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Author Notes: This is lobster ravioli with a creamy twist on vodka sauce with a bit a heat (if desired) . —Rosalba R
- 1 28 oz. can of San Marzano Tomatoes
- 1 12 ct. box Lobster Ravioli
- 1 16 oz container heavy cream
- 2 bay leaves
- 1 bunch of fresh basil chifinad divided
- 1 pinch red chili flakes (optional)
- 5 - 6 shallots minched
- 1 cup vodka
- 1 pinch ground pepper
- 1 tablespoon sugar
- 2 tablespoons butter
- 4 ounces of pecorino romano cheese (optional)
- add butter to a sauce pan, add minced shallots add a pinch of salt and pepper , sauté shallots until soft.
- add 1 cup of vodka either flambé or let alcohol evaporate.
- add can of tomatoes, crush with your hands as you add to the saucepan.
- add bay leaf, basil, sugar, Chile flakes to the pan.
- bring to simmer, and simmer on low to medium heat for 20-30 minutes, adjust any flavors to taste during this process.
- while the sauce is on low heat use an emersion blender to puree the sauce. Safe than a regular blender because you want to do this while the sauce is hot.
- add heavy cream to the pureed sauce and blend. Bring the cream back to a low boil to combine flavors ( Can add chopped shrimp to this step if desired).
- Cook ravioli to product instructions drain and add a cup or the sauce to the ravioli mix gently to coat.
- serve family style or in individual servings. Top ravioli with additional sauce, cheese and basil to garnish.
- Sauce can be made ahead, can be used with any style pasta as well as tortellini.