Black and White Lobster Ravioli in a Seafood Cream Sauce

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This dish was super awesome! Woohoo! I did make the following changes.

1 I followed the previous suggestions and sautéd the onions and shallots in butter for a few minutes. I then added the tarragon.

2 Add the diced tomatoes and sauté them for a couple minutes more.

3 Add crab meat and small shrimp. If you want to be quick, use a 1/2 can each of the chicken of the sea small shrimp and crab meat. Sauté those for a couple of minutes.

4 Add a 1/2 cup of white wine. I used Cupcake Sauvignon Blanc. Simmer the mixture and stir it now and again for a few minutes.

5 Cook the lobster ravioli in boiling water while still stirring the sauce mixture now and again for a few minutes more.

6 Add 1/2 cup of cream to the sauce mixture and keep the temperature on medium low. Add salt and pepper. Let it simmer for a few minutes.

7 When the ravioli is done, drain and plate it. Put the sauce mixture on top.

Pour a glass of that Sauvignon Blanc and enjoy!

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I increased the amount of wine, the simmer time and used cherry tomatoes on my first preparation. It was very good but I know it could be better. I knew from tasting that the onions would be raw tasting per the directions so i increased the simmer time. I was wishing I had sauteed them in the butter.

I would make the following adjustments next time:

- saute the onions and shallots in the butter then add and saute the crab or seafood
- increase the amount of white wine - 1/4 ounce hardly seems enough to simmer anything in
- perhaps slightly less tarragon

Enjoy