resh basil.
Cook the lobster ravioli, (or pasta of your choice
For the Lobster Ravioli: In a large saute pan,
ater is boiling, stir in ravioli, and return to a boil
eat.
Add the cooked ravioli to the saute pan and
Saute shrimp lightly till done, add alfredo sauce, garlic and salt& pepper.
Let come to a boil, add cheese, cook for a few minutes over medium high heat till cheese is melted.
Stir in tomatoes and ravioli till heated through.
Add fresh spinach leaves, stir and serve.
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
NOTE - orginal recipe did not give ounce measurements
Dice the lobster meat (you can use shrimp
Basic Pasta Recipe: Start with the flour - measure
wenty four depending on your ravioli cutter size - I get 22
igh and boil. Add frozen ravioli to boiling water for 6
eat olive oil in pot ravioli boiled in; add veggies and
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
ayer of frozen cheese filled ravioli over sauce;
drizzle 3
ir pockets.
Place the ravioli on a cookie sheet and
hold of a few lobster bodies, swing past a good
lace 1/2 of the ravioli in a greased 8x8 glass
elt the butter, add the lobster and season with salt. Cook
nd set aside.
Cook ravioli according to package directions (or
Heat oil in large saucepan over medium heat.
Add garlic and onion, saute 5 minutes.
Add broth, water, rosemary and red pepper and bring to a boil.
Add ravioli and undrained tomatoes, bring to boil again.
Cover, reduce heat and simmer for 5 minutes.
Add spinach, and cook another 3 minutes or until ravioli is tender.
Serve with grated cheese.