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1
For the ravioli: Heat the oil in a medium saucepot over medium heat.
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2
Add the shallots and sweat until translucent, about 2 minutes.
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3
Add the garlic and sweat until fragrant, about 30 seconds.
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4
Deglaze with the white wine.
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5
Bring to a gentle simmer and add 1/2 stick of the butter.
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6
Stir until melted.
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7
Add the basil, parsley and tarragon.
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8
Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes.
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9
Stir in the lemon zest and lemon juice.
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10
Remove from the heat, transfer the lobster to a dish and set aside to cool.
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11
Reserve the liquid.
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12
Bring a medium saute pan to medium-low heat.
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13
Add the flour and toast gently for about a minute.
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14
Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly.
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15
Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken.
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16
Whisk the reserved poaching liquid into the roux until smooth.
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17
Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes.
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18
Remove from the heat, transfer to a medium mixing bowl and cool completely.
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19
Gently fold the lobster into the thickened poaching liquid.
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20
Lay out the wonton wrappers, working in small batches so they don't dry out.
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21
Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere.
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22
Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached).
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23
Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
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24
Bring 2 quarts well-salted water to a simmer in a large pot.
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25
Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes.
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26
Remove with a slotted spoon and set aside.
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27
Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat.
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28
Add the butter and cook, stirring until it melts and becomes foamy.
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29
Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic.
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30
Season lightly with salt and pepper.
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31
Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice.
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32
Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
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33
To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly.
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34
Place the ravioli on plates and spoon over sauce from the pan.
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35
Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.
