Lobster Sauce for Pasta - Lobster Ravioli in a Seafood Sauce

• 4 oz (112 grm). mixed shellfish (shrimp, lobster, crab, mussels, etc)
• 1/4 oz (7 grm). white wine
• 2 tbsp (30 ml) butter
• 1/2 cup (125 ml) heavy cream
• 2 oz (56 grm). Roma tomatoes, diced
• 1 oz (28 grm). white pearl onions, diced
• 1 oz (28 grm). shallots
• 1 tbsp (15 ml) tarragon
• 1/2 lb (.2 kg). Florentyna's Black and White Langostino (lobster) ravioli

1. Saute shellfish in butter.
2. Add wine, onions, shallots, and tomatoes.
3. Simmer for 3 minutes, and stir to blend while bringing to a boil.
4. Add heavy cream and tarragon.
5. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float.
6. Strain and plate ravioli, pour seafood cream sauce over.
7. Serve hot.

mixed shellfish, white wine, butter, heavy cream, tomatoes, white pearl onions, shallots, tarragon, florentynas black

Taken from online-cookbook.com/goto/cook/rpage/00108C (may not work)