Pan-Fried Lobster Ravioli W/Coconut-Pumpkin Sauce!

This is a dish I like to call the Sombrero or the Lazy Spaniard! it reminds me of a guy kicking back with his feet up.Dreaming of a tropical island and drinking out of coconuts.The lobster filling is basic.I like to use the claws and just break them up with my hands.To the Lobster meat I add minced red onion,chopped flat leaf parsley,scallions,salt,pepper,minced red pepper,lime juice and soft cream cheese.I personally make my pasta fresh but you can use store bought pasta sheets.Cut the pasta into rings and egg wash the rim.Add the filling and with your finger tips push together to seal tight.

For the coconut pumpkin sauce I start by cooking finely diced Spanish onion in butter and cook till soft.I then add pumpkin puree,cinnamon,fresh nutmeg,brown sugar,chili powder,chili pepper flakes,salt and coconut milk.This sauce should be a little sweet and a little spicy with hints of cinnamon and nutmeg.I like to garnish this dish with toasted coconut flakes,scallion,seasoned toasted pumpkin seeds and cinnamon sticks.
I par-cook the ravioli in boiling water then pan-fry in butter on both sides till golden brown and a little crispy.