce Recipes

To give you an idea of how divine lobster ravioli is paired with vodka sauce, here are a few sample recipes to try:

Light Lobster Ravioli with Vodka Cream Sauce

This recipe uses half-and-half instead of heavy cream for a lighter, fresher sauce. Fresh lemon zest brightens up the filling.

Sauce:

• 1 14oz can diced tomatoes
• 1/4 cup vodka
• 1 shallot, diced
• 2 cloves garlic, minced
• 1/2 cup half-and-half
• Salt and pepper to taste
• Chopped parsley

Filling:

• 1 cup ricotta
• 1/4 pound cooked lobster meat
• 2 tbsp chopped sun-dried tomatoes
• 1 tsp lemon zest
• Salt and pepper

Pasta dough: 2 cups flour + 3 eggs

To make: Sauté shallots and garlic until soft. Add tomatoes and vodka and simmer until reduced. Turn off heat and stir in half-and-half. Blend ricotta, lobster meat, sun-dried tomatoes, and lemon zest. Roll out pasta dough and fill ravioli. Cook ravioli 2-3 minutes until al dente. Toss ravioli gently with sauce. Garnish with parsley.

Decadent Lobster Ravioli with Vodka Cream Sauce

This recipe uses mascarpone for an ultra creamy sauce paired with a ricotta and Parmesan filling.

Sauce:

• 1 28oz can San Marzano tomatoes
• 1/3 cup vodka
• 1/4 cup mascarpone
• 1 shallot, minced
• 4 cloves garlic, minced
• Salt and pepper
• Chopped basil

Filling:

• 1 cup whole milk ricotta
• 1/4 pound cooked lobster
• 1/4 cup grated Parmesan
• Pinch of nutmeg
• Salt and pepper

Pasta dough: 2 cups 00 flour + 3 eggs

To make: Simmer tomatoes, shallots, garlic and vodka until reduced. Turn off heat and stir in mascarpone. Fill ravioli with ricotta filling. Cook 2-3 minutes, then gently toss with sauce. Garnish with basil.

Is It Worth the Splurge?

There’s no doubt that homemade lobster ravioli bathed in decadent vodka sauce is a labor of love. The ingredients are expensive, and making the pasta and filling from scratch takes time. So is it worth it? For a special romantic dinner or to impress guests, absolutely. There’s nothing more delightful than tucking into a forkful of tender pasta enveloping sweet, briny lobster, all cloaked in a luxurious creamy sauce. The textures and flavors marry together in your mouth for a truly heavenly experience. Just be sure to use high-quality ingredients to make this dish sing.