In a large bowl, combine flour and salt. Create a well in the center, add the egg and olive oil. Gradually mix the flour into the egg mixture until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Cover and let rest for 30 minutes.

Make the Dough

In another bowl, mix the chopped lobster meat and ricotta cheese. Season with salt and pepper to taste.

Prepare the Filling

After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Place small spoonfuls of the lobster filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then place another sheet of pasta on top. Press to seal and cut into squares.

Fill the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the top. Remove with a slotted spoon and set aside.

Cook the Ravioli

In a skillet over medium heat, sauté garlic in olive oil until fragrant. Pour in the vodka and let it reduce by half. Stir in the tomato sauce and heavy cream, simmer for 5 minutes until slightly thickened. Add salt, pepper, and basil.

Make the Vodka Sauce

Add the cooked ravioli to the skillet with the vodka sauce. Gently toss to coat. Serve hot, topped with grated Parmesan cheese and fresh basil.

Combine and Serve

Lobster meat, cooked and chopped

Ricotta cheese

All-purpose flour

Salt

Olive oil

Vodka

Heavy cream

Tomato sauce

Garlic, minced

Parmesan cheese, grated

Black pepper, freshly ground

Fresh basil, chopped

Ravioli di Aragosta

Make Ravioli Di Aragosta Recipe in just 1h . Lobster ravioli in a vodka sauce

Ravioli Di Aragosta Recipe

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