Lobster Ravioli with Goat Cheese and Basil

Serving Size : 8 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method
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Ravioli
1 1/2 pounds lemon-dill pasta dough
1 cup goat cheese
1 pound lobster meat
Sauce
2 cups heavy cream
1 each red pepper
1 each green pepper
4 each tomatoes
1 tablespoon basil

Prepare Ravioli. On floured work surface, roll out the pasta dough to 1/8 inch thickness. Mark sheet in rounds with a 1" cutter about 1/8 inch apart, making about 50-60 rounds. Place 1 teaspoon of goat cheese and lobster meat on each round. Roll a second sheet of pasta dough as above and place over the first sheet, completely covering the rounds of cheese and lobster meat. Cut each ravioli with 1 1/2 inch cutter, pinch the edges securely, and place ravioli on a sheet pan. Sprinkle some cornmeal or flour to prevent from sticking. Cover with plastic wrap and refrigerate until ready to cook.

In a bowl combine the cream, peppers, tomatoes, and basil. Season with salt and pepper. Place in saucepan over medium heat until hot.

Drop the ravioli into a quart of boiling water for 7 to 10 minutes or until "al dente". Drain.

Simmer ravioli for 2 to 3 minutes in the sauce and serve immediately.

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