Creamy Lobster Ravioli Gratin

🥘 Ingredients

• Gouda cheese
  4 slice
• Italian Cheese Blend
  1 c
• Panko Breadcrumbs
  1 c
• Parmesan Cheese
  1 c
• 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
• heirloom grape tomatoes
  8 oz
• lemon
  1
• lobster ravioli
  18 oz
• milk
  13.5 oz
• olive oil
  2 tsp
• 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 stalks. 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
2. 

   2

   Once water boils, add lobster ravioli to the pot. Lower heat and reduce to a gentle simmer. Cook until the ravioli are just shy of al dente, 2-4 minutes. Remove from heat (do not drain). Heat a drizzle of olive oil in a large pan over medium-high heat. Stir butter and Tuscan Heat Spice into the pan.

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

   3

   Add flour to the pan and cook, stirring, until it loses its raw smell, about ⏱️ 2 minutes . Slowly pour in milk while stirring with your other hand. Add veggie stock concentrate and bring to a simmer. Let bubble, stirring occasionally, until the mixture starts to thicken, 3-5 minutes. Reduce heat to low. Add Italian Cheese Blend and the Gouda cheese, stirring until melted.

   flour: 2 tbsp, milk: 13.5 oz, veggie stock concentrate: 1 unit, Italian Cheese Blend: 1 c
4. 

   4

   Stir 1/4 cup pasta water into the sauce in the pan. Season with salt and pepper . Tip: If the sauce is thick, stir in a little more pasta water. Remove the pan from heat. Heat the broiler to medium high. Spread 1/3 of the sauce over the bottom of a baking dish . Scatter half the tomatoes inside the dish. Gently drain the ravioli, then arrange them in an even layer. Pour the remaining sauce over the ravioli and scatter the rest of the tomatoes on top.

   salt, pepper
5. 

   5

   Mix Panko Breadcrumbs and Parmesan Cheese in a small bowl , then sprinkle evenly over the dish. Broil until toasted, about ⏱️ 3 minutes . Set aside and let rest ⏱️ 5 minutes . Heat a drizzle of olive oil in another large pan over medium-high heat. Add the asparagus and cook, tossing, until tender, about ⏱️ 5 minutes . Add garlic herb butter and toss to coat.

   Panko Breadcrumbs: 1 c, Parmesan Cheese: 1 c, garlic herb butter: 2 tbsp
6. 

   6

   Squeeze the juice from the lemon half over the asparagus. Season with salt and pepper. Cut the ravioli bake into squares and divide among plates. Sprinkle with the chives. Add the asparagus to the side, pouring any butter from the pan over it. Sprinkle with chili flakes to taste. Serve with lemon wedges.

   chili flakes: 1 tsp