Black and White Lobster Ravioli in a Seafood Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc) |
1/4 ounce white wine |
2 tablespoons butter |
1/2 cup heavy cream |
2 ounces roma tomatoes, diced |
1 ounce white pearl onions, diced |
1 ounce shallots |
1 tablespoon tarragon |
1/2 pound florentyna's black and white langostino (lobster) ravioli |
Directions:
1. Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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