Lobster Ravioli

Brio Tuscan Grille Recipe

1 tablespoon extra virgin olive oil
1 clove garlic, thinly sliced
2 leaves fresh basil, chopped
1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand
1 pinch sugar
salt and pepper to taste
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
1/2 teaspoon lemon zest
2 tablespoons white wine
2 tablespoons Limoncello
1 tablespoons lemon juice
2 ounces heavy (whipping) cream
4 tablespoons butter, unsalted
salt and pepper to taste
ravioli, choose your favorite (BRIO uses lobster ravioli)
Crab Salad (recipe follows)

In a saute pan, heat oil over medium flame. Add garlic and basil. Saute 10 seconds. Add tomatoes, bring to simmer. Cook approximately 20 minutes or until slightly thickened. Season with sugar, salt and pepper to taste. Set aside.

In another saute pan, place shallots, garlic, lemon zest, white wine, limoncello and lemon juice. Simmer until reduced to almost dry. Add heavy cream and reduce by half. Slowly add butter, whisking constantly to make a butter sauce. Season with salt and pepper to taste. Add cooked tomatoes from above and stir to combine.

Cook ravioli in boiling water according to package instructions. Drain well. Add ravioli to sauce in pan. Coat ravioli with sauce.

To Serve:  Divide ravioli onto two serving plates. Top each with half of Crab Salad, see below, in the center.

Crab Salad:
2 ounces jumbo lump crab meat
4 grape tomatoes, quartered
2 baby artichoke hearts, cooked, quartered
1/2 ounce arugula
1 green onion, thinly sliced
1 pinch parsley, chopped
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste

Combine all ingredients for the Crab Salad in a mixing bowl.

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