Lobster Ravioli Lasagna Gratin
with Heirloom Grape Tomatoes and Asparagus
Lobster is the king of all seafood—few people would deny that—so this dish must be fit for royalty. Ravioli pasta shells stuffed with the crustacean’s sweet, tender meat are baked lasagna-style in a cheesy sauce, which turns lusciously creamy after a few minutes in the oven. With tender asparagus and juicy heirloom tomatoes as the veg, you’ll definitely feel like you’re in for a treat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
8 ounce
Asparagus
4 ounce
Heirloom Grape Tomatoes
2 slice
Gouda Cheese
(ContainsMilk)¼ ounce
Chives
1 unit
Lemon
9 ounce
Lobster Ravioli
(ContainsMilk, Eggs, Shellfish, Wheat)1 tablespoon
Tuscan Heat Spice
1 tablespoon
Flour
(ContainsWheat)6.75 ounce
Milk
(ContainsMilk)1 unit
Veggie Stock Concentrate
½ cup
Italian Cheese Blend
(ContainsMilk)½ cup
Panko Breadcrumbs
(ContainsWheat)½ cup
Parmesan Cheese
(ContainsMilk)2 tablespoon
Garlic Herb Butter
(ContainsMilk)1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard bottom 2 inches from asparagus stalks. Halve tomatoes. Cut Gouda cheese into small pieces. Finely mince chives. Halve lemon; cut one half into wedges.
Once water boils, add ravioli to pot. Lower heat and reduce to a gentle simmer. Cook until just shy of al dente, 2-4 minutes. Remove from heat (do not drain). Heat a drizzle of olive oil in a large pan over medium-high heat. Stir in 1 TBSP plain butter and half the Tuscan heat spice.
Add flour to pan and cook, stirring, until it loses its raw smell, about 2 minutes. Slowly pour in milk while stirring with your other hand. Stir in stock concentrate and bring to a simmer. Let bubble, stirring occasionally, until mixture starts to thicken, 3-5 minutes. Reduce heat to low. Add Italian and Gouda cheeses, stirring to melt.
Stir 2 TBSP pasta water into sauce in pan. Season with salt and pepper. (TIP: If sauce is very thick, stir in a little more pasta water.) Remove pan from heat. Heat broiler to medium high. Spread ⅓ of the sauce on the bottom of a 9-by-13-inch baking dish. Scatter half the tomatoes inside dish. Gently drain ravioli, then arrange in dish in an even layer. Pour over remaining sauce and scatter remaining tomatoes over.
Mix panko and Parmesan in a small bowl, then sprinkle evenly over ravioli in dish. Place dish under broiler. Broil until toasted, about 3 minutes. (TIP: Keep an eye out for any burning.) Set aside and let rest 5 minutes. Heat a drizzle of olive oil in another large pan over medium-high heat. Add asparagus and cook, tossing, until tender, about 5 minutes. Add garlic herb butter and toss.
Squeeze lemon juice to taste over asparagus. Season with salt and pepper. Cut ravioli bake into squares and add to plates. Sprinkle with chives. Add asparagus to the side; pour any butter in pan over. Sprinkle with chili flakes (to taste) and rest of Tuscan heat spice. Serve with lemon wedges.