Lobster, Bean And Four Cheese Ravioli With Pesto

• FILLING
• 1 15.5oz can Great Northern beans, rinsed and drained, mashed
• 8oz part-skim ricotta
• 1 package Garlic and Herb Boursin
• 1/2 cup mozzerella cheese
• 1/3 cup freshly grated parmesan cheese
• 2 tbls fresh basil, chiffonaded
• 8oz cooked lobster meat
• Freshly ground black pepper and salt to taste
• PASTA
• 50 wonton wrappers
• 1/4 cup water
• PESTO
• 2 Cups Basil leaves
• 4 cloves garlic
• 1/2 cup toasted pine nuts
• 1/4 cup parmesan cheese
• 1 tsp each salt and pepper
• 1/3 cup extra virgin olive oil, or more if needed

1. In a medium bowl, mash beans until smooth with a few lumps. Stir in four cheeses, basil, lobster, salt and pepper. Mix until all incorporated. On a wax paper lined baking sheet, lay out wonton wrappers. Using fingers, wet two sides of the wontons. Place 2 tsp of filling on half of wonton and fold over, making sure the sides are sealed shut. Continue until the filling is gone. Set raviolis aside. To make pesto, combine all ingredients in food processor and blend until desired consistancy. If too thick, add two more tablespoons olive oil.
2. In a large pot of boiling water, boil ravioli, five at a time for 4 minutes, or until they float upright. Repeat with remaining ravioli. Drain and plate. Drizzle pesto over the ravioli.

filling, beans, ricotta, garlic, mozzerella cheese, freshly grated parmesan cheese, fresh basil, lobster, freshly ground black pepper, pasta, wonton wrappers, water, basil, garlic, nuts, parmesan cheese, salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/lobster-bean-and-four-cheese-ravioli-with-pesto-1201731 (may not work)