Truffled Lobster Ravioli

Name: Truffled Lobster Ravioli with Asparagus and Heirloom Grape Tomatoes
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 4 Heirloom Grape Tomatoes; 1 Lemon; 6 Asparagus; 2 Garlic Clove**; ¼ Chives; 9 Lobster Ravioli; 0.07 Truffle Zest; ¼ Parmesan Cheese; 1 Vegetable Oil; 2 Butter; Salt; Pepper

with Asparagus and Heirloom Grape Tomatoes

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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!”

Tags:

Nut free

Allergens:

Egg

•Milk

•Crustaceans

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active

DifficultyEasy

Ingredients

serving amount

Heirloom Grape Tomatoes

Lemon

Asparagus

Garlic Clove**

Chives

Lobster Ravioli

(Contains: Egg, Milk, Crustaceans, Cereals containing gluten)

0.07

Truffle Zest

Parmesan Cheese

(Contains: Milk)

Butter

(Contains: Milk)

Not included in your delivery

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2092 kJ

Energy (kcal)500 kcal

Fat29 g

of which saturates16 g

Carbohydrate46 g

of which sugars6 g

Protein21 g

Salt750 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Pot

•Zester

•Large Frying Pan

•Strainer

Instructions

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.

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.

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.

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.

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.

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.