Lobster Stuffed Ravioli In Fresh Tomato Cream Sauce

In large skillet, melt butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 minutes or until softened.

Add wine; cook for about
1 minute or until reduced by half.

Sprinkle with flour; cook, stirring, for 1 minute.

Slowly stir in milk, stirring constantly, for about 8 minutes or until thickened and smooth.

Stir in lobster and lemon rind.

Let cool completely.

For each wrapper, place 1 tablespoon (15 ml) filling in centre.

Brush edges with water; top with another wrapper.

Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 4 hours.)

In large pot of boiling salted water, cook ravioli, in batches, for about 3 minutes or until ravioli float to top.

With slotted spoon, transfer to serving plates or platter.

In skillet or saucepan, bring cream to boil.

Add tomatoes, chives and salt; simmer over medium-high heat for 10 minutes or until reduced by one-third.

Pour over ravioli.

Sprinkle with Parmesan.

Garnish with whole chives.