Step 1

Blitz the ricotta and sun dried tomatoes in a food processor until smooth and creamy (there might still be small chunks of tomato but that's ok).

Step 2

Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside.

Step 3

Cook the lobster tails in boiling water for around 7-8 minutes (they'll turn bright red).

Step 4

Set the lobster aside until cool enough to touch or plunge into a bowl of cold water. Cut the lobster in half and remove the meat.

Step 5

Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture.

Step 6

Roll out the pasta using a pasta machine. Fill and seal the ravioli with 1 tsp of filling per ravioli.(I love to use a ravioli maker to fill the ravioli but check out this guide for full instructions and other methods).

Step 7

Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.

Step 8

Next, add the sieved tomatoes and simmer gently for 5 minutes.

Step 9

Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper.

Step 10

Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes. You can thin out the sauce with around ⅓ cup 80ml of pasta water when the ravioli are cooking.

Step 11

When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve.