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1
Pour bottle of wine into a non-reactive saucepan.
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2
Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.
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3
Reduce heat to a simmer and cook until liquid is reduced to 1 cup.
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4
Strain through a fine strainer into another non-reactive saucepan.
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5
Add the half-and-half and simmer until thick; do not let boil.
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6
Whisk in 1 cup of the yogurt cheese to thicken.
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7
Simmer until just heated through and then remove from heat and keep warm.
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8
Preheat the broiler.
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9
Split the lobster tail lengthwise and then sprinkle with lemon juice.
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10
Place under the broiler and cook until done, about 5 minutes.
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11
Let cool.
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12
Remove from shell then slice into 1/4-inch circles.
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13
Set aside.
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14
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth.
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15
Fold the pesto into the remaining 1/2 cup yogurt cheese.
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16
Arrange 4 wonton wrappers on a sheet tray.
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17
Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around.
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18
Brush the wonton wrapper with the beaten egg.
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19
Top with another wonton and press firmly with a fork all the way around edges.
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20
Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.
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21
In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes.
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22
Ravioli are done when they rise to the top.
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23
Remove ravioli with a slotted spoon and toss with the sauce.
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24
Sprinkle with Parmesan and minced basil.
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25
1 pint plain non-fat yogurt
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26
Special Equipment: cheesecloth
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27
Line a strainer with cheesecloth.
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28
Place the strainer over a bowl.
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29
Pour the yogurt into the cheesecloth.
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30
Cover and refrigerate for at least 2 hours, or overnight.
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31
Discard the liquid in the bowl.
