Ingredients

• 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
• 1/4 ounce white wine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces Roma tomatoes, diced
• 1 ounce white pearl onions, diced
• 1 ounce shallots
• 1 tablespoon tarragon
• 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli

Instructions

1. Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.