Truffled Lobster Ravioli

🥘 Ingredients

• Parmesan cheese
  ½ cup
• asparagus
  12 oz
• butter
  4 tbsp
• chives
  ½ ounce
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• lemon
  2 unit
• lobster ravioli
  18 oz
• truffle zest
  0.14 oz
• vegetable oil
  2 tsp

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve heirloom grape tomatoes lengthwise. Zest 1 tsp zest from lemon , then cut into quarters. Trim and discard woody bottoms from asparagus ; cut into bite-size pieces (1-2 inches). Mince or grate garlic . Mince chives .

   heirloom grape tomatoes: 8 oz, lemon: 2 unit, asparagus: 12 oz, garlic: 4 clove, chives: ½ ounce
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the asparagus and cook, tossing often, until bright green and tender, ⏱️ 4 minutes . Season with salt and black pepper. Remove from pan and set aside.

   vegetable oil: 2 tsp
3. 

   3

   Melt butter in the same pan over medium heat. Add the garlic and cook until fragrant, ⏱️ 2 minutes . Toss in the tomatoes and cook until slightly softened, ⏱️ 2 minutes . Season with salt and pepper.

   butter: 4 tbsp
4. 

   4

   Once the water boils, add lobster ravioli to the pot. Cook until tender and floating, about ⏱️ 4 minutes . Scoop out ¼ cup of cooking water, then drain using a strainer .

   lobster ravioli: 18 oz
5. 

   5

   Add the ravioli and asparagus to the pan with the tomatoes over medium heat. Carefully stir in 1 tablespoon butter, half the truffle zest , and a squeeze of lemon. Season with salt and pepper. If dry, add splashes of the reserved cooking water.

   truffle zest: 0.14 oz
6. 

   6

   Divide the ravioli between bowls. Sprinkle with Parmesan cheese , the chives, lemon zest, and remaining truffle zest to taste. Serve with remaining lemon wedges on the side.

   Parmesan cheese: ½ cup