By: Chef Cathy Zeis
2 lobster tails, shelled, rinsed and patted dry
1-9 oz. package 4 cheese Ravioli (found in the dairy section of Albertsons)
1-14.5 oz. can Italian stewed tomatoes
4 cups tomato sauce
6 TBS. Olive Oil De Fino , divided (Kelly Square)
1 cup green pepper, diced
1 cup red pepper, diced
1 cup zucchini, diced
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup Italian cheese, shredded
Cook Ravioli according to package directions and set aside. In a large skillet over medium-high heat, saute peppers and zucchini in 4 TBS. of Olive Oil De Fino for 3 to 4 minutes, stirring occasionally. Add stewed tomatoes and tomato sauce and stir to incorporate. Add spices and lower heat and simmer for 5 to 7 minutes. In a small skillet over medium heat, cook lobster tails in 2 TBS. of Olive Oil De Fino. Cook for 3 to 5 minutes until lobster is firm, turning often. Drain pasta and place onto a serving dish. Place lobster tails on top of the Ravioli and cover with sauce. Top sauce with cheese. Serve hot!
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