Name: Black and White Lobster Ravioli in a Seafood Cream Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Cuisine: italian
Ingredients: 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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Florentyna's Fresh Pasta Factory, Inglewood, CA

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Black and White Lobster Ravioli in a Seafood Cream Sauce

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