It’s amazing that I still have a bit of rhubarb left in my community garden plot. Typically I think of rhubarb as a springtime harvest treat. However, after going to seed, the plant grew again this fall. Is that possible? I guess it is –

With loads of cherry tomatoes from my plants, I sautéed some shallots with the fresh rhubarb and the tomatoes, simmered with a touch of cream and fresh thyme, and served the saucy goodness over fresh, homemade lobster ravioli.

So delicious!

Rhubarb Tomato Thyme Sauced Lobster Ravioli

2 Tbs. olive oil
1 large shallot, peeled and diced
2-3 stalks fresh rhubarb, sliced on a bias
1 lb. fresh cherry tomatoes
kosher salt and pepper
2 Tbs. raw sugar
1/4 cup heavy cream
fresh thyme
homemade Lobster Ravioli*

In a large skillet, heat the oil over medium heat.
Add the shallots and sauté until golden brown.
Add the rhubarb and cook until somewhat soft.
Add the tomatoes and sugar, as well as the salt and pepper.
Cover and simmer until the tomatoes begin to break down and the sauce thickens.
Stir in the cream and thyme and reduce to a simmer.

Meanwhile, prepare the lobster ravioli.

Serve the ravioli sauced with the rhubarb, top to bottom, and garnished with fresh thyme and additional fresh ground pepper.

*Lobster Ravioli:
Ravioli:
1 cup all-purpose flour
1 large egg
water

Lobster Filling:
(FYI – this recipe makes enough filling for an army. You can cook it – the egg – and eventually use it as a sauce for homemade noodles, as well – SUPER DUPER YUMMY).
1 cup cream cheese
8 oz. fresh lobster meat
1 large egg
1 tsp. kosher salt

Stir together all filling ingredients. Set aside.

In a separate bowl, form a well in the center of the cup of flour, mounded on the counter. Add the egg and whisk together with a fork. Kneading together with floured hands, add a splash of water here and there to create the perfect pasta dough consistency. You do not want the dough to be too wet – there is a fine line here. You’ll know it when you feel it. Allow the dough ball to rest for 10 minutes, dusted with flour.
After 10 minutes, use a pasta machine or hand roll out the dough into thin, rectangular sheets.

Lay one sheet atop the bottom of a ravioli pod cutout.
Fill with a tiny bit of the white chocolate lobster filling (each divot). Top with another sheet of rolled-out pasta dough and press firmly with the other end of the ravioli cutout contraption. Really press hard to seal the ends. Use a knife to cut the ravioli apart, if necessary.

Bring a large pot of salted water to a boil and carefully add each raviol. Boil for about 2-3 minutes. 
Using a slotted spoon, remove the delicate ravioli and set aside.

Pool the sauce onto each serving plate. Top with drained ravioli and more sauce. Garnish with fresh thyme and pepper.