Lobster Ravioli in Tomato Cream Sauce

A brown butter, made from scratch lobster ravioli in a tomato cream sauce.

This recipe contains wonton wrappers, lobster tail, shrimp, butter, garlic (fresh), parsley (fresh), lemon juice, crushed red pepper, cheese (ricotta), salt (kosher), pepper, XXXXXXXXXXXXXXXXXXX, olive oil, butter, onions (vidalia/sweet), garlic (fresh), tomato sauce, tomatoes (diced), heavy cream, parsley (fresh), cheese (parmesan), salt, pepper

4 - 6 Servings

Prep time: 1 hr +

Cook time: 30 min

Ingredients:

• 50 - 60 fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)
• 3 whole lobster tails
• 1/4 lb. uncooked shrimp, peeled
• 8 tbsp. butter
• 2 clove(s) fresh garlic, minced or grated
• 1/4 cup(s) fresh parsley, chopped
• 1 tsp. lemon juice
• 1 tsp. crushed red pepper flakes (optional)
• 8 oz. ricotta cheese
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• TOMATO CREAM SAUCE
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1/2 whole sweet/vidalia onion, chopped
• 4 clove(s) fresh garlic, minced or grated
• 1 can(s) 15oz. tomato sauce
• 1 can(s) 14.5oz. diced tomatoes
• 1 cup(s) heavy cream
• 1/4 cup(s) fresh parsley, chopped
• 1/4 cup(s) freshly grated parmesan cheese, plus more for serving
• 2 - 4 ds. kosher salt, to taste
• 2 - 4 ds. pepper, to taste

Instructions: