Lobster/Crab Ravioli with Veggie Pink Sauce

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup vodka
• 1/2 cup chicken stock
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 ounces lobster/crab ravioli
• 1/4 cup heavy cream
• 1 zucchini sliced into half moons
• 1 portabello mushroom cap sliced

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.  Add the zucchini and mushroom allow to simmer in sauce.  About 3-5 minutes until vegetables soften slightly.  (you don't want them too soft or they will turn to mush!)

While sauce simmers, cook ravioli in salted boiling water until cooked.  They should float to top.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Plat the ravioli and top with sauce and vegetables.  Serve with fresh basil on top and freshly grated cheese.