Lobster and Crab Ravioli with Limoncello and Fennel Cream

Ingredients

• 16 Lobster and Crab Ravioli OR 8 100% Lobster Ravioli
• 1 tbsp olive oil
• 1 tsp chopped shallots
• ¼ cup julienne fresh fennel
• 4 tbsp limoncello
• ¼ cup lobster stock
• ¼ cup heavy cream
• 1 stick butter, softened
• 3 tbsp fresh lemon juice
• 2 Tsp chopped fresh parsley
• 1 sprig basil

How to Make It

1. Bring a small pot of water to a boil
2. In a medium sauté pan, add olive oil, shallots and fennel and sauté until translucent
3. Add limoncello and cook for 1 minute
4. Add lobster stock and bring to a boil; add cream and reduce
5. Whisk in softened butter, lemon juice and fresh parsley.
6. Boil ravioli for 4 minutes, fold into sauce and plate; garnish with parsley and basil