Lobster Ravioli Gratin

🥘 Ingredients

• Gruyere cheese
  1 c
• Italian cheese blend
  1 c
• Parmesan cheese
  ½ cup
• baby broccoli
  12 oz
• butter
  1 tbsp
• chili flakes
  1 tsp
• chives
  ½ oz
• ciabatta bread
  2 unit
• flour
  2 thumb
• garlic herb butter
  4 tbsp
• lemon
  1 unit
• lobster ravioli
  18 oz
• milk
  1.5 c
• nutmeg
  ¼ tsp
• olive oil
  1 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt

🍳 Cookware

• large pot
• baking sheet
• small bowl
• medium microwave-safe bowl
• large oven-proof pan

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Chop and zest 2 tsp zest from lemon . Trim baby broccoli , then toss on a baking sheet with a drizzle of olive oil and plenty of salt and pepper . Roast until tender, ⏱️ 15 minutes . Toss with lemon zest once done, then set aside.

   lemon: 1 unit, baby broccoli: 12 oz, olive oil: 1 tsp, salt, pepper
2. 

   2

   Meanwhile, split ciabatta bread in half, as if you were making sandwiches. Squeeze garlic herb butter into a small bowl and, if butter is cold, microwave until just spreadable, ⏱️ 10 seconds . Stir in half the Parmesan cheese , then spread the mixture onto the cut sides of the ciabattas. Place the ciabattas cut-side up on a baking sheet.

   ciabatta bread: 2 unit, garlic herb butter: 4 tbsp, Parmesan cheese: ½ cup
3. 

   3

   Place butter in a medium microwave-safe bowl and microwave until melted, ⏱️ 30 seconds . Stir in panko breadcrumbs , remaining Parmesan, and a pinch of salt and pepper, and set aside. Once water boils, add lobster ravioli to the pot and cook until just tender, ⏱️ 3 minutes . Scoop out and reserve ¼ cup cooking water, then drain the ravioli.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, lobster ravioli: 18 oz
4. 

   4

   Finely chop chives and set aside. Place a large oven-proof pan over medium-high heat and add the remaining garlic herb butter. Stir in flour , nutmeg — we sent more — and a large pinch of salt and pepper. Cook for ⏱️ 30 seconds , then gradually whisk in milk and the reserved cooking water. Bring to a boil, then reduce heat to medium and simmer until starting to thicken, about ⏱️ 2 minutes .

   chives: ½ oz, flour: 2 thumb, nutmeg: ¼ tsp, milk: 1.5 c
5. 

   5

   Remove pan from heat and stir in Gruyere cheese and Italian cheese blend , and season with salt and pepper. Carefully stir in the ravioli and half the chives. If your pan is not ovenproof, transfer everything to a baking dish. Adjust rack to the position closest to the flame and heat broiler to high. Sprinkle the ravioli with panko mixture and place the pan under the broiler. Place the ciabatta halves under the broiler as well, and broil until both are golden brown, about ⏱️ 3 minutes .

   Gruyere cheese: 1 c, Italian cheese blend: 1 c
6. 

   6

   Scatter remaining chives over the broiled ravioli. Cut the ciabattas in half on a diagonal. Halve the lemon, then squeeze juice from one half over the baby broccoli and toss to coat. Divide the broccoli, ravioli, and garlic bread between plates. Sprinkle with chili flakes if desired, and skip this for the kids.

   chili flakes: 1 tsp