Lobster Ravioli with Tomato Cream Sauce Recipe - (4.2/5)

Ingredients

• 1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)*
• 3 lobster tails (preferably wild caught)
• 1/4 pound (about 9) uncooked shrimp, peeled, deveined (preferably wild caught)
• 1 stick (1/2 cup) butter
• 2 large cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon lemon juice
• 1 teaspoon crushed red pepper flakes (optional)
• 8 ounces (about 1 cup) ricotta cheese
• 1/2 teaspoon pepper, plus more to taste
• 1/2 teaspoon salt, plus more to taste
• tomato cream sauce
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 whole medium onion, finely diced
• 4 cloves garlic, minced
• 1 cans (15 ounce ) tomato sauce
• 1 can (15 ounce) diced tomatoes
• salt and pepper, to taste
• 1 cup heavy cream
• 1/4 fresh parsley, chopped
• 1/4 cup freshly grated parmesan cheese, plus more fore serving