Welcome, Fam! We’ve been dreaming of this day since, well, around 365 days ago! This dish is a Valentine’s Day classic. It’s been living rent free in our heads and we couldn’t be more excited to share our ever-so-loved lobster ravioli with you tonight. Thanks to our friends at Deano’s Pasta for the fresh lobster ravioli—we’re serving them in a creamy, lobster-packed uni cream sauce with roasted corn and blistered tomatoes. You can’t forget your savory sprinkles on top, AKA the nori crumbs, (think: an umami-packed crispy panko topping) they take your dinna to the next level. Sending you all the love today, Fam, we hope you enjoy! <3
What’s in your bag:
- Deano’s lobster ravioli
- Lobster claw + knuckle meat
- Roasted corn and blistered tomatoes in uni cream sauce
- Nori crumbs
- Champagne vinaigrette
- Little Leaf greens with shaved fennel + radish
- Pistachios
- Rosemary focaccia
What you’ll need from home:
- Pot
- Saucepan
- Bowl
Total prep time: 15 minutes
The Ravioli + Sauce
- Put a large pot of salted water on to boil.
- Once your water is boiling, cook those ravs for about two minutes only! When they rise to the top, they’re done!
- While you wait for them to cook, pour the cream sauce into a saucepan and warm it over medium until it simmers.
- Once your cream sauce is simmering, reduce heat to low and add your lobster claw + knuckle meat. Warm for 1-2 minutes and then turn off the heat.
- When the raviolis are floating happily at the top of the pot, strain them and add them to the warmed cream sauce + lobster.
- Stir to make sure all those raviolis are sauced up.
The Salad
- Grab a mixing bowl and add the Little Leaf greens with shaved fennel + radish.
- Sprinkle in the pistachios.
- Drizzle it with the Champagne vinaigrette and toss, toss, toss!
- Add S+P to taste.
The Focaccia
- Just toast it up in the toaster oven!
Ladle your ravs into a shallow bowl. Top with your nori crumbs. Salad goes on the side, and focaccia can be used to lap up that extra creamy, dreamy sauce.
That’s it! #Dinnersolved, dinner served.