For filling

2 teaspons olive oil 1 garlic clove, diced 1 shallot, finely chopped 2 small lobster tails, broiled and chopped into very small chunks

¾ pound cooked medium shrimp, chopped into very small chunks

1 teaspoon fresh lemon juice

1 to 2 teaspoons chopped parsley

¼ cup mascarpone cheese, softened 40 wonton wrappers Make sauce: for 20 minutes, stirring occasionally. Using the back of a fork or a potato masher, break up any large chunks of tomato. Stir in cream. Add Parmesan cheese and parsley/basil, plus salt and pepper to taste. Simmer over low heat until ready to serve.

While sauce is cooking, make ravioli filling. Heat olive oil in saute pan, then add garlic and shallot. Cook over medium heat until fragrant, about 2 minutes.

Add lobster tails, shrimp, lemon juice and parsley. Toss until coated, then allow to cool in pan. Add mascarpone cheese, mix.

Set to boil.

To make the heart-shaped ravioli, cut wontons using a heart-shaped cookie cutter. Spoon 1 tablespoon of filling in center of ravioli, and spread with back of a spoon, leaving a ¼-inch border of dough. Wet edges of dough with water, then place another heart-shaped wonton on top. Carefully press edges down, making sure there are no air bubbles. Crimp edge with a fork. Repeat with remaining wontons and filling. (You will have more filling than needed.)

Place filled ravioli onto a sheet pan, ready to boil or to be frozen for later use.

Once dumplings are assembled, drop them 4 at a time into boiling water. Cook for 3 minutes (they’ll float to the top) then remove with a slotted spoon.

Serve with tomato cream sauce and extra Parmesan, if desired.

Serves and toss gently to a pot of salted water 4 to 6.