Lobster Stuffed Ravioli in Fresh Tomato Cream Sauce

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.