MENU
 
 
 
 

  • Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce

    0 votes
    Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. butter
    • 1 c. sliced shiitake mushroom
    • 2 clv garlic, chopped
    • 1 Tbsp. minced fresh tarragon
    • 1/2 c. dry white wine
    • 3 Tbsp. all purpose flour
    • 1 c. lowfat milk
    • 1 x 11 1/3 ounce can frzn lobster, thawed, liquid removed, and, minced
    • 1 tsp grated lemon, rind
    • 1 x 1 pound package wonton wrapper
    • 1/4 c. grated parmesan cheese whole chives Fresh Tomato Cream Sauce
    • 2 c. whipping cream
    • 2 x plum tomato, diced
    • 1/4 c. minced chives
    • 1/4 tsp salt

    Directions

    1. In large skillet, heat butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 min or possibly till softened.
    2. Add in wine; cook for about1 minute or possibly till reduced by half.
    3. Sprinkle with flour; cook, stirring, for 1 minute.
    4. Slowly stir in lowfat milk, stirring constantly, for about 8 min or possibly till thickened and smooth.
    5. Stir in lobster and lemon rind.
    6. Let cold completely.
    7. For each wrapper, place 1 Tbsp. (15 ml) filling in centre.
    8. Brush edges with water; top with another wrapper.
    9. Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and chill for up to 4 hrs.)
    10. In large pot of boiling salted water, cook ravioli, in batches, for about 3 min or possibly till ravioli float to top.
    11. With slotted spoon, transfer to serving plates or possibly platter.
    12. Fresh Tomato Cream Sauce:In skillet or possibly saucepan, bring cream to boil.
    13. Add in tomatoes, chives and salt; simmer over medium-high heat for 10 min or possibly till reduced by one-third.
    14. Pour over ravioli.
    15. Sprinkle with Parmesan.
    16. Garnish with whole chives.

    Similar Recipes

    Leave a review or comment