Lobster Ravioli Gratin

Meanwhile, split ciabattas in half (as if you were making sandwiches). Squeeze 1 packet garlic herb butter into a small, microwave-safe bowl. (TIP: If butter is cold, microwave until just spreadable, about 10 seconds.) Stir in half the Parmesan, then spread mixture onto cut sides of ciabattas. Place ciabattas cut-side up on a baking sheet.

Place 1 TBSP plain butter in a medium, microwave-safe bowl and microwave until melted, about 30 seconds. Stir in panko, remaining Parmesan, and a pinch of salt and pepper. Set aside. Once water boils, add ravioli to pot. Cook until just tender, 2-3 minutes. Scoop out and reserve ¼ cup cooking water, then drain.

Finely chop chives and set aside. Place a large, ovenproof pan over medium-high heat and add remaining garlic herb butter. Stir in flour, ¼ tsp nutmeg (we sent more), and a large pinch of salt and pepper. Cook 30 seconds, then gradually whisk in milk and ¼ cup reserved cooking water. Bring to a boil, then reduce heat to medium and simmer until starting to thicken, 1 to 2 minutes.

Remove pan from heat and stir in Gruyère and Italian cheeses. Season with salt and pepper. Carefully stir in ravioli and half the chives. (TIP: If your pan is not ovenproof, transfer contents to a baking dish.) Adjust rack to position closest to flame and heat broiler to high. Sprinkle ravioli with panko mixture. Place pan under broiler. Place ciabatta halves under broiler as well. Broil until both are golden brown, 2-3 minutes.