Lobster Ravioli with Green Asparagus

Ingridients:

2 tablespoons olive oil
100 grams brunoise of vegetables ( carrots, celery, onion, leeks)
500 ml. white wine
200 ml. chicken stock
1-1/3 cups cream
fresh thyme
400 grams lobster meat, cut into chunks
salt and pepper to taste
ravioli dough
cooked green asparagus tips


Procedure:
Heat olive oil the saute the vegetables until tender. Glaze with white wine then add the chicken stock. Reduce to half then add the cream and thyme. Cook until cream thickens. Add lobster meat and cook until done. Season to taste. Set aside to cool.

Fill ravioli dough with the cooked lobster mixture. Seal then cut into squares. Cook in stock until done. Drain then serve with asparagus tips.

*image courtesy of omahasteaks.com

Recipe taken from "The Maya Kitchen Mix and Match Meals3"