So many ideas come to mind when you vegan lobster bisque of ravioli. Doughs, shapes, and fillings vary tenfold.

For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. Why would the Italian in me allow that? Certain stores or fish markets sell fresh or frozen steamed lobster meat, which, in my opinion, is worth your money. It will save you a lot of time from cracking lobster claws all day. Having lobster ravioli feels like a luxury. So why not coat your lobster with something creamy and rich, like brown butter or tomato cream sauce? Do these have to be round?

I thought making a round ravioli out of square wonton wrappers was a good look for these guys. But you definitely don’t have to do this. You can simply seal the ravioli by crimping the edges with a fork. You could also use a ravioli cutter to make them decorative just like Grandma would do. Either way, it’s more about how they taste than how they look. If you boil the heck out of your ravioli, you won’t have any filling left, maybe some if you’re lucky.

The key is to bring the water to a gentle simmer in a large wide pot and cook accordingly. Once they float to the top, that’s the indicator that they’re about done. My suggestion is to double the recipe and freeze them. That way you have ravioli on the ready for a night where you just want to sink into a bowl of carbs or cook dinner for your bestie. To freeze them without sticking, lay them flat on a parchment paper-lined baking sheet and freeze until solid. From there you can place in a freezer-safe bag. Brush a wonton wrapper with egg wash.

Spoon about 1 heaping tablespoon lobster mixture in the center. Place another wrapper on top and press the sides down along the edges to form a mound of filling in the center. Using a 3″ round cookie cutter, cut wrappers into a round. Using your fingertips, release any air bubbles around filling. Arrange rounds on a parchment-lined sheet tray.

Repeat with remaining filling and wrappers. Freeze while you prepare the sauce. Make Ahead: Ravioli can be assembled 1 day ahead. In a medium skillet over medium-high heat, melt butter. Reduce heat to medium and cook, stirring occasionally, until leeks and shallots are cooked down and caramelized, about 15 minutes. Bring a large pot of salted water to a bare simmer.

Using a slotted spoon, transfer to a large plate or baking sheet. Make Ahead: Sauce can be made 2 days ahead. Transfer to an airtight container and refrigerate. This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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