This is Nuovo Pasta crab and lobster ravioli. Crabmeat & steamed lobster are coarsely ground and tossed with drawn butter and herbs. This mixture is folded into a crab mousse then piped into a striped square ravioli with red and yellow pasta.
Serve with a lovely green salad and crusty Italian bread…MANGIA BENE!
For the sauce: Saute minced shallots in butter, then add white wine and reduce. Add chopped tarragon and lemon juice. To finish, whisk in creme fraiche and season to taste with sea salt and fresh ground pepper.
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Congratulations, Lori, on your foodbuzz feature. It’s nice that this great dish is making a reappearance. Thanks for introducing me to foodbuzz.
Hi Cynthia – thanks for the compliment, that really means something to me, especially from you, as your photos are always so fabulous.
Hi Marie and Maryann – it was delicious, and rich, but not too rich! The creme fraiche makes it creamy, but I didn’t use that much…
Lori-Lynn, I’m not just saying this… your food is always so appealing and appetizing.
Ohhhhhh, so decedent!! Mangia Bene is right!!!
I’m gaining weight just looking at this, Lori Lynn! It’s the type of dish I wouldn’t stop eating . Hope you are doing well 🙂