Ravioli Imbottiti d’ Aragosta


Yields: 4 servings

Thin pasta sheets filled with lobster, prosciutto & basil, served on an orange beurre blanc.

METHOD: ravioli

  • Make stuffing by combining lobster meat, basil & proscuitto.
  • Lay wonton skins on a table and brush edges with beaten egg.
  • Place 1 tablespoon of lobster stuffing on the center of the skin & fold over to form a triangle. Press edges together to seal.
  • Cook in boiling water 2-3 minutes. Remove.
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