Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce Recipe

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0 votes | 4593 views
Servings: 6


Cost per serving $9.30 view details


  1. In large skillet, heat butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 min or possibly till softened.
  2. Add in wine; cook for about1 minute or possibly till reduced by half.
  3. Sprinkle with flour; cook, stirring, for 1 minute.
  4. Slowly stir in lowfat milk, stirring constantly, for about 8 min or possibly till thickened and smooth.
  5. Stir in lobster and lemon rind.
  6. Let cold completely.
  7. For each wrapper, place 1 Tbsp. (15 ml) filling in centre.
  8. Brush edges with water; top with another wrapper.
  9. Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and chill for up to 4 hrs.)
  10. In large pot of boiling salted water, cook ravioli, in batches, for about 3 min or possibly till ravioli float to top.
  11. With slotted spoon, transfer to serving plates or possibly platter.
  12. Fresh Tomato Cream Sauce:In skillet or possibly saucepan, bring cream to boil.
  13. Add in tomatoes, chives and salt; simmer over medium-high heat for 10 min or possibly till reduced by one-third.
  14. Pour over ravioli.
  15. Sprinkle with Parmesan.
  16. Garnish with whole chives.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 6 servings
Calories 537  
Calories from Fat 211 39%
Total Fat 23.92g 30%
Saturated Fat 14.15g 57%
Trans Fat 0.0g  
Cholesterol 133mg 44%
Sodium 829mg 35%
Potassium 452mg 13%
Total Carbs 53.55g 14%
Dietary Fiber 2.5g 8%
Sugars 3.01g 2%
Protein 22.66g 36%


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