Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce
Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce
Photography by Matthew Kimura
This recipe makes 6 servings
- Portion size: 6 main-course or 10 appetizers
Ingredients
- 3 tbsp 3tbspbutter
- 1 cup 1cupsliced shiitake mushroomshiitake mushrooms
- 2 2clove garliccloves of garlic, minced
- 1 tbsp 1tbspchopped fresh tarragon
- 1/2 cup 1/2cupdry white wine
- 3 tbsp 3tbspall-purpose flour
- 1 cup 1cupmilk
- 1 can (11.3 oz/320 g) 1can (11.3 oz/320 g)frozen lobster meat, thawed, drained and chopped
- 1 tsp 1tspgrated lemon rind
- 1 pkg (1 lb/500 g) 1pkg (1 lb/500 g)wonton wrapperwonton wrappers, (60 per pkg)
- 1/4 cup 1/4cupgrated Parmesan cheese
- Whole chives Fresh Tomato Cream Sauce:
- 2 cups 2cupswhipping cream
- 2 2plum tomatoplum tomatoes, diced
- 1/4 cup 1/4cupchopped chives
- 1/4 tsp 1/4tspsalt
Preparation
In large skillet, melt butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 minutes or until softened. Add wine; cook for about 1 minute or until reduced by half. Sprinkle with flour; cook, stirring, for 1 minute. Slowly stir in milk, stirring constantly, for about 8 minutes or until thickened and smooth. Stir in lobster and lemon rind. Let cool completely.
For each wrapper, place 1 tablespoon (15 ml) filling in centre. Brush edges with water; top with another wrapper. Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 4 hours.)
In large pot of boiling salted water, cook ravioli, in batches, for about 3 minutes or until ravioli float to top. With slotted spoon, transfer to serving plates or platter.
Fresh Tomato Cream Sauce: In skillet or saucepan, bring cream to boil. Add tomatoes, chives and salt ; simmer over medium-high heat for 10 minutes or until reduced by one-third. Pour over ravioli. Sprinkle with Parmesan. Garnish with whole chives.
