Lobster Ravioli With a Light Tomato Vodka Sauce Recipe #81281
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.
by Kozmic Blues
15 min | 5 min prep
SERVES 8
- 3 dozen lobster cheese 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 chopped fresh basil
- 3/4 cup grated parmigiano-reggiano cheese, to garnish or to pass at the table
- chopped fresh parsley, for garnish
- 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.
- 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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5 stars