Truffled Lobster Ravioli

🥘 Ingredients

• asparagus
  1 bunch
• black pepper
  ½ tsp
• butter
  2 tbsp
• chives
  1 tbsp
• garlic
  2 cloves
• heirloom grape tomatoes
  1½ cups
• lemon
  1 piece
• lobster ravioli
  8 oz
• parmesan cheese
  ½ cup
• salt
  1 tsp
• truffle zest
  1 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   heirloom grape tomatoes lemon asparagus garlic chives lobster ravioli truffle zest parmesan cheese vegetable oil butter salt black pepper

   heirloom grape tomatoes: 1½ cups, lemon: 1 piece, asparagus: 1 bunch, garlic: 2 cloves, chives: 1 tbsp, lobster ravioli: 8 oz, truffle zest: 1 tbsp, parmesan cheese: ½ cup, vegetable oil: 1 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve heirloom grape tomatoes lengthwise. Zest 1 tsp zest from lemon, then cut into quarters. Trim and discard woody bottom ends from asparagus; cut stalks into bite-size pieces. Mince or grate garlic. Mince chives.
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add asparagus and cook, tossing often, until bright green and tender ⏱️ 5 minutes . Season with salt and black pepper. Remove from pan and set aside.
4. 

   4

   Melt 1 TBSP butter in the same pan over medium heat. Add garlic and cook until fragrant ⏱️ 2 minutes . Toss in tomatoes and cook until slightly softened ⏱️ 2 minutes . Season with salt and black pepper.
5. 

   5

   Once water boils, add lobster ravioli to pot. Cook until tender and floating to the top ⏱️ 4 minutes . Scoop out ¼ cup cooking water, then drain.
6. 

   6

   Add ravioli and asparagus to pan with tomatoes over medium heat. Carefully stir in remaining butter, half the truffle zest, and a squeeze of lemon. Season with salt and black pepper. Ravioli should be coated in a thin sauce. If dry, add a splash or two of reserved ravioli cooking water.
7. 7

   Divide ravioli between bowls. Garnish with parmesan cheese, chives, lemon zest, and remaining truffle zest. Serve with remaining lemon on the side for squeezing over.