Brown Butter Lobster Ravioli with Tomato Cream Sauce
INGREDIENTS
•
1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)*
•
3 lobster tails (preferably wild caught)
•
1/4 pound (about 9) uncooked shrimp, peeled, deveined (preferably wild caught)
•
1 stick (1/2 cup) butter
•
2 large cloves garlic, minced
•
1/4 cup fresh parsley, chopped
•
1 teaspoon lemon juice
•
1 teaspoon crushed red pepper flakes (optional)
•
8 ounces (about 1 cup) ricotta cheese
•
1/2 teaspoon pepper, plus more to taste
•
1/2 teaspoon salt, plus more to taste
•
tomato cream sauce
•
2 tablespoons olive oil
•
2 tablespoons butter
•
1/2 whole medium onion, finely diced
•
4 cloves garlic, minced
•
1 cans (15 ounce ) tomato sauce
•
1 can (15 ounce) diced tomatoes
•
salt and pepper, to taste
•
1 cup heavy cream
•
1/4 fresh parsley, chopped
•
1/4 cup freshly grated parmesan cheese, plus more fore serving
Comments & Reviews
Just A Pinch Sweepstakes