Gordon Ramsay Lobster Tortellini (w/ Vodka Sauce) Recipe

This Gordon Ramsay Lobster Tortellini is a silky and rich recipe, which is made with a homemade lobster and ricotta filling and a creamy, punchy vodka sauce. It’s an elegant Italian masterpiece, ready in about 1 hour and 10 minutes.

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Gordon Ramsay Lobster Tortellini Ingredients

For the Egg Pasta Dough:

• 300g (about 2 ½ cups) all-purpose flour
• 4 large egg yolks
• 2 whole large eggs

For the Lobster Filling:

• 2 lobster tails
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp dry white wine
• Zest of 1 lemon
• A handful of fresh chives, thinly sliced
• 120g (about ½ cup) ricotta cheese
• Salt to taste

For the Vodka Sauce:

• 2 tbsp olive oil
• 2 shallots, minced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp vodka
• 80ml (⅓ cup) heavy cream
• 1 tsp red chili flakes (optional)
• 1 tbsp butter
• 3 tbsp grated Parmesan cheese
• Salt to taste

How To Make Gordon Ramsay Lobster Tortellini

1. Make the Pasta Dough: On a clean surface or in a large bowl, make a well with the flour. Add the egg yolks and whole eggs to the center. Use a fork to gradually incorporate the flour until a shaggy dough forms. Knead the dough by hand for 10 minutes until it is smooth and elastic. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Cook the Lobster: Bring a pot of water to a boil or prepare a steamer. Cook the lobster tails for 2–3 minutes, just until the shells are red and the meat is opaque. Let them cool, then remove the meat from the shells and chop it into small pieces.
3. Prepare the Filling: In a small skillet, sauté the minced garlic in olive oil until fragrant. Pour in the white wine and let it bubble for a minute to cook off the alcohol. Add the chopped lobster and toss to combine. Remove from the heat and let it cool slightly. In a bowl, mix the lobster mixture with the lemon zest, chives, and ricotta cheese. Season with salt to taste.
4. Roll Out the Dough: Divide the rested pasta dough in half. Using a pasta machine or a rolling pin on a lightly floured surface, roll each piece of dough out until it is very thin (about 1mm thick).
5. Shape the Tortellini: Use a round cookie cutter (about 2 inches) to cut circles from the pasta sheets. Place a small spoonful of the lobster filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Take the two corners of the half-moon and bring them together, pinching them to create the classic tortellini “bellybutton” shape.
6. Make the Vodka Sauce: In a large skillet, sauté the minced garlic and shallots in olive oil until softened. Stir in the tomato paste and cook for 2 minutes. Pour in the vodka and let it cook for about 5 minutes, until the alcohol has cooked off. Stir in the heavy cream, optional chili flakes, and salt. Let it simmer for 3 minutes, then stir in the butter and Parmesan cheese until the sauce is smooth and creamy.
7. Cook the Tortellini: Bring a large pot of salted water to a boil. Gently drop the tortellini into the water and cook for 2–3 minutes, or until they float to the surface.
8. Combine and Serve: Use a slotted spoon to gently transfer the cooked tortellini directly into the skillet with the vodka sauce. Toss to coat. Serve immediately, topped with extra Parmesan cheese.

Recipe Tips

• How to get smooth pasta dough? Kneading for the full 10 minutes is crucial. This develops the gluten and transforms the shaggy dough into a smooth, elastic ball that’s perfect for rolling.
• Why let the dough rest? Resting the dough for at least 30 minutes allows the gluten to relax, making the dough much easier to roll out thinly without shrinking back.
• How to avoid overcooking the lobster? Lobster cooks very quickly. Cook the tails only until the meat is just opaque. It will be cooked again briefly in the filling, so undercooking it slightly is better than overcooking it and making it rubbery.
• How do I get thin pasta sheets? A pasta machine is the easiest way to get uniformly thin sheets. If using a rolling pin, be patient and use long, even strokes on a lightly floured surface.

What To Serve With Lobster Tortellini

This rich and elegant pasta dish is a meal in itself.

• Warm, crusty garlic bread to soak up the sauce
• A simple arugula salad with a lemon vinaigrette
• A glass of crisp, dry white wine like Pinot Grigio

How To Store Lobster Tortellini

• Best Served Fresh: This dish is best enjoyed immediately after it’s made for the perfect texture.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken, so you might need a splash of cream or water when reheating.

Lobster Tortellini Nutrition Facts

• Calories: 210kcal
• Protein: 15g
• Fat: 10g
• Carbohydrates: 15g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Lobster Thermidor Recipe
• Gordon Ramsay Butter Poached Lobster Recipe
• Gordon Ramsay Lobster Ravioli Recipe