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Lobster Ravioli in a Lemony Cream Sauce
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Lobster Ravioli in a Lemony Cream Sauce

Lobster Ravioli in a Lemony Cream Sauce

with Blistered Tomatoes & Spinach Salad

Ravioli is an Italian classic, and here it's enhanced with a sweet, luxe lobster filling and a silky lemon-garlic cream sauce. To balance out the richness, juicy grape tomatoes are charred in a pan for a hit of acidity, and bacon-studded, citrus-tossed spinach salad lends some freshness. Finally, the ravioli is topped with wilted spinach, Parmesan, and toasted panko for a delightful crunch. Trust us when we say this restaurant-worthy dish is the whole package.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

4 ounce


1 unit


2 clove


1 unit


4 ounce

Grape Tomatoes

4 ounce

Cream Sauce Base

(Contains Milk)

9 ounce

Lobster Ravioli

(Contains Eggs, Milk, Shellfish, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Chicken Stock Concentrate

5 ounce


¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1100 kcal
Fat78 g
Saturated Fat36 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber9 g
Protein30 g
Cholesterol235 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Paper Towel
Small Pan


Start Prep & Cook Bacon

• Bring a large pot of salted water to a boil. • Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper- towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

Finish Prep

• While bacon cooks, wash and dry produce. • Halve and peel shallot; finely chop half the shallot (whole shallot for 4 servings). Peel and mince or grate garlic. Zest and quarter lemon.

Cook Tomatoes & Sauce

• Heat a large drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes; season with salt and pepper. Cook until lightly charred and beginning to burst, 2-3 minutes. (TIP: If tomatoes haven’t burst yet, gently press them with a spatula.) Turn off heat; transfer to plate. • Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same pan over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened and fragrant, 2-3 minutes. Turn off heat; stir in cream sauce base, a pinch of salt, and pepper.

Cook Pasta & Toast Panko

• Once water is boiling, add ravioli* to pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water, then gently drain. • Meanwhile, heat 1 TBSP butter in a small, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; season with salt and pepper. Set aside.

Finish Sauce

• Return pan with sauce to low heat. Stir in blistered tomatoes, stock concentrate, lemon zest, 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally and gently crushing some of the tomatoes, 1-2 minutes. • Stir in half the spinach; cook until wilted, 3-4 minutes. Add drained ravioli and 1 TBSP butter (2 TBSP for 4); gently stir until butter has melted and ravioli is coated in a creamy sauce. (TIP: If necessary, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.

Make Salad & Serve

• In a large bowl, toss bacon, half the Parmesan, remaining spinach, juice from remaining lemon, and a drizzle of olive oil (large drizzle for 4 servings). Top with half the panko. Season with salt and pepper. • Divide ravioli between bowls. Sprinkle with remaining panko and remaining Parmesan. Serve with spinach salad on the side.