Tested till perfect Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce
Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce
Photography by Matthew Kimura

Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 main-course or 10 appetizers


  • 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
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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.

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