Cooking: Lobster Ravioli with Pesto

I love lobster. And I will eat it in almost any form. One of my more favorite forms is in ravioli. I've had some hit and missed. Restaurants are usually hits. The frozen kind are usually misses. But am I glutton for punishment? Maybe. I'm looking for the perfect frozen ravioli good enough for me to cook at home. For this time, I found Pasta Prima All Natural Lobster Ravioli. So into a pot of boiling water that was salted. I turn down the heat just a little bit so that it's not at a rolling boil. I don't want the ravioli to break apart on me. When they're cooked, I drain and toss them immediately with homemade pesto sauce. I always have some ready in the freezer in single serving sizes. It keeps fresh and green for a really long time. So how did it taste? Pretty good actually. A peek inside and you can actually see larger chunks of lobster in the ravioli. Mmmm, sweet lobster meat. This was actually pretty good and I would buy this again. But the perfect frozen ravioli? No. I'm still on my quest.