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Lobster Ravioli with Cream Sauce

Lobster Ravioli with Cream Sauce

Prep time: 15 minutes

Tonight’s dinner? It’s our lobster. You know, the one dish we love more than anything and are meant to be with forever and ever ‘til the end of time?  Fresh lobster ravioli (swoon) served with lobster knuckle & claw meat (swoon) in a luscious tomato cream sauce that’s studded with corn and cherry tomatoes (swooooon). That winning combo warrants way more than crush status– it’s true love.

In your bag

  • Lobster knuckle & claw meat
  • Fresh lobster ravioli (from our friends at Deano’s!)
  • Tomato cream sauce with roasted corn & cherry tomatoes
  • Nori crumbs

At home

  • Large pot
  • Sauce pan

The Ravioli & Sauce & Lobster

  1. Put a large pot of salted water on to boil.
  2. When your water is bubbling, drop your ravioli in and give them a stir. Once they float to the top, cook for 2 to 3 minutes! Reserve a ½ cup of pasta water, strain, and set aside.
  3. While you wait for your ravioli to cook, pour the tomato cream sauce with corn & cherry tomatoes into a sauce pan and warm over medium.
  4. Once your sauce is simmering, reduce heat to low and add your lobster meat. Warm for 1 to 2 minutes and then turn off the heat. 
  5. Add in your cooked ravioli, mixing again to make sure all the pasta is nice and saucy. Add a splash of reserved pasta water if it’s looking a little thick! 

To serve, ladle your ravioli into a shallow bowl and cover with extra sauce. Sprinkle some nori crumbs on top! Happy feasting :)

That’s it! #Dinnersolved, dinner served.
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