Lobster Ravioli with Vodka Sauce

 Lobster Ravioli Ingredients: 

1 jar of Bertolli vodka sauce

3 lobster tails, sliced in half, rinsed and then lobster meat removed from the shell and chopped into big chunks

1 few splashes of half and half

1 cup seafood stock

2-3 TBSP olive oil

2 tsp minced garlic

1 TBSP tomato paste

1/2 bunch of spinach, stems removed and cut into smaller pieces

chopped parsley

Salt, pepper, red pepper flakes

3 containers of lobster ravioli (I used Trader Joe's striped ravioli)

Asiago cheese ribbons

Directions:

1. Boil your water for pasta. 

2. In a large braiser pan, heat olive oil, garlic and tomato paste.  Saute for 2-3 minutes. 

3. Add some pepper and red pepper flakes and let bloom for 30 seconds. 

4. Add vodka sauce. To the jar, add about 1/2 cup water and shake it up to get all the sauce out of the jar. Add to pan.  Stir. 

5. Add seafood stock and lobster tails to sauce. Add a bit of salt. Stir. Simmer low for 10 minutes. 

6. Taste the sauce for seasoning. Remove the lobster shells shaking off as much of the sauce as possible.  

7. Stir in a few splashes of half and half.  Add lobster meat and spinach.  Simmer on low for 5-7 minutes. 

8. Add your ravioli to the boiling water. Cook about 5 minutes then using a slotted spoon remove the ravioli from the water and place directly in the sauce pan.  At this point your spinach should be wilted and your lobster meat cooked through.  

9. You don't have to toss the ravioli in the sauce, just kiss it in the pan so it doesn't stick to the plate.  Plate 6-8 ravioli then us a slotted spoon to grab the spinach and lobster pieces for the top.  

10. Garnish with parsley and asiago. 

Serve right away.  

Note: You can split up the spinach, ravioli and lobster meat into two and make two small plates first. At step 7 just halve the ingredients and then once those portions are gone, repeat steps 7-10.  

Wine pairing: 

Pago del Cielo
Celeste Verdejo
2020
Rioja, Spain