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Post by marlaoh on Jan 10, 2004 10:24:42 GMT -6
Lobster Ravioli with Tomato Fennel Broth Ingredients: 12 each lobster ravioli
2 oz. olive oil
1 tsp. garlic, chopped
6 oz. tomato fennel broth
2 oz. sliced fennel
2 oz. julienne red and yellow tomatoes
1 T whole butter, unsalted
salt and pepper to taste
fried leeks for garnish
Directions:
1. saute garlic in olive oil, add thyme leaves
2. add the fennel, season with salt and pepper
3. add the tomato fennel broth
4. add the tomatoes and butter
5. in boiling water, cook the ravioli
6. add the cooked ravioli to the sauce and mix
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