Lobster Ravioli in a Lemony Cream Sauce

🥘 Ingredients

• bacon
  8 oz
• butter
  5 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• cream sauce base
  8 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• lemon
  2
• lobster ravioli
  18 oz
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• parmesan cheese
  ½ cup
• pepper
• salt
• shallot
  1
• spinach
  10 oz

🍳 Cookware

• large pot
• large pan
• small pan
• large bowl

1. 

   1

   Bring a large pot of salt water to a boil. Heat a large 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 towels -lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

   salt, bacon: 8 oz, paper towels
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 .

   shallot: 1, garlic: 4 clove, lemon: 2
3. 

   3

   Heat a large drizzle of cooking oil in pan used for bacon over medium-high heat. Add grape 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 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.

   cooking oil: 1 tbsp, grape tomatoes: 8 oz, salt, pepper, butter: 5 tbsp, cream sauce base: 8 oz
4. 

   4

   Once water is boiling, add lobster 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 pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; season with salt and pepper. Set aside.

   lobster ravioli: 18 oz, panko breadcrumbs: ½ cup
5. 

   5

   Return pan with sauce to low heat. Stir in blistered tomatoes, chicken 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; 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.

   chicken stock concentrate: 2 unit, spinach: 10 oz
6. 

   6

   In a large bowl , toss bacon, half the parmesan cheese , remaining spinach, juice from remaining lemon, and a drizzle of olive oil . 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.

   parmesan cheese: ½ cup, olive oil: 2 tsp