Regalo`s Lobster Ravioli in Pink Sauce II

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) won-ton 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 6 warm serving bowls. Divide sauce over each and serve warm. Makes 6 entree servings or 12 appetizer servings.