Lobster Ravioli with Chorizo

🥘 Ingredients

• butter
  1 tbsp
• carrot
  4 unit
• chili flakes
  ¼ tsp
• cream cheese
  2 oz
• fresh pork chorizo
  8 oz
• garlic
  2 cloves
• heirloom grape tomatoes
  1 unit
• honey
  2 tbsp
• lobster ravioli
  12 oz
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  ½ cup
• shallot
  1 unit
• sherry vinegar
  2 tsp

🍳 Cookware

• medium pot
• baking sheet
• aluminum foil
• small bowl
• large pan

1. 

   1

   Preheat oven to 450°F. Bring a medium pot of salted water to a gentle boil. Line a baking sheet with aluminum foil . Halve, peel, and finely mince shallot . Thinly slice garlic . Trim ends from fresh pork chorizo , peel off casings, and cut meat into ¼-inch cubes.

   shallot: 1 unit, garlic: 2 cloves, fresh pork chorizo: 8 oz
2. 

   2

   In a small bowl , whisk together honey , 2 tsp olive oil , ¼ tsp chili flakes , and a few large pinches of salt. Halve carrot lengthwise. Place on lined baking sheet and toss with honey mixture. Roast in oven until tender ⏱️ 15 minutes .

   honey: 2 tbsp, olive oil: 2 tbsp, chili flakes: ¼ tsp, carrot: 4 unit
3. 

   3

   While carrots roast, melt 1 tbsp butter in a large pan over medium heat. Add panko breadcrumbs and toss to coat. Toast, stirring occasionally, until golden ⏱️ 3 minutes . Season with salt and pepper, then transfer to a small plate.

   butter: 1 tbsp, panko breadcrumbs: ½ cup
4. 

   4

   Once water boils, add lobster ravioli to pot. Cook until just tender ⏱️ 2 minutes . Reserve ¾ cup cooking water, then drain. Meanwhile, add chorizo to pan used for panko over medium heat. Cook, stirring occasionally, until lightly crisped ⏱️ 5 minutes .

   lobster ravioli: 12 oz
5. 

   5

   Add heirloom grape tomatoes , shallot, and garlic to pan with chorizo. Cook, stirring occasionally, until shallot is just softened ⏱️ 3 minutes . Pour in 2 tsp sherry vinegar and cook ⏱️ 1 minute . Add cream cheese and ½ cup reserved ravioli water; stir until smooth. Season with salt and pepper.

   heirloom grape tomatoes: 1 unit, sherry vinegar: 2 tsp, cream cheese: 2 oz
6. 

   6

   Gently stir ravioli and half the parsley into pan with chorizo and sauce. Divide between plates. Sprinkle toasted panko over top. Serve with carrots on the side and garnish with remaining parsley.

   parsley: ½ cup