Maryland Lobster Ravioli in Pink Sauce

Ingredients:



Lobster Filling:

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

Pink Sauce:

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 cheese

Salt and pepper to taste

Ravioli:

24 (3-by-3-inch) won-ton wrappers

1 large egg

1 tablespoon water, plus more for cooking ravioli

Directions:

To make filling: In a food processor, 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.