Lobster & Crab Ravioli with Rosée Sauce & Asiago Garlic Herb Bread

Asiago Garlic Herb Bread (Mix spread ahead and refrigerate)
INGREDIENTS:
- 1 cup Asiago cheese (grated) (#20780)
- 2 cloves garlic (pressed) (#87135
- 1/2 cup mayonnaise (#05165)
- 1 teaspoon oregano (dried) (#14015)
- 1 teaspoon thyme (dried) (#14125)
- 1 teaspoon parsley (dried) (#14025)
- Salt & pepper (to taste)
- 1 baguette (sliced) (#38318)
DIRECTIONS:
- In a mixing bowl, combine the Asiago, garlic,mayonnaise, oregano, thyme, parsley, salt andpepper. This can be made ahead and refrigerated.
Rosée Sauce (4 servings)
INGREDIENTS:
INGREDIENTS:
- 2 tablespoons olive oil (#13736)
- 3 tablespoons butter (#44178)
- 3 shallots (finely chopped)
- 1/2 cup cooking wine white (#10445)
- 3 cloves garlic (minced) (#87135)
- 1 teaspoon dijon mustard (#07060)
- 3.5 cups diced tomatoes (#00695)
- 1 teaspoon Italian seasoning (#13975)
- 1 cup whipping cream (#44168)
- 18 fresh basil leaves (10 torn & 8 whole) (#87126)
- 3 teaspoons Asiago cheese (freshly grated, to taste)(#20780)
DIRECTIONS
- On medium heat, add butter, oil, and shallots to a skillet.
- Sauté shallots for about 2-3 minutes then add the wine, garlic, dijon mustard, diced tomatoes, Italian seasoning, and simmer for 3-4 minutes.
- Stir in the cream, 1 tsp of Asiago cheese, season with salt and pepper. Simmer for about 10 minutes on medium-low heat.
- The final 2 minutes, add 10 torn basil leaves to the sauce.
- Meanwhile, boil a large pot of salted water and cook ravioli (#23406) according to directions (7 pieces per serving).
- When pasta is almost ready, arrange baguette slices on a baking sheet in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and golden brown.
- When pasta is ready, plate ravioli, top with rosée sauce and garnish with remaining Asiago cheese and basil leaves.
- Serve immediately with Asiago Garlic Herb Bread on the side.