Lobster Ravioli with Fresh Tarragon

This oversize lobster ravioli with fresh tomato sauce is an elegant way to begin a meal. The spare stuffing of lobster chunks is simple and direct extravagance—just one on a plate will do nicely. If you make these raviolis in the summer and have access to lemon basil, use it instead of the tarragon—you will find it to be particularly well suited to the flavor of lobster. In the winter, when fresh tarragon may be hard to find, fresh chervil or parsley is a fine substitute.