Ravioli Aragosta Recipe
lobster stuffed ravioli, vodka plum tomato sauce
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Ingredients
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Ravioli Dough
Lobster Filling
Vodka Plum Tomato Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until the dough begins to come together, then knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Lobster Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan cheese, chopped basil, and black pepper. Mix well until all ingredients are thoroughly combined. Set aside.
Ravioli Assembly
- 3
Roll Out the Dough
After the dough has rested, divide it into four equal pieces. Roll out each piece on a floured surface until thin (about 1/16 inch).
- 4
Fill and Cut the Ravioli
Place teaspoons of the lobster filling on one sheet of rolled-out dough, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of dough over the top. Press down around each filling to seal, then cut out using a ravioli cutter or knife. Repeat with remaining dough and filling.
Vodka Plum Tomato Sauce Preparation
- 5
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the diced plum tomatoes and vodka. Simmer for about 10 minutes until the sauce thickens slightly.
- 6
Finish the Sauce
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes until the sauce is creamy and heated through. Adjust seasoning to taste.
Cooking the Ravioli
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.
Serving
- 8
Plate the Dish
Toss the cooked ravioli gently in the vodka plum tomato sauce. Serve hot, garnished with fresh basil.