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Receta Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce
by Global Cookbook

Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce
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Ingredientes

  • 3 Tbsp. butter
  • 1 c. sliced shiitake mushroom
  • 2 clv garlic, chopped
  • 1 Tbsp. minced fresh tarragon
  • 1/2 c. dry white wine
  • 3 Tbsp. all purpose flour
  • 1 c. lowfat milk
  • 1 x 11 1/3 ounce can frzn lobster, thawed, liquid removed, and, minced
  • 1 tsp grated lemon, rind
  • 1 x 1 pound package wonton wrapper
  • 1/4 c. grated parmesan cheese whole chives Fresh Tomato Cream Sauce
  • 2 c. whipping cream
  • 2 x plum tomato, diced
  • 1/4 c. minced chives
  • 1/4 tsp salt

Direcciones

  1. In large skillet, heat butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 min or possibly till softened.
  2. Add in wine; cook for about1 minute or possibly till reduced by half.
  3. Sprinkle with flour; cook, stirring, for 1 minute.
  4. Slowly stir in lowfat milk, stirring constantly, for about 8 min or possibly till thickened and smooth.
  5. Stir in lobster and lemon rind.
  6. Let cold completely.
  7. For each wrapper, place 1 Tbsp. (15 ml) filling in centre.
  8. Brush edges with water; top with another wrapper.
  9. Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and chill for up to 4 hrs.)
  10. In large pot of boiling salted water, cook ravioli, in batches, for about 3 min or possibly till ravioli float to top.
  11. With slotted spoon, transfer to serving plates or possibly platter.
  12. Fresh Tomato Cream Sauce:In skillet or possibly saucepan, bring cream to boil.
  13. Add in tomatoes, chives and salt; simmer over medium-high heat for 10 min or possibly till reduced by one-third.
  14. Pour over ravioli.
  15. Sprinkle with Parmesan.
  16. Garnish with whole chives.