Ravioli all'Astice

Notes

		Filling
50	g	Cooked lobster, diced
30	g	Sun-dried tomatoes, diced
30	g	Fried aubergine, diced
		Lobster Sauce
200	g	Mirepoix (onion, celery, carrots)
500	g	Lobster shells
100	ml	Brandy
100	ml	White wine
250	g	Tomato sauce
2	L	Water

Mix all the ingredients of the ravioli filling and season well.
Make the ravioli with fresh pasta leaves.
Cook for 5 minutes and put in a pan with the lobster sauce, add butter to enrich.
Serve and garnish with fried aubergine strips.
Saute the mirepoix and add the lobster shells.
Flame with brandy.
Add white wine and reduce completely and add water and tomato sauce.