Lobster Ravioli with Champagne Sauce

For New Years Eve my wife wanted lobster tails and scallops. The local grocery had a good deal on small lobster tails, so I bought 3 of them. Turns out that my daughter wasn't going to be home. What do you do with an extra lobster tail. I turned it into a ravioli stuffing, worthy of the celebrating the New Year. The Sauce is loosely based on a recipe by Pam Anderson's, no not the one from Bay Watch, The Perfect Recipe for Losing Weight & Eating Great. This recipe will serve 4 people.

Lobster Ravioli with Champagne Sauce


For the Ravioli:
4 oz Lobster Tail, cooked & cut into small pieces
4 Shrimp, cooked & cut into small pieces
1/4 c Ricotta Cheese
1 chive, cut into small pieces
1/2 tsp dried herbs, I used basil and parsley
6 egg roll wrappers, cut in 1/2 this will make 12 ravioli
1 egg, beaten
1 tsp water

For the Sauce:
1/4 Cup chicken broth
1/4 Cup Champagne
1/2 Cup 2% Evaporated Milk
1 clove garlic, minced
3/4 tbs butter
1 1/2 tbs all purpose flour
1/4 cup Parmesan Cheese
3/4 -1 tsp dried herbs, I used Parsley, Basil & Oregano
Water from the Ravioli

To Make the Ravioli:
Mix first 5 Ravioli ingredients together and let flavors meld for 15 minutes. Crack egg in small bowl, add water and whisk. Then take 1/2 of egg roll sheet (mine were 6 x 6 inches, so I had 3x3 inch raviolis) and spread outer edge of 1 side with egg wash. Put about 1 tsp - 1 1/2 tsp of mixture in center of ravioli and fold top 1/2 over that. Press edges tightly together until they are sealed. You should start pressing at the center and work your way out toward the edge forcing any air pockets out of the ravioli. The biggest mistake people make when doing this is putting to much mixture in the center, so they don't get a good seal and then the mixture will leak out or rip. Add ravioli to a large pot of boiling water that is well salted. When the ravioli float to the top they are done, about 5 minutes.

To Make the Sauce:
In a large bowl mix first 4 ingredients. Put in microwave on high for 3 to 4 minutes, until steamy but not full boil. Set aside and let this cool a little. In a high sided pot or pan add butter, when it melts add the flour and whisk until butter is absorbed. Add the liquids and constantly whisk until sauce thickens, about 2 minutes. Add the Parmesan and herbs and some salt and pepper. Let simmer for 2 or 3 minutes. If this is to thick add some pasta water to thin, add just a little at a time until it is at desired thickness. You will probably want it a little thinner then in the pictures here, sometimes you get interrupted while cooking and the sauce thickens back up. :-) But it was still delicious.