Creamy Lobster Ravioli Gratin

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 2 TBSP plain butter and 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 ¼ cup 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.