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Lobster Ravioli with Chorizo

Lobster Ravioli with Chorizo

in a Sherry Cream Sauce with Honey-Roasted Carrots

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You heard that right—these pasta shells are stuffed with tender, plump lobster, the king of all shellfish. But just in case that isn’t enough to make your mouth water, we’ve given them the deluxe treatment, tossing them with cubes of chorizo sausage and a creamy sherry vinegar sauce, which both add some Spanish-style flavors. The delicious doesn’t end there, either: on the side, you’ve got tender roasted carrots coated in a spicy honey glaze.

Tags:Spicy
Allergens:WheatEggsMilkShellfish

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

4 clove

Garlic

3 ounce

Fresh Pork Chorizo

½ ounce

Honey

¼ teaspoon

Chili Flakes

8 ounce

Carrot

¼ cup

Panko Breadcrumbs

(ContainsWheat)

9 ounce

Lobster Ravioli

(ContainsWheat, Eggs, Milk, Shellfish)

4 ounce

Heirloom Grape Tomatoes

2 teaspoon

Sherry Vinegar

3 ounce

Cream Cheese

(ContainsMilk)

¼ ounce

Parsley

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate69 g
Sugar22 g
Dietary Fiber7 g
Protein30 g
Cholesterol175 mg
Sodium1550 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.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pot
Small Bowl
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a gentle boil. Line a baking sheet with aluminum foil. Peel, halve, and finely mince shallot. Thinly slice garlic. Trim ends from chorizo; peel off casings and discard. Cut meat into ¼-inch cubes.

2

In a small bowl, whisk together honey, 2 tsp olive oil, ¼ tsp chili flakes (we sent more), and a few large pinches of salt. Halve carrots lengthwise. Place carrots on lined baking sheet and toss with honey mixture. Roast in oven until tender, 15-20 minutes.

3

While carrots roast, melt 1 TBSP butter in a large pan over medium heat (use a nonstick pan if you have one). Add panko and toss to coat. Toast, stirring every now and then, until golden, 3-5 minutes. (TIP: Remove from heat if you sense any burning.) Season with salt and pepper. Remove from pan and transfer to a small plate.

4

Once water boils, add ravioli to pot. Cook until just tender, 2-3 minutes. Reserve ¾ cup ravioli cooking water, then drain. Meanwhile, add chorizo to pan used for panko over medium heat. Cook, stirring occasionally, until lightly crisped, about 5 minutes.

5

Add tomatoes, shallot, and garlic to pan with chorizo. Cook, stirring every now and then, until shallot is just softened, about 3 minutes. Pour in 2 tsp vinegar (we sent more) and cook 1 minute. Add cream cheese and ½ cup ravioli cooking water; stir until smooth. (TIP: Add more cooking water, if needed, to create a loose, saucy consistency.) Season with salt and pepper.

6

Gently stir ravioli and half the parsley into pan with chorizo and sauce. Divide between plates. Sprinkle panko over top. Serve with carrots on the side. Garnish everything with remaining parsley.