***Lobster Filling*** 8 ounces cooked fresh lobster meat, chopped 2 teaspoons chopped fresh mango 1 1/2 teaspoon heavy cream 1 1/2 tablespoon ricotta cheese 1 large egg yolk salt and fresh-ground black pepper, to taste ***Pink Sauce*** 1/4 cup olive oil 9 medium cloves garlic, finely chopped 6 ripe tomatoes, chopped 10 fresh basil leaves, julienned 1/4 cup heavy cream 1/2 cup fresh-grated Parmesan cheese salt and fresh-ground black pepper, to taste ***Stuffed Ravioli*** 24 (3-by-3-inch) wonton wrappers 1 large egg 1 tablespoon water, plus more for cooking ravioli
To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)
To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)
To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead, cover well and refrigerate.)
Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among individual warmed serving bowls. Divide sauce over each and serve warm.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.