Lobster Ravioli

Dice lobster meat to 1/2 inch. Mix lobster with cheeses, herbs, salt, Worcestershire sauce and Tabasco sauce. Keep cold until needed.

Lay one cooked pasta sheet on cutting board. With #40 scoop (1 ounce), place four balls of lobster mixture on sheet, evenly spaced, to one side.

Brush edges with egg whites and fold sheet over. Press around outer edges.

Cut into four equal raviolis (approximately 2.5-inch by 4-inch). Check to make sure raviolis are sealed.

Product may be frozen in airtight bags until needed for service.

For service: Place in boiling, salted water or steam in sprayed perforated pans for 3 to 5 minutes.

Serve hot with White Garlic Sauce and garnish with chopped fresh parsley or scallions.

Prepare blonde roux by combining liquid margarine and flour in heavy saucepan/kettle. Set aside.

Sauté shallots and garlic in small amount of oil or liquid margarine, taking care not to brown. When translucent, add wine and cook for few moments.

Add remaining ingredients and heat. Add cooked roux until sauce coats back of spoon, whisking constantly.