Lobster Ravioli Lasagna Gratin

🥘 Ingredients

• asparagus
  16 oz
• butter
  4 tbsp
• chili flakes
  ½ tsp, ½ tsp
• chives
  4 stalks
• flour
  4 tbsp
• garlic herb butter
  1 tbsp
• gouda cheese
  4 oz
• heirloom grape tomatoes
  12 oz
• italian cheese blend
  2 oz
• lemon
  2 unit
• lobster ravioli
  24 oz
• milk
  2 c
• olive oil
  4 tbsp
• panko breadcrumbs
  4 tbsp
• parmesan cheese
  2 oz
• pepper
  ½ tsp, ½ tsp
• salt
  2 tsp
• tuscan heat spice
  2 tsp
• veggie stock concentrate
  2 tbsp

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   asparagus heirloom grape tomatoes gouda cheese chives lemon lobster ravioli tuscan heat spice flour milk veggie stock concentrate italian cheese blend panko breadcrumbs parmesan cheese garlic herb butter chili flakes olive oil butter salt pepper

   asparagus: 8 oz, heirloom grape tomatoes: 6 oz, gouda cheese: 2 oz, chives: 2 stalks, lemon: 1 unit, lobster ravioli: 12 oz, tuscan heat spice: 1 tsp, flour: 2 tbsp, milk: 1 c, veggie stock concentrate: 1 tbsp, italian cheese blend: 1 oz, panko breadcrumbs: 2 tbsp, parmesan cheese: 1 oz, garlic herb butter: 1 tbsp, chili flakes: ½ tsp, olive oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard the bottom 2 inches from the asparagus . Halve the heirloom grape tomatoes . Cut the gouda cheese into small pieces. Finely mince the chives . Halve the lemon and cut one half into wedges.

   asparagus: 8 oz, heirloom grape tomatoes: 6 oz, gouda cheese: 2 oz, chives: 2 stalks, lemon: 1 unit
3. 

   3

   Once the water boils, add the lobster ravioli to the pot. Lower the heat and reduce to a gentle simmer. Cook until just shy of al dente ⏱️ 3 minutes . Remove from heat (do not drain). Heat a drizzle of olive oil in a large pan over medium-high heat. Stir in 1 tbsp butter and half the tuscan heat spice .

   lobster ravioli: 12 oz, olive oil: 2 tbsp, butter: 2 tbsp, tuscan heat spice: 1 tsp
4. 

   4

   Add the flour to the pan and cook, stirring, until it loses its raw smell ⏱️ 2 minutes . Slowly pour in the milk while stirring. Stir in the veggie stock concentrate and bring to a simmer. Let it bubble, stirring occasionally, until the mixture starts to thicken ⏱️ 4 minutes . Reduce heat to low. Add the italian cheese blend and gouda cheese, stirring to melt.

   flour: 2 tbsp, milk: 1 c, veggie stock concentrate: 1 tbsp, italian cheese blend: 1 oz
5. 

   5

   Stir 2 tbsp pasta water into the sauce in the pan. Season with salt and pepper .

   salt: 1 tsp, pepper: ½ tsp
6. 

   6

   Mix the panko breadcrumbs and parmesan cheese in a small bowl , then sprinkle evenly over the ravioli in the dish. Place the dish under the broiler. Broil until toasted ⏱️ 3 minutes .

   panko breadcrumbs: 2 tbsp, parmesan cheese: 1 oz
7. 7

   Squeeze lemon juice to taste over the asparagus. Season with salt and pepper. Cut the ravioli bake into squares and add to plates. Sprinkle with chives. Add asparagus to the side; pour any butter in the pan over. Sprinkle with chili flakes (to taste) and the rest of the tuscan heat spice. Serve with lemon wedges.

   chili flakes: ½ tsp