Gordon Ramsay Lobster Tortellini Recipe

This easy and creamy Lobster Tortellini recipe is a delicious treat that’s perfect for a special meal. With tender lobster, homemade pasta, and a rich vodka sauce, it’s sure to impress. You can easily adjust the ingredients to suit your taste, making this dish as versatile as it is indulgent.

Ingredients Needed:

Egg Dough Pasta:

• 300g all-purpose flour
• 4 egg yolks
• 2 whole eggs

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)
• 120g (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
• 80ml heavy cream
• 1 tsp red chili flakes (optional)
• Salt to taste
• 1 tbsp butter
• 3 tbsp parmesan (grated)

How To Make Lobster Tortellini Recipe?

1. Make the Pasta Dough: Mix flour, egg yolks, and whole eggs to form a dough. Knead for 10 minutes, then rest for 30 minutes.
2. Roll the Dough: Cut the dough in half. Roll it out with a pasta machine until it’s about 1mm thick.
3. Prepare the Filling: Sauté garlic in olive oil, add wine and reduce. Cook lobster, chop it, and mix with garlic, chives, lemon zest, ricotta, and salt.
4. Shape the Tortellini: Cut the dough into rounds. Add a spoonful of filling to each round, fold, and seal.
5. Make the Vodka Sauce: Sauté garlic and shallots in olive oil. Add tomato paste, cook for 2 minutes, then add vodka and cook for 5 minutes. Stir in cream, chili flakes (optional), and salt. Simmer for 3 minutes, then add butter and parmesan.
6. Combine Tortellini with Sauce: Add the cooked tortellini to the sauce and stir gently to coat.
7. Serve: Serve with extra parmesan and torn basil leaves.

Recipe Tips:

• Rest the dough: Allow the pasta dough to rest for at least 30 minutes. This helps the dough relax and makes it easier to roll out and shape.
• Use fresh lobster: Fresh lobster tails provide the best flavor. If fresh lobster isn’t available, frozen lobster tails work well too, just ensure they’re properly thawed.
• Don’t overcook the lobster: Lobster cooks quickly. Boil or steam it just until it turns opaque, as overcooking will make it tough and rubbery.
• Roll the dough thin: For tender tortellini, roll the pasta dough as thin as possible (around 1mm). This ensures the tortellini will cook evenly and have the perfect texture.
• Handle the tortellini gently: Once the tortellini is cooked, be careful when adding it to the sauce. Stir gently to avoid breaking the delicate pasta.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover Lobster Tortellini to room temperature. Then, store in an airtight container in the fridge for up to 2 days.
• Freeze: Let the tortellini cool first, then freeze in an airtight container for up to 1 month.
• Reheat: Heat gently in a pan with extra sauce or water until hot.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 650mg
• Potassium: 110mg
• Total Carbohydrate: 23g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

Try More Gordon Ramsay Recipes:

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