Lobster Ravioli with Maitake Mushrooms

🥘 Ingredients

• arugula
  4 oz
• bacon
  6 oz
• butter (2 tbsp)
  4 tbsp
• chives
  ½ oz
• lemon
  1
• lobster ravioli
  18 oz
• maitake mushrooms
  8 oz
• olive oil (divided)
  2 tbsp
• pepper
• salt
• shallot
  2 unit
• sour cream
  8 oz

🍳 Cookware

• large pan
• large pot

1. 

   1

   Add half the bacon to a large pan over medium heat (use the rest as you like). Cook until crisp, ⏱️ 5 minutes per side. Set aside on a paper-towel-lined plate. Pour off and discard grease in pan. Once cool enough to handle, crumble bacon into small pieces.

   bacon: 6 oz
2. 

   2

   Wash and dry all produce. While bacon cooks, bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot . Cut or gently tear maitake mushrooms into bite-sized pieces. Finely chop chives . Zest lemon until you have 1 tsp zest, then cut into halves.

   shallot: 2 unit, maitake mushrooms: 8 oz, chives: ½ oz, lemon: 1
3. 

   3

   Wipe out pan used for bacon, then heat a drizzle of olive oil in it over medium-high heat. Add mushrooms and cook, tossing, until slightly crispy, ⏱️ 8 minutes . Remove from pan and set aside.

   olive oil: 2 tbsp (divided)
4. 

   4

   Once water is boiling, add lobster ravioli to pot. Cook until tender, ⏱️ 5 minutes . Scoop out and reserve ½ cup ravioli cooking water, then drain. Meanwhile, add shallot and a drizzle of olive oil to pan used for mushrooms over medium-high heat. Cook, tossing, until soft and lightly browned, ⏱️ 3 minutes .

   lobster ravioli: 18 oz
5. 

   5

   Add ravioli, ravioli cooking water, and butter to the same pan over medium-high heat. Bring to a simmer and let bubble until a thick sauce has formed, ⏱️ 4 minutes . Remove pan from heat and let cool slightly. Stir in sour cream , bacon, mushrooms, half the chives, and lemon zest. Season with salt and pepper .

   butter: 4 tbsp (2 tbsp), sour cream: 8 oz, salt, pepper
6. 

   6

   In a medium bowl, toss arugula , a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper. Divide ravioli between plates. Sprinkle with remaining chives. Top with a small amount of arugula, then serve with remaining arugula to the side.

   arugula: 4 oz