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Lobster Ravioli in a Lemony Cream Sauce with Blistered Tomatoes & Spinach Salad

Italian · Serves 2

Lobster Ravioli in a Lemony Cream Sauce

with Blistered Tomatoes & Spinach Salad

By Recipe0 System

Ravioli is an Italian classic, and here it's enhanced with a sweet, luxe lobster filling and a silky lemon-garlic cream sauce. To balance out the richness, juicy grape tomatoes are charred in a pan for a hit of acidity, and bacon-studded, citrus-tossed spinach salad lends some freshness. Finally, the ravioli is topped with wilted spinach, Parmesan, and toasted panko for a delightful crunch. Trust us when we say this restaurant-worthy dish is the whole package.

Italian
Main Course
Difficulty
medium
Rating
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Instructions

6 steps
  1. 1

    Bring a large pot of salted water to a boil.

    Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

    Turn off heat; transfer bacon to a paper- towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

  2. 2

    While bacon cooks, wash and dry produce.

    Halve and peel shallot; finely chop half the shallot (whole shallot for 4 servings). Peel and mince or grate garlic. Zest and quarter lemon.

  3. 3

    Heat a large drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes; season with salt and pepper. Cook until lightly charred and beginning to burst, 2-3 minutes. (TIP: If tomatoes haven’t burst yet, gently press them with a spatula.) Turn off heat; transfer to plate.

    Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same pan over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened and fragrant, 2-3 minutes. Turn off heat; stir in cream sauce base, a pinch of salt, and pepper.

  4. 4

    Once water is boiling, add ravioli* to pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water, then gently drain.

    Meanwhile, heat 1 TBSP butter in a small, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; season with salt and pepper. Set aside.

  5. 5

    Return pan with sauce to low heat. Stir in blistered tomatoes, stock concentrate, lemon zest, 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally and gently crushing some of the tomatoes, 1-2 minutes.

    Stir in half the spinach; cook until wilted, 3-4 minutes. Add drained ravioli and 1 TBSP butter (2 TBSP for 4); gently stir until butter has melted and ravioli is coated in a creamy sauce. (TIP: If necessary, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.

  6. 6

    In a large bowl, toss bacon, half the Parmesan, remaining spinach, juice from remaining lemon, and a drizzle of olive oil (large drizzle for 4 servings). Top with half the panko. Season with salt and pepper.

    Divide ravioli between bowls. Sprinkle with remaining panko and remaining Parmesan. Serve with spinach salad on the side.

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