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Lobster Ravioli Recipe from chef Vic Perdue of Venice Italian Steakhouse in Dyer

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So National Ravioli Day has come and gone (March 20), but who needs a special day to enjoy ravioli, especially if it's filled with succulent lobster! Enjoy this recipe from chef Vic Perdue of Venice Italian Steakhouse in Dyer, Ind.

"I remember standing in the kitchen next to my grandmother making cavatelli and ravioli as a kid. She was an amazing cook. My opinion? National Ravioli Day is an underrated holiday. Life is a combination of making great memories and unforgettable pasta dishes," Perdue says.

Chef Vic Perdue's Lobster Ravioli Recipe

Ravioli Dough:

1 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
1 large egg, lightly beaten

  1. Mix flour, 2 eggs and salt into a dough.
  2. Roll out dough into a thin sheet.
  3. Egg wash the pasta sheet with lightly beaten egg before forming.

Lobster Filling:

1/2 pound cooked lobster meat
4 ounces ricotta cheese
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons lemon juice
Splash of sherry wine

Vodka Sauce:

1 shallot, minced
1 ounce vodka
1 cup heavy cream
3 ounces unsalted butter
Fresh basil, chopped
2 ounces grated Parmesan cheese
2 ounces grated Romano cheese


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