Recipe courtesy of Florentyna's Fresh Pasta Factory

Black and White Lobster Ravioli in a Seafood Cream Sauce

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 1 serving
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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


  1. 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.