Main Dish
Lobster Ravioli with Vodka Sauce
Pech Merle Winery
21001 Geyserville Avenue
Geyserville, CA 95441
pechmerlewinery.com
- RECIPE YEAR: 2025
- RECIPE BY: Adapted by Ruby C. Lawton
- YIELD: Serves 2
- PAIRS WELL WITH: Mendocino Viognier
This Lobster Ravioli and Vodka Sauce is rich and creamy with the perfect amount of acid and bite from the tomatoes. Indulge in the ultimate hearty fall dish, pair with Pech Merle Viognier, Sauvignon Blanc, or Reserve Zinfandel.
Ingredients:
- 2 tablespoons Olive Oil
- 2 cloves Garlic Minced
- 1 Shallot Minced
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 15 ounces Can of Crushed Tomatoes
- 2 tablespoons Butter
- 1/4 cup Heavy Cream
- 1/4 cup Vodka
- 1/2 cup Parmesan Cheese Freshly Grated
- 1 teaspoon Lemon juice Freshly Squeezed
- 9 ounces Packaged Lobster Ravioli
- Italian Parsley Chopped
Receipe Directions:
In a pot with some depth, over medium heat add olive oil, shallot, and garlic. Saute for 2-3 minutes. Add the spices. Stir in the crushed tomatoes, butter, heavy cream, vodka, parmesan cheese, and lemon juice. Bring it to a simmer. This should take no more than 5 minutes. Add the package of lobster ravioli to the sauce. Cover for 4 minutes. Uncover and stir gently (don't break the ravioli). Remove from the heat. Garnish with chopped Italian parsley and serve!
