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Lobster Ravioli with Maitake Mushrooms

Lobster Ravioli with Maitake Mushrooms

in a Bacon Crumble Cream Sauce

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Maitakes are native to Japan, where their name means “the dancing mushroom,” a nod to their fanciful, dynamic shape. You could say, however, that they dance across the tongue, too, with a flavor that shifts between delicate, woodsy, and savory. Here, they’re paired with decadent, lobster-filled ravioli, rich crumbles of bacon, and a creamy chive and lemon-zest sauce that ties it all together without missing a beat.

Allergens:EggsMilkShellfishWheat

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

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

3 ounce

Bacon

1 unit

Shallot

¼ ounce

Chives

1 unit

Lemon

9 ounce

Lobster Ravioli

(ContainsEggs, Milk, Shellfish, Wheat)

4 ounce

Sour Cream

(ContainsMilk)

2 ounce

Arugula

4 ounce

Maitake Mushrooms

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber7 g
Protein19 g
Cholesterol125 mg
Sodium700 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
Large Pan
Large Pot
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

Add half the bacon to a large pan over medium heat (use the rest as you like). Cook until crisp, 4-5 minutes per side. Set aside on a paper-towel-lined plate. Pour off and discard grease in pan. Once cool enough to handle, crumble bacon into small pieces.

2

Wash and dry all produce. While bacon cooks, bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Cut or gently tear mushrooms into bite-sized pieces. Finely chop chives. Zest lemon until you have 1 tsp zest, then cut into halves.

3

Wipe out pan used for bacon, then heat a drizzle of olive oil in it over medium-high heat. Add mushrooms and cook, tossing, until slightly crispy, 7-8 minutes. Remove from pan and set aside.

4

Once water is boiling, add ravioli to pot. Cook until tender, 4-5 minutes. Scoop out and reserve ½ cup ravioli cooking water, then drain. Meanwhile, add shallot and a drizzle of olive oil to pan used for mushrooms over medium-high heat. Cook, tossing, until soft and lightly browned, about 3 minutes.

5

Add ravioli, ravioli cooking water, and 2 TBSP butter to same pan over medium-high heat. Bring to a simmer and let bubble until a thick sauce has formed, 3-4 minutes. Remove pan from heat and let cool slightly. Stir in sour cream, bacon, mushrooms, half the chives, and lemon zest. Season with salt and pepper.

6

In a medium bowl, toss arugula, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper. Divide ravioli between plates. Sprinkle with remaining chives. Top with a small amount of arugula, then serve with remaining arugula to the side.