Lobster Ravioli in a Lemon Butter Cream Sauce

Directions

• Make Lobster Filling
• Boil the lobster: To cook small 8 oz tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 – 10 minutes or until shells turn bright red, the meat is not translucent, and the tails will curve. Drain in a colander, cool, remove the meat from the shells (discard), and dice into 1/2″ pieces.
• In a medium saute pan, heat olive oil and saute the diced shallot for two minutes. Add the diced cooked lobster and parsley, and stir until mixed for 2 more minutes, let cool down.
• Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.
• Make Lobster Ravioli
• Take 1 wonton wrapper, place on a board and fill with 1 teaspoon of the lobster filling.
• Place another wonton wrapper on top, press down to push the air out, and cut with a ravioli. Wonton ravioli can be cut into shapes: round, square, or heart using an inexpensive ravioli cutters, and the cutter will seal the edges.
• If you don’t have a cutter, simply place the teaspoon of filling onto one wonton sheet, and fold into a triangle corner to corner, and press the air out, and press edges closed with your fingers.
• Place all filled ravioli onto a parchment lined tray, and brush with melted butter.
• Bake Ravioli 400 degrees for 10 minutes. The edges of the ravioli will brown slightly, and get a crispy edge.
• Make Lemon Butter Cream Sauce
• In a small pan, simmer the limoncello, lemon juice, and whisk in the cubed butter until well combined, then pour in heavy cream, whisk to mix and turn off heat.
• Drizzle sauce over baked lobster ravioli, and garnish with finely chopped parsley and parmesan cheese.