Ingredients

• 1 package refrigerated pasta sheets
• 8 ounces Cream cheese
• 1 pound Lobster
• 1 teaspoon seafood seasoning or to taste
• 1 bunch green onions
• 1/2 cup Parmasian cheese
• 1/4 cup Romano cheese
• 1/4 cup Asiago cheese
• 2 tablespoons sweet cream butter
• 1/2 cup Half and Half
• 1 salt and pepper to taste

Directions

1. in a large bowl whip 4 ounces of the cream cheese until softened
2. add your seafood seasoning to the bowl and whip it into your cream cheese
3. add 1/4 cup parmasian cheese to the bowl
4. chop green onions very small and add them to the bowl gently mixing all of the ingredients together.
5. Flake your Lobster onto a paper towel to soak up some of the moisture and gently stir it into your mixture and set aside.
6. on a very lightly floured surface lay out the ready to use pasta sheets.
7. using a pizza cutter slice the pasta into 2 1/2 inch wide strips
8. with a melon baller scoop some of the Lobster mixture and place it aprox 2 inches apart the length of the pasta strips
9. take another strip of the pasta and place it directly over the scoops of Lobster mixture
10. using a drinking glass gently place it over the first covered scoop of pasta and press down to seperate each Ravioli
11. using your fingers gently press around the edges of each ravioli and set aside.
12. to make the cheese sauce pour 1/2 cup half and half into a sauce pan
13. turn it to low heat and add 4 ounces cream cheese stiring constantly
14. add sweet cream butter to the melting cheese sauce
15. slowly add in the rest of your cheeses Parmisain, Romano and Asiago. and continue stiring until well blended and smooth
16. Bring a pot of water to a boil ( I add a Dash or two of salt to my water )
17. Gently slide each ravioli int the water be careful not to crowd them and let them boil on a low boil for aprox 5 -7 minutes.
18. as each Ravioli is done place them into a glass 9x13 in dish
19. once you have them all cooked pour your cheese sauce over the Ravioli and salt and pepper to taste