Lobster Ravioli with Shallot Vodka Cream Sauce

• Seafood

  • 12 Ct. box lobster ravioli

• Produce

  • 1 bunch Basil chifinad, fresh
  • 2 Bay leaves
  • 1 pinch Red chili flakes
  • 1 28 oz. can San marzano tomatoes
  • 5 Shallots minched

• Baking & Spices

  • 1 pinch Pepper, ground
  • 1 tbsp Sugar

• Dairy

  • 2 tbsp Butter
  • 1 16 oz container Heavy cream
  • 4 oz Pecorino romano cheese

• Beer, Wine & Liquor

  • 1 cup Vodka

Found on food52.com

Description

Ingredients

• 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)

Directions

• 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.