Lobster Ravioli with Tomato Vodka Sauce

Is your mouth watering yet? This is on our menu for this week. More to come...

I purchased the lobster ravioli from Gallucci's during our big Girl's Day Out. It was delicious! Word of wisdom - the original recipe serving size was 8. I should have cut it in half before I started cooking last night. I halved the recipe below for you, use caution as my calculations may not be precise! Also, I used paste and had to dilute with water, consider tomato sauce or pureed plum tomatoes as stated below.

Ingredients:

- one dozen lobster ravioli
- butter or EVOO to coat skillet or sauce pan
- 5 medium garlic clove(s), minced
- 2 Tbsp parsley, fresh, minced
- 1/2 tsp sea salt, or other coarse salt
- 1/4 tsp black pepper, freshly ground
- hot red pepper flakes, to taste
- 1 can (12oz) canned tomato paste OR 1 can of Italian plum tomatoes with water, pureed in food processor
- 1/8 cup of vodka
- 1/2 cup(s) heavy whipping cream
- 10 leaves basil, fresh, cut into ribbons (chiffonade)

Instructions:
- Heat a large skillet/sauce pan over a medium-low heat. Add butter/EVOO and garlic; sauté until garlic turns brown, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste/sauce and mix to form a sauce. Cook for about 5 minutes, moving sauce around pan occasionally; add vodka. Stir and cook for about 5 minutes more.

- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

- Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. If you use tomato paste and prefer a looser sauce, add some pasta-cooking water to the sauce.