Lobster Tortellini
Elevate your pasta game with this lobster tortellini. This recipe combines tender lobster, creamy ricotta, and a delicious vodka sauce making it a standout dish that will leave you craving more.
Ingredients
Egg Dough Pasta
- 2 cups all purpose flour (about 300g)
- 4 egg yolks (room temp)
- 2 whole eggs (room temp)
Filling
- 2 lobster tails
- 1 tbsp extra virgin olive oil
- 3 garlic cloves (minced)
- zest of 1 lemon
- 2 tbsp dry white wine
- a bunch of chives - about 10 (thinly sliced)
- ½ cup ricotta
- salt to taste
Vodka Sauce
- 3 garlic cloves (minced)
- 2 shallots (minced)
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 2 tbsp vodka
- ⅓ cup heavy cream
- 1 tsp red chili flakes (optional)
- salt to taste
- 1 tbsp butter
- 3 tbsp parmesan (grated)
Instructions
Pasta Dough
- Create a well in the flour and add the egg yolks and whole eggs while carefully whisking in the flour until combined.
- Knead the dough for about 10 minutes until the surface is smooth.
- Let the dough rest for a minimum of 30 minutes.
- Once the dough has rested, remove it and cut it in half. Roll out the dough and put it through a pasta machine, laminating it by putting it through on the widest setting. Folding it into a book and repeating these steps around 6 times.
- Then put it through a pasta machine, gradually reducing the thickness until you reach about 1mm.
Filling
- Sauté garlic in olive oil until fragrant. Add white wine and let it reduce before removing from heat.
- Cook the lobster tails and allow them to cool. Then chop them into small pieces. Slice chives thinly.
- In a bowl, incorporate the lobster meat, chives, garlic mixture, lemon zest, ricotta, and salt to taste. Fold together until fully incorporated.
- Cut the dough into rounds and fill each round with the lobster filling. Fold the rounds into tortellini shapes. (see notes above)
Vodka Sauce
- Sauté onions and shallots in a pan until translucent. Add tomato paste and cook for about 2 minutes.
- Pour in vodka and cook for about 5 minutes to allow the alcohol to cook out.
- Add heavy cream and red chili flakes, reduce the heat, and let it simmer for 3 minutes.
- Stir in butter and parmesan, allowing the sauce to cook until smooth and glossy. Add the cooked tortellini to the sauce, stirring gently to coat.
- Garnish the lobster tortellini with more parmesan and torn basil leaves.