Brown butter lobster ravioli with tomato cream sauce from Half Baked Harvest by Tieghan Gerard

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Notes about this recipe

  • Recipe Notes

    Can substitute wonton wrappers for pasta dough.

  • VineTomato on March 04, 2019

    Absolutely delicious but a bit of a schelp to make! I've not made ravioli before, so thought I would try the fresh lasagne sheet method. I could tell from the outset it would not work - they are too thick, and even when soften with hot water they are not pliable enough. So, I had de-constructed ravioli and it was still incredible. I split the milk by pouring it straight into the tomatoes - will I never learn? Split or not what an incredible tomato sauce! Yum! I'll be making this one again but lobster is a bit over the top so perhaps with shrimps or scallops.

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