Gordon Ramsay’s Lobster Tortellini Was My Pasta Therapy

i started making gordon ramsay’s lobster tortellini like i was in some romantic, slow-motion pasta commercial. flour everywhere, chill jazz on, apron tied like i knew what i was doing. thirty minutes later? my kitchen looked like a seafood crime scene, my fingers were stuck together with ricotta, and i had definitely cussed out a lobster tail. this was chaotic-ava. full goblin mode. no regrets.

What Gordon Ramsay Would Do

so gordon? he rolls out pasta dough like it’s second nature. soft, golden egg dough, kneaded perfectly, rested religiously, then fed through a pasta machine like he’s doing a magic trick. his filling is simple: fresh lobster, garlic, lemon zest, ricotta, and herbs. it’s delicate, clean. then comes the vodka sauce—sautéed aromatics, a cheeky splash of vodka, cream, chili flakes, butter, and parmesan.

he makes it look… effortless.

What I Changed (And Why)

okay, look. i tried to keep it honest, but i did take some “emergency liberties.”

• i used frozen lobster tails because fresh was $$$ and also intimidating. defrosted them slowly and they worked fine, promise.
• i zested the lemon straight into the ricotta instead of the lobster pan. why dirty another thing?
• my dough? not perfect. it was dry at first. i added like… a tablespoon of water. don’t tell gordon.
• i might have shaped a few tortellini like weird little sea creatures. i was not built for symmetry.

oh, and i used chili flakes in the sauce because i wanted drama. it delivered.

How It Turned Out

this dish is a process. no lies. but when i finally pulled everything together, it was STUNNING. the tortellini were soft and silky, the lobster filling was bright and sweet, and that vodka sauce? whew. rich, creamy, slightly spicy, with that tomato depth.

my pasta shapes were wonky, but they tasted like restaurant luxury. i was sweaty. i was floury. but i felt like i had summoned something from the culinary gods.

So, Was It Worth It?

absolutely chaotic. wildly messy. and 100% worth it. this dish made me feel something. it’s the kind of thing you make to impress someone—or to remind yourself that you can do hard things. even if you scream at dough in the middle.

How To Make Lobster Tortellini (With Vodka Sauce And Vibes)

make this when you want to feel slightly out of control, but also like a pasta wizard by the end.

Smart Tips

• don’t skip the dough rest. the texture really does get better.
• if your filling feels too runny, chill it. cold ricotta is easier to work with.
• seal your tortellini like your life depends on it. nobody wants a filling blowout in boiling water.
• taste your sauce before adding pasta. you get one shot at that balance.
• don’t aim for perfection. wonky pasta still slaps.

FAQs

can i use store-bought pasta?
sure. you’ll lose points with gordon but gain time. trade-off.

what if i don’t have vodka?
skip it or sub white wine. you’ll miss a little sharpness, but it still works.

can i freeze these?
YES. freeze before cooking. cook straight from frozen, just add a minute or two.