Yield: 2 to 3 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Ease of preparation: easy

Recipe courtesy Chef John Guinivere, The Grand Canyon

Ingredients:

Ravioli Stuffing:

6 ounces raw lobster meat, chopped
1 ounce macadamia nuts, toasted, chopped
3-5 fresh basil leaves, chopped
Pinch ground cumin
1 clove fresh garlic, minced
1 package wonton skins

Sauce:

2 teaspoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 teaspoon chopped garlic
2-4 teaspoons curry powder
1 cup milk
Pinch granulated chicken bouillon
1/2 ounce honey
Black pepper
Chopped basil, for garnish
Grated Parmesan
Macadamia nuts, roasted for garnish

Instructions:

1. To make the ravioli, mix all the stuffing ingredients together.
   
2. Place 1 wonton skin on a flat surface. Moisten the edges with a little water.
   
3. Place about 2 teaspoons stuffing in the center of the wonton. Top with another wonton and press the edges to seal.
4. Repeat with remaining ingredients.
   
5. Bring a large pot of salted water to a boil. Add ravioli and boil 3-4 minutes or until they float to the surface and lobster is cooked through.
   
6. To make the sauce, add butter to a nonstick pan and melt.
   
7. Add flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes.
   
8. Whisk in wine, garlic and curry powder and cook until mixture is thickened and alcohol has cooked out of the wine, about 5 minutes.
   
9. Add milk slowly.
   
10. Use chicken bouillon as your salt and sweeten with honey to your liking.
    
11. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.