Lobster Ravioli with Maitake Mushrooms

🥘 Ingredients

• arugula
  1 bunch
• bacon
  4 strips
• butter
  2 tbsp
• chives
  1 bunch
• lemon
  1 unit
• lobster ravioli
  1 package
• maitake mushrooms
  8 oz
• olive oil
  1 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  3 tbsp
• water
  2 c

🍳 Cookware

• large pan
• large pot
• medium bowl

1. 

   1

   Add half the bacon to a large pan over medium heat (use the rest as you like). Cook until crisp ⏱️ 4 minutes to ⏱️ 5 minutes per side. Set aside on a paper-towel-lined plate. Pour off and discard grease in pan. Once cool enough to handle, crumble bacon into small pieces.

   bacon: 4 strips
2. 

   2

   Wash and dry all produce. While bacon cooks, bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot . Cut or gently tear maitake mushrooms into bite-sized pieces. Finely chop chives . Zest lemon until you have 1 tsp zest, then cut into halves.

   water: 2 c, shallot: 1 unit, maitake mushrooms: 8 oz, chives: 1 bunch, lemon: 1 unit
3. 

   3

   Wipe out pan used for bacon, then heat a drizzle of olive oil in it over medium-high heat. Add maitake mushrooms and cook, tossing, until slightly crispy ⏱️ 7 minutes to ⏱️ 8 minutes . Remove from pan and set aside.

   olive oil: 1 tbsp
4. 

   4

   Once water is boiling, add lobster ravioli to pot. Cook until tender ⏱️ 4 minutes to ⏱️ 5 minutes . Scoop out and reserve ½ cup ravioli cooking water, then drain. Meanwhile, add shallot and a drizzle of olive oil to pan used for mushrooms over medium-high heat. Cook, tossing, until soft and lightly browned ⏱️ 3 minutes .

   lobster ravioli: 1 package
5. 

   5

   Add lobster ravioli, ravioli cooking water, and butter to same pan over medium-high heat. Bring to a simmer and let bubble until a thick sauce has formed ⏱️ 3 minutes to ⏱️ 4 minutes . Remove pan from heat and let cool slightly. Stir in sour cream , bacon, mushrooms, half the chives, and lemon zest. Season with salt and pepper .

   butter: 2 tbsp, sour cream: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
6. 

   6

   In a medium bowl , toss arugula , a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper. Divide ravioli between plates. Sprinkle with remaining chives. Top with a small amount of arugula, then serve with remaining arugula to the side.

   arugula: 1 bunch