- Portion size 10 servings
- 3 tablespoons butter
- 1 cup sliced shiitake mushroom
- 2 clove garlic minced
- 1 tablespoon chopped fresh tarragon
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 can frozen lobster meat thawed, drained and chopped
- 1 teaspoon grated lemon rind
- 1 pkg (1 lb/500 g) wonton wrapper (60 per pkg)
- 1/4 cup grated Parmesan cheese
- Whole chives
Fresh Tomato Cream Sauce:
- 2 cups whipping cream
- 2 plum tomato diced
- 1/4 cup chopped chives
- 1/4 teaspoon salt
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.