Servings: 4

Ravioli: subheading: Ravioli:
4 Tbsp. (½ stick) unsalted butter 4 Tbsp. (½ stick) unsalted butter
1 shallot, finely chopped 1 shallot, finely chopped
1 garlic clove, minced 1 garlic clove, minced
1 cp. chopped cooked lobster meat 1 cp. chopped cooked lobster meat
¼ cp. cubed/cooked potato ¼ cp. cubed/cooked potato
1 Tbsp. minced flat-leaf parsley 1 Tbsp. minced flat-leaf parsley
Salt &  pepper Salt &  pepper
1 lg. egg; beaten w/ 1 tsp. water 1 lg. egg; beaten w/ 1 tsp. water
 
Sauce: subheading: Sauce:
4 Tbsp. ½ stick) unsalted butter 4 Tbsp. ½ stick) unsalted butter
1 Tbsp. finely chopped shallots 1 Tbsp. finely chopped shallots
1 sm. garlic clove, minced 1 sm. garlic clove, minced
¼ cp. chicken broth ¼ cp. chicken broth
2 Tbsp. dry white wine 2 Tbsp. dry white wine
2 Tbsp. chopped Italian style canned tomatoes, drained 2 Tbsp. chopped Italian style canned tomatoes, drained
⅓ cp. heavy cream ⅓ cp. heavy cream
Salt & pepper Salt & pepper
 
* **any pasta recipe*** note: **any pasta recipe***

Prepare the ravioli pasta
Prepare the ravioli
-heat a small saucepan over low heat. Add 2 Tbsp. of butter, the shallot & garlic and cook, stirring until the vegetables are soft, but not browned, about 3 minutes - set aside.
-In a small bowl combine he lobster, potato, parsley, salt/pepper and the shallot-garlic mixture; and stir to combine.
-One at a time, place 1 heaping teaspoon of the lobster filling in the center of the ravioli pasta & seal. Set aside and repeat with remaining skin & filling.
-In a large pot, bring 3 quarts of water to boil.
Prepare the Sauce: subheading: Prepare the Sauce:
-In a small sauce pan, melt the butter over low heat. Add the shallots & garlic, cook stirring until softened (about 2 minutes). Add the chicken broth, wine & tomatoes; and bring to boil. Then reduce the heat to a simmer & cook for 3 minutes. Add the cream, reduce the heat to a simmer and cook for additional 3 minutes, salt & pepper to taste - set aside.
Add 2 heaping teaspoons of salt and the raviolis to the boiling water, bring back to a boil and cook for 3 to 4 minutes. Drain and return raviolis to pot.
Add remaining 2 Tbsp. butter, toss gently, and add sauce. Bring to a boil, then serve immediately.