Sometimes it's okay to cut some corners, especially when it comes to making ravioli. For this recipe I used a store bought refrigerated Lobster Ravioli, and made a homemade white sauce. It was tasty, plus very quick and easy, as it was on the table in 20 minutes.
Cook ravioli according to directions on the package, it should take about 4 minutes on a low boil.
Next, make the sauce while you allow the ravioli to cool.
about 2 tablespoons of butter
1/4 cup chopped shallotcarrot, thinly sliced
tablespoon of tomato puree
cup of lobster stock (or chicken or shrimp stock)1/2 cup Champagne
3/4 cups heavy cream
Saute the shallot and carrot in butter until shallots become translucent. Add tomato puree, stock and champagne, reduce to a simmer for about 5 minutes or until mixture reduces to about half. Then stir in cream, allow sauce to thicken then strain to remove carrots and shallots.
Finally, toss ravioli with sauce and serve.