Lobster Ravioli in Marinara Sauce
A claw-some meal in minutes. | 2 Servings
Sometimes, nothing but a big bowl of pasta will do. (And that’s 5 out of 5 weekdays for you, we’re totally on board.) That's why we're offering this speedy, two-ingredient meal for whenever the craving strikes: cheese-and-lobster-stuffed ravioli and marinara sauce. Simply boil the ravioli until tender, mix with warmed sauce, and you’re ready to dig in.
Nutrient values are representative of 1/2 serving of a bundle.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Eggs, Milk, Shellfish, Wheat)
Bring a large pot of salted water to a boil. Once boiling, add ravioli and reduce heat to a simmer. Cook, stirring occasionally, until ravioli are al dente and floating to the top, 3-5 minutes. Drain.
Heat a medium pan over medium-high heat. Add marinara and bring to a low simmer. Gently stir in drained ravioli until coated.
Divide between bowls and serve.
Recipe suggestion (additional ingredients not included): Heat a medium pan over medium-high heat. Add marinara and bring to a low simmer. Stir in a pinch of lemon zest, a squeeze of lemon juice, and 1 TBSP butter. Gently stir in drained ravioli until coated. Divide between bowls and serve.