Lobster and Garlic Ravioli

3 Kg Raw Lasagne Sheets
4 Lobster Tails (Par Cooked)
500gm Butter
750 Tomato Puree
1 small bunch Parsely
1 head Garlic

Removed Lobster tails from the shells.  I find this step easiest with a pair of sharp scissors.  Slice into medallions with a sharp knife and lay into a shallow dish.

In a skillet melt 1 stick of butter and 1/2 the head of garlic over a medium heat.

Allow the garlic to brown and remove from heat.

Pour over Lobster pieces and allow to cool.

Lay Lasagne sheets out on the table in pairs

Lay out lobster pieces allowing for 1/2 inch all around to seal the Ravioli.

Cover with it’s matching lasagne sheet

Cut between the Lobster medallions

Press the edges down with the prongs of a fork as in the picture (if the sheets are drying out use water between them to bind the pasta).  Lay out to dry for 30min – 1 hour depending on the heat in the room

Add the remaining butter and garlic to a Saucepan and allow to melt over a medium heat

Coarsely chop and add the parsely to the butter and allow to wilt.

Add the tomato puree and season to taste.

Allow to gently simmer for 75-90 minutes ensuring it doesn’t become to thick.

Place a generous pot of water on to boil at a high heat.  When the water is boiling add salt and the desired amount of ravioli (we allowed 5 per person)

Cook until the pasta is Al-dente when tested on the corner of a Ravioli and drain.

Served on a shallow plate with the Tomato Butter over the top and garnish with parsley.  Awesome dish when you want to impress that special someone !!

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