Brown Butter Lobster Ravioli with Tomato Cream Sauce

Brown Butter Lobster Ravioli with Tomato Cream Sauce
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Category: seafood


Serves: 40-50 lobster ravioli
Prep Time: 1 hour
Total Time: 1 hour 30 minutes

1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)
3 lobster tails (preferably wild caught)
1/4 pound (about 9) uncooked shrimp, peeled, deveined (preferably wild caught)
1 stick (1/2 cup) butter
2 large cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes (optional)
8 ounces (about 1 cup) ricotta cheese
1/2 teaspoon pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
tomato cream sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 whole medium onion, finely diced
4 cloves garlic, minced
1 cans (15 ounce ) tomato sauce
1 can (15 ounce) diced tomatoes
salt and pepper, to taste
1 cup heavy cream
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese, plus more fore serving


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Added 9 years ago by:
Suesie Eejima Suesie Eejima
     135 recipes
7 people cheffed this recipe
Sharon GormanthatsquareplateHalle ThomasSarah Jane CliftonJenne KopalekStephanie Brooks HawkinsSuesie Eejima
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