By Phil Franco on January 19, 2007
"Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA"
Serving Size: 1 (521 g)
Servings Per Recipe: 4
"I make these large and served them as a started, although everyone enjoyed them they were not Wowed. After discuss the time and price my critical dinner club rate them 3.5. I will make the sauce again and serve it over cheese ravioli. thanks"
"I think I died and went to Heaven!! Being Italian I'm making the traditional Christmas eve seafood extravaganza and wanted to go with different dishes this year. Your recipe jumped out to me as being something different, with familiar ingredients! I'm not a fan of tomato cream sauces, but this one was delicious! I was also hesitant to use Cognac, but decided to break open that vintage bottle we had sitting on the bar, and I'm glad I did... I just finished making it for dinner and had to come on and review it before the company got here! Thanks so much Phil for a delicious recipe..I agree with another reviewer that it is costly, but so worth it! I'd give it 10 stars if I could! Italianmomof2"
"What a great recipe. I've never had lobster ravioli and was aching to try it. I really loved the flavor, the only downside to this recipe is the price. The lobster and crab alone came to about $56. This would be a perfect recipe for a special day."
"This was a great recipe, I used won ton wrappers instead of making my own dough. First, because we're on a fairly tight budget I used immitation meats and they were still delicious. I ran about half of the filling through the food processor so that the it was a little more wet and stuck together better than the whole chunks of crab and lobster. It worked out perfectly. And in the case of using the won ton wrappers I think they would be better steamed. Boiling them only takes about three minutes and they still end up being sticky. I'm sure the real pasta would take a little longer to cook and taste even better! Either way, excellent recipe. Thanks Phil!"