Lobster Ravioli in a Lemony Cream Sauce

🥘 Ingredients

• bacon
  1 unit
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• garlic
  1 clove
• grape tomatoes
  1 c
• lemon
  1 unit
• lobster ravioli
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  1 c
• parmesan cheese
  ½ cup
• shallot
  1 unit
• spinach
  2 c

🍳 Cookware

• large pot
• large pan
• small pan
• large bowl

1. 

   1

   Bring a large pot of salted water to a boil.
2. 

   2

   Heat a large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes .

   bacon: 1 unit
3. 

   3

   Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
4. 

   4

   While bacon cooks, wash and dry produce.
5. 

   5

   Halve and peel shallot ; finely chop half the shallot. Peel and mince garlic . Zest and quarter lemon .

   shallot: 1 unit, garlic: 1 clove, lemon: 1 unit
6. 

   6

   Heat a large drizzle of cooking oil in pan used for bacon over medium-high heat. Add grape tomatoes ; season with salt and pepper. Cook until lightly charred and beginning to burst ⏱️ 2 minutes . Turn off heat; transfer to plate.

   cooking oil: 1 tbsp, grape tomatoes: 1 c
7. 7

   Heat 1%tbsp butter and a drizzle of cooking oil in same pan over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened and fragrant ⏱️ 2 minutes . Turn off heat; stir in cream sauce base , a pinch of salt, and pepper.

   butter: 3 tbsp, cream sauce base: 1 unit
8. 8

   Once water is boiling, add lobster ravioli to pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3 minutes . Reserve 1%cup pasta cooking water, then gently drain.

   lobster ravioli: 1 unit
9. 9

   Meanwhile, heat 1%tbsp butter in a small pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown ⏱️ 4 minutes . Turn off heat; season with salt and pepper. Set aside.

   panko breadcrumbs: 1 c
10. 10

    Return pan with sauce to low heat. Stir in blistered tomatoes, chicken stock concentrate , lemon zest, ⅓%cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally and gently crushing some of the tomatoes ⏱️ 1 minute .

    chicken stock concentrate: 1 unit
11. 11

    Stir in half the spinach ; cook until wilted ⏱️ 3 minutes . Add drained ravioli and 1%tbsp butter; gently stir until butter has melted and ravioli is coated in a creamy sauce. Taste and season with salt and pepper.

    spinach: 2 c
12. 12

    In a large bowl , toss bacon, half the parmesan cheese , remaining spinach, juice from remaining lemon, and a drizzle of olive oil . Top with half the panko. Season with salt and pepper.

    parmesan cheese: ½ cup, olive oil: 1 tbsp
13. 13

    Divide ravioli between bowls. Sprinkle with remaining panko and remaining parmesan. Serve with spinach salad on the side.