Creamy Lobster Ravioli Gratin

🥘 Ingredients

• asparagus
  10 oz
• butter
  2 tbsp
• chili flakes
  1 pinch
• chives
  1 bunch
• flour
  1 tbsp
• garlic herb butter
  1 tbsp
• gouda cheese
  1 c
• heirloom grape tomatoes
  1 c
• italian cheese blend
  ½ cup
• lemon
  1 unit
• lobster ravioli
  9 oz
• milk
  ½ cup
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• tuscan heat spice
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan
• baking dish
• small bowl
• large pan

1. 

   1

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

   asparagus: 10 oz, heirloom grape tomatoes: 1 c, gouda cheese: 1 c, chives: 1 bunch, lemon: 1 unit
2. 

   2

   Once water boils, add lobster ravioli to pot. Lower 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 butter and tuscan heat spice .

   lobster ravioli: 9 oz, olive oil: 2 tbsp, butter: 2 tbsp, tuscan heat spice: 1 tbsp
3. 

   3

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

   flour: 1 tbsp, milk: ½ cup, veggie stock concentrate: 1 unit, italian cheese blend: ½ cup
4. 

   4

   Stir ¼ cup pasta water into sauce in pan. Season with salt and pepper. Remove pan from heat. Heat broiler to medium high. Spread ⅓ of the sauce on the bottom of a 9-by-13-inch baking dish . Scatter half the tomatoes inside dish. Gently drain ravioli, then arrange in dish in an even layer. Pour over remaining sauce and scatter remaining tomatoes over.
5. 

   5

   Mix panko breadcrumbs and parmesan cheese in a small bowl , then sprinkle evenly over ravioli in dish. Place dish under broiler. Broil until toasted ⏱️ 3 minutes . Set aside and let rest ⏱️ 5 minutes . Heat a drizzle of olive oil in another large pan over medium-high heat. Add asparagus and cook, tossing, until tender ⏱️ 5 minutes . Add garlic herb butter and toss.

   panko breadcrumbs: ½ cup, parmesan cheese: ¼ cup, garlic herb butter: 1 tbsp
6. 

   6

   Squeeze juice from lemon half over asparagus. Season with salt and pepper. Cut ravioli bake into squares and add to plates. Sprinkle with chives. Add asparagus to the side; pour any butter in pan over. Sprinkle with chili flakes to taste. Serve with lemon wedges.

   chili flakes: 1 pinch