Black and White Lobster Ravioli in a Seafood Cream Sauce
- 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
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.
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.
Recipe courtesy of Florentyna's Pasta Factory, Inglewood, CA