Lobster Ravioli. Mmm, just imagining the taste and texture gets the saliva flowing.



Lobster by itself is a mouthwatering dish. But combine it with creamy ricotta to create a filling for lobster raviolis and serve it with a buttery, lemon sauce? Come on! It doesn't get much better than that. The following recipe can be altered to appeal to your schedule and tastes. Don't have a lot of time? Most gourmet grocery stores sell prepared lobster raviolis that can be found in the frozen food section. If you don't fancy the anise flavor of tarragon, substitute basil or a pinch of saffron. An equally delicious sauce variation would be simply serving the raviolis with a bit of browned butter.

For 4-6 portions you will need the following:

Ravioli filling:

? pack Wonton skins

1 lb. lobster meat, plus an additional ? lb. for garnish (optional)

1 Tablespoon mild olive oil

1 Tablespoon unsalted butter

2 minced shallots

? teaspoon salt

? teaspoon pepper

1 lb. ricotta cheese

1 whole egg, whisked

? cup heavy cream

Lemon Tarragon Sauce:

? cup white wine

? cup white wine vinegar

2 Tablespoons lemon juice

1 minced shallot

2 Tablespoons finely chopped tarragon, plus 2 sprigs

3 crushed peppercorns

1 bay leaf

1/8 cup heavy cream

? lb. cold, cubed unsalted butter

For raviolis:

Put a saute pan over medium heat and add oil and butter. Once hot, add shallots and lobster. Season with salt and pepper and cook until lobster is white and opaque, about 4 minutes. Set aside and let cool.

In a bowl combine ricotta cheese, scrambled egg, heavy cream and cooled lobster meat. (Reserve a third if you are going to use as a garnish.) On a lightly floured surface place one wonton skin. Place 2 tablespoons of lobster filling in center. Brush wonton edges with water and stack another wonton skin on top. To prevent your raviolis from bursting when cooked, eliminate any air bubbles and press edges to seal. Continue process until all filling has been used.

Fill a large pot with salted water and bring to a gentle boil. Add raviolis and cook until they float to the top, about 2-3 minutes. Drain.

For sauce:

In a small saucepan bring all ingredients but chopped tarragon, heavy cream and butter to a simmer. Cook until syrupy. Add heavy cream and reduce by half. Adjust heat to low and whisk in one butter cube at a time, making sure butter is completely melted before adding another. Strain sauce, add chopped tarragon, season with salt and pepper to taste. Serve raviolis covered with sauce and lobster garnish (if using).