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Truffled Lobster Ravioli
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Truffled Lobster Ravioli

Truffled Lobster Ravioli

with Asparagus and Heirloom Grape Tomatoes

If you like to live large (or even just pretend that you’re a millionaire), we’ve got a dish for you that packs the bling bling. These ravioli are stuffed with lobster, the undisputed king of all seafood. The pasta shells are tossed with heirloom grape tomatoes and asparagus, so you have a nice selection of veggies to keep it classy. But what really makes this meal special is the truffle zest; this garnish packs an umami flavor that says, “Look at me, I’m a big shot!”

Allergens:
Eggs
Milk
Shellfish
Wheat

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

Total Time20 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

6 ounce

Asparagus

2 clove

Garlic

¼ ounce

Chives

9 ounce

Lobster Ravioli

(Contains Eggs, Milk, Shellfish, Wheat)

0.07 ounce

Truffle Zest

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber6 g
Protein21 g
Cholesterol110 mg
Sodium750 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

Large Pot
Zester
Large Pan
Strainer

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Zest 1 tsp zest from lemon, then cut into quarters. Trim and discard woody bottom ends from asparagus; cut stalks into bite-size pieces (1-2 inches long). Mince or grate garlic. Mince chives.

Cook Asparagus
2

Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and cook, tossing often, until bright green and tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Cook Tomatoes
3

Melt 1 TBSP butter in the same pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Toss in tomatoes and cook until slightly softened, 1-2 minutes. Season with salt and pepper.

Cook Ravioli
4

Once water boils, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Scoop out ¼ cup ravioli cooking water, then drain.

Stir
5

Add ravioli and asparagus to pan with tomatoes over medium heat. Carefully stir in 1 TBSP butter, half the truffle zest, and a squeeze of lemon. Season with salt and pepper. TIP: Ravioli should be coated in a thin sauce. If dry, add a splash or two of ravioli cooking water.

Plate and Serve
6

Divide ravioli between bowls. Garnish with Parmesan, chives, lemon zest, and remaining truffle zest (to taste—we recommend starting with a pinch or two). Serve with remaining lemon on the side for squeezing over.

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