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- 4 oz (112 grm). mixed shellfish (shrimp, lobster, crab, mussels, etc)
- 1/4 oz (7 grm). white wine
- 2 tbsp (30 ml) butter
- 1/2 cup (125 ml) heavy cream
- 2 oz (56 grm). Roma tomatoes, diced
- 1 oz (28 grm). white pearl onions, diced
- 1 oz (28 grm). shallots
- 1 tbsp (15 ml) tarragon
- 1/2 lb (.2 kg). Florentyna's Black and White Langostino (lobster) ravioli
- Saute shellfish in butter.
- Add wine, onions, shallots, and tomatoes.
- Simmer for 3 minutes, and stir to blend while bringing to a boil.
- Add heavy cream and tarragon.
- Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float.
- Strain and plate ravioli, pour seafood cream sauce over.
- Serve hot.
- Recipe courtesy Florentyna's Pasta Factory, Inglewood, CA/FoodTV.com
Prep Time: 10 minutes
Cook Time: 15 minutes
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