1 portion (6-8 pieces) Pasta Ditoni's Lobster Ravioli
1 tbsp extra virgin olive oil
1 tsp minced shallots
1/4 cup diced Roma tomatoes
1/4 cup sherry
1/2 cup heavy cream
Cook one portion of ravioli (6-8 pieces) in one quart of salted boiling water for 4 to 6 minutes.
Place oil in pan over medium heat, when hot sauté the shallots and Roma tomatoes, deglaze with sherry, add the heavy cream and reduce slightly. Add spinach and cooked ravioli toss lightly and serve.