Lobster Ravioli

Basically for the lobster ravioli I made I used the same recipe as for the ricotta ravioli but simply added finely chopped lobster to the mix along with a little bit of paprika. I used about fifty percent lobster ad fifty percent ricotta mix and used frozen pre-cooked lobster claw, then adjusted the seasoning. I used the square mold for the lobster ravioli so it would be easy to distinguish from the ricotta ravioli.

I served the lobster ravioli with some butter-poached lobster tail, a tarragon lemon cream sauce, tarragon-infused oil, fresh tarragon, grated Parmesan cheese, and paprika. I found the lobster ravioli held together better and cooked more evenly than the plain ricotta ravioli without any filling escaping!