Maine Lobster Ravioli with Lemon Butter Roasted Corn
You can never go wrong with Maine Lobster. Try this fantastic dish! SKU # 35588
Ingredients
- 1 lb. Maine Lobster Ravioli 35588
- ¼ Cup Pancetta Diced
- 2 TBSP Butter
- ½ Shallot sliced thin
- 1 Lemon Juiced
- 1 Ear of Corn grilled or fire roasted
- ½ Cup Cherry Tomatoes sliced lengthwise
- 1 TBSP Thyme fresh, chopped
- Salt & Pepper
Instructions
- Gather and prepare ingredients. Remove kernels of corn from cob.
- In a medium sauté pan, render pancetta until fat has melted and pancetta pieces are crispy.
- Sauté shallots, corn and tomato halves in pancetta fat until shallots are tender and tomatoes start to break down.
- Add the juice of 1 lemon, fresh thyme, and 2 TBSP butter to pan. Mix until evenly combined. Season with salt and pepper. Set aside on low heat.
- Bring a large stock pot of water to boil. Cook lobster ravioli per direction, about 3.5 minutes.
- Remove cooked ravioli from water and add to the butter sauce. Add a splash of pasta water if need to sauce to thin out slightly.
- To plate, place 4-5 ravioli on plate and evenly distribute the sauce over top. Garnish with additional thyme and fresh cracked black pepper.
Notes
- Add other vegetables such as asparagus or zucchini.
- Add other seafood to the plate to make higher end, such as lobster tail, grilled shrimp or scallops.
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