Seafood Treat: Lobster Ravioli with Vodka Sauce

It was a big success when Ben Milbourne’s Prawn Ravioli with Prawns and Lemon Butter Sauce won the hearts of the judges in MasterChef Australia against the Prawn and Duck San Choy Bow by professional chef Dan Hong, whose 27 years of experience in the cooking business made him an almost impossible-to-beat opponent.

Inspired by the winning main dish, here’s a delicious sea food ravioli recipe with vodka sauce. You can use ready-made lobster ravioli, or if you’re feeling like a certified gourmet chef like Ben Milbourne, make your own batch. The latter also ensures you get the full sea food flavour of lobster and real lobster chunks.

After the ravioli, the real challenge comes: searching far and wide for the right sauce. Don’t worry, the combination of ravioli and pasta in this recipe is perfect: the lobster ravioli is heavy, and the sauce, easy and light. Like the lemon butter sauce, the mixed taste of vodka and tomatoes stands out, along with the freshness of basil.

LOBSTER RAVIOLI WITH VODKA SAUCE

Servings: 8

Ingredients:

36 pieces of lobster ravioli, frozen

Sauce:

60 ml extra virgin olive oil

10 garlic cloves, crushed and peeled

2 cans of Italian plum tomatoes, finely chopped

Salt and hot red pepper flakes, to taste

80 ml vodka

120 ml heavy cream

2 tbsp fresh basil, chopped

For the sauce:

  1. In a large skillet, saute olive oil over medium heat.
  2. Add garlic cloves and cook for around 3 minutes, or until lightly browned.
  3. Add the tomatoes and bring to a boil. Add salt and pepper flakes, to taste.
  4. Cook for 2 minutes more. Pour in vodka.
  5. Simmer the sauce for around 6 minutes. Add cream and stir in basil.

Tip: You can also use this sauce for other kinds of ravioli or other pasta dishes for that matter.

For the Pasta:

  1. Cook lobster ravioli in lightly simmering salted water until al dente.
  2. Drain the ravioli and add to the skillet. Toss in sauce.
  3. Portion onto warm serving plates.
  4. Garnish with 3/4 cup of grated parmigiano-reggiano cheese and chopped parsley.
  5. Serve and enjoy.

Tip: Ravioli need a lot of space to move around, so either choose a big pot or cook in several small batches. Kitchenware Direct has a large collection of pots, as well as inserts for your pasta dishes.

 

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