Lobster Ravioli

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Filling:

1 1/2 cups chopped cooked lobster meat

1/3 cup ricotta cheese

1 tablespoon grated Parmesan

1 tablespoon minced scallions

1 teaspoon minced fresh parsley

1/2 teaspoon chopped fresh dill

1/2 teaspoon Worcestershire sauce

1/8 teaspoon hot pepper sauce

1/2 teaspoon salt

Ravioli:

2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles

2 cups roasted plum tomato sauce, recipe follows

1 cup heavy cream

2 teaspoons chopped fresh tarragon

Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish

Roasted Plum Tomato Sauce:

1 tablespoon olive oil

1 cup finely chopped onion

2 teaspoons minced garlic

1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)

1 cup tomato sauce (your own or store bought)

1/2 cup chicken stock or canned broth

1/4 cup chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper