Lobster Ravioli Lasagna Gratin

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• asparagus
  1 lb
• butter
  2 tbsp
• chili flakes
  1 tsp
• chives
  1/4 oz
• flour
  2 tbsp
• garlic herb butter
  2 tbsp
• gouda cheese
  4 slice
• heirloom grape tomatoes
  8 oz
• italian cheese blend
  1 c
• lemon
  1 unit
• lobster ravioli
  18 oz
• milk
  13.5 oz
• olive oil
  2 tsp
• panko breadcrumbs
  1 c
• parmesan cheese
  1 c
• pepper
• salt
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan
• baking dish
• small bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard bottom 2 inches from asparagus . Halve heirloom grape tomatoes . Cut gouda cheese into small pieces. Finely mince chives . Halve lemon ; cut one half into wedges.

   asparagus: 1 lb, heirloom grape tomatoes: 8 oz, gouda cheese: 4 slice, chives: 1/4 oz, lemon: 1 unit
2. 

   2

   Once water boils, add lobster ravioli to pot. Lower heat and reduce to a gentle simmer. Cook until just shy of al dente, ⏱️ 3 minutes . Remove from heat (do not drain). Heat a drizzle of olive oil in a large pan over medium-high heat. Stir in 1 TBSP plain butter and half the Tuscan Heat Spice .

   lobster ravioli: 18 oz, olive oil: 2 tsp, butter: 2 tbsp, Tuscan Heat Spice: 1 tbsp
3. 

   3

   Add flour to pan and cook, stirring, until it loses its raw smell, about ⏱️ 2 minutes . Slowly pour in milk while stirring with your other hand. Stir in veggie stock concentrate and bring to a simmer. Let bubble, stirring occasionally, until mixture starts to thicken, ⏱️ 4 minutes . Reduce heat to low. Add italian cheese blend and gouda cheese, stirring to melt.

   flour: 2 tbsp, milk: 13.5 oz, veggie stock concentrate: 1 unit, italian cheese blend: 1 c
4. 

   4

   Stir 2 TBSP pasta water into sauce in pan. Season with salt and pepper . (TIP: If sauce is very thick, stir in a little more pasta water.) Remove pan from heat. Heat broiler to medium high. Spread 1/3 of the sauce on the bottom of a 9-by-13-inch baking dish . Scatter half the tomatoes inside dish. Gently drain ravioli, then arrange in dish in an even layer. Pour over remaining sauce and scatter remaining tomatoes over.

   salt, pepper
5. 

   5

   Mix panko breadcrumbs and parmesan cheese in a small bowl , then sprinkle evenly over ravioli in dish. Place dish under broiler. Broil until toasted, about ⏱️ 3 minutes . (TIP: Keep an eye out for any burning.) Set aside and let rest ⏱️ 5 minutes . Heat a drizzle of olive oil in another large pan over medium-high heat. Add asparagus and cook, tossing, until tender, about ⏱️ 5 minutes . Add garlic herb butter and toss.

   panko breadcrumbs: 1 c, parmesan cheese: 1 c, garlic herb butter: 2 tbsp
6. 

   6

   Squeeze lemon juice to taste over asparagus. Season with salt and pepper. Cut ravioli bake into squares and add to plates. Sprinkle with chives. Add asparagus to the side; pour any butter in pan over. Sprinkle with chili flakes (to taste) and the rest of the Tuscan Heat Spice. Serve with lemon wedges.

   chili flakes: 1 tsp