If you like to live large (or even just pretend that you’re a millionaire), we’ve got a dish for you that packs the bling bling. These ravioli are stuffed with lobster, the undisputed king of all seafood. The pasta shells are tossed with heirloom grape tomatoes and asparagus, so you have a nice selection of veggies to keep it classy. But what really makes this meal special is the truffle zest; this garnish packs an umami flavor that says, “Look at me, I’m a big shot!”
Allergens:
• Eggs
• Milk
• Shellfish
• Wheat
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
INGREDIENTS
110g Heirloom Grape Tomatoes
1 unit Lemon
170g Asparagus
2 clove Garlic
7g Chives
250g Lobster Ravioli
2g Truffle Zest
¼ cup Parmesan Cheese
1 teaspoon Vegetable Oil
2 tablespoon Butter
Salt
Pepper
Utensils:
• Large Pot
• Zester
• Large Pan
• Strainer
Instructions.
1 • Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Zest 1 tsp zest from lemon, then cut into quarters. Trim and discard woody bottom ends from asparagus; cut stalks into bite-size pieces (1-2 inches long). Mince or grate garlic. Mince chives.
2 • Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and cook, tossing often, until bright green and tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
3 • Melt 1 TBSP butter in the same pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Toss in tomatoes and cook until slightly softened, 1-2 minutes. Season with salt and pepper.
4 • Once water boils, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Scoop out ¼ cup ravioli cooking water, then drain.
5 • Add ravioli and asparagus to pan with tomatoes over medium heat. Carefully stir in 1 TBSP butter, half the truffle zest, and a squeeze of lemon. Season with salt and pepper. TIP: Ravioli should be coated in a thin sauce. If dry, add a splash or two of ravioli cooking water.
6 • Divide ravioli between bowls. Garnish with Parmesan, chives, lemon zest, and remaining truffle zest (to taste—we recommend starting with a pinch or two). Serve with remaining lemon on the side for squeezing over.
