Lobster Ravioli in Pink Sauce</B>
8 ounces cooked fresh lobster meat, chopped
2 teaspoons chopped fresh mango
1 1/2 teaspoon heavy cream
1 1/2 tablespoon ricotta cheese
1 large egg yolk
Salt and fresh-ground black pepper to taste
1/4 cup olive oil
9 medium cloves garlic, finely chopped
6 ripe tomatoes, chopped
10 fresh basil leaves, julienned
1/4 cup heavy cream
1/2 cup fresh-grated Parmesan cheeseSalt and fresh-ground black pepper to taste
24 (3-by-3-inch) won-ton wrappers
1 large egg
1 tablespoon water, plus more for cooking ravioli
- To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using.
- To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in Parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy.
- To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air.
- Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm.
Enjoy your meal !!