Bodean Seafood Restaurant Lobster Ravioli With Tomato Vodka Sauce

In a large saute pan over medium heat, saute onions and mushrooms using 1 ounce olive oil and 2 ounces butter. Saute until mushrooms turn golden brown, about 10 minutes.

Remove from heat, cool, and chop fine. Chop lobster or shrimp into a small dice and reserve some nice pieces for garnish.

Thoroughly combine flour and 1 ounce water. Lay out one wonton sheet and lightly brush all edges with flour and water mixture. Place a small amount of the mushroom mixture just off center of the wonton sheet. Top with a small amount of chopped meat.

Gently fold the edges together, forming a diamond shape, making sure the entire length of edge is closed. Repeat process.

For Sauce: In a large saute pan over medium heat, add just under 1 ounce of olive oil and saute diced tomato until liquid starts to release. Add the garlic and saute for another two minutes.

Add the vodka, cook another minute. Add heavy cream and tarragon. Reduce until sauce thickens and season with salt and pepper.

Place wontons in slowly boiling, salted water for one minute. Place in serving bowls and top with about 2 ounces sauce. Garnish with meat and chopped chives. Grate cheese over top and serve.

Recipe Source: Robert Cado, Bodean Seafood Restaurant, Tulsa, Oklahoma