Striped Lobster Ravioli with Shrimp & Asparagus
Use our Striped Maine Lobster Ravioli to create this decadent meal. SKU #34228
Ingredients
- 1 lb Striped Lobster Ravioli 34228
- ½ lb. Shrimp raw (and/or scallops) *see notes
- ½ lb. Asparagus
- 1 TBSP Butter
- 2 TBSP Oil
- 1 Shallot
- 2 Cloves Garlic
- ¼ Cup White Wine
- 1 Lemon
- Fresh Thyme
- Salt & Pepper
Garnish:
- Chives thin sliced
- Crispy Shallots *see notes
Instructions
- Prepare ingredients. Clean and trim asparagus, slice vertically by length in half. Roughly chop garlic and shallot. Cut lemon in half. Peel and clean shrimp.
- Melt butter in a large sauté pan. Once melting, add the garlic and shallot. Mix and cook until shallots start to become translucent and fragrant.
- Add a few sprigs of fresh thyme and cook another minute. Splash in white wine and let reduce a bit, another 1-2 minutes. Season with salt and pepper. Set aside.
- Bring a large pot of water to boil. Cook ravioli per instructions, for about 3-3.5 minutes. Remove from water and set aside.
- In a separate sauté pan, heat 1 TBSP oil. Once oil is hot and shimmering, add asparagus. Season with salt and pepper. Once asparagus is tender, squeeze half a lemon over them and set aside.
- In a bowl, drain shrimp of any excess liquid. Season with salt and pepper, add remaining TBSP of oil and 1-2 sprigs worth of fresh thyme leaves.
- Heat a grill (or sauté pan if no grill available), and sear shrimp on both sides until cooked through.
- Heat pan with garlic shallot mixture. Gently toss lobster ravioli in the sauce.
- To plate: Place asparagus spears down, lay shrimp over the asparagus. Spoon the ravioli onto plate and top with additional sauce if desired.
- Top with garnish of fresh chives, crispy shallow and another squeeze of lemon. Enjoy.
Notes
- Use either shrimp or sea scallops, use both to upscale the dish.
- For crispy shallot straws, thinly slice shallots into long thin match sticks. Lightly toss in corn starch or flour and quickly fry in oil until golden and crispy.
- To add a more depth of flavor and little smokiness, before topping with lemon, slice lemon in half and char it a bit on stop or with torch.
Tried this recipe?Let us know how it was!