Whole wheat lobster ravioli with shrimp and crab with a light white wine lemon sauce

You will need:
One package of store bought lobster ravioli (or your choice of stuffed ravioli)

1/4 shrimp

1/4 crab meat (fresh or canned)

Blanched asparagus (about 10 stems)

1/4 cup of white wine

Juice of one lemon

1 tablespoon of lemon zest

1/4 cup sour cream or low fat ricotta (if fat content is not an issue than you can use heavy cream)

1 tablespoon of low fat butter (I use Brummel and Brown with 40% yogurt). If fat content is not an issue then use real butter

1 tablespoon of olive oil



Follow instructions for pasta preparation

Boil asparagus for 5 minutes then place into ice water for another 5 minutes. Slice in thirds.(cook longer if want asparagus less firm)

In a non stick skillet add one tablespoon of olive oil on medium heat. Add shrimp and crab meat, when shrimp begin to turn pink add in white wine and turn heat down to low.

Next add ricotta or sour cream, lemon juice and lemon zest. (add salt and pepper to taste).

When sauce begins to have a creamy consistency it is ready.
Add cut asparagus to pan and serve over top of lobster ravioli
Enjoy! :)