Go Back
–+ servings

Maine Lobster Ravioli with Lemon Butter Roasted Corn

You can never go wrong with Maine Lobster. Try this fantastic dish! SKU # 35588
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine American
Servings 3 Servings

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 a 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.
Keyword 35588, Corn, Lobster
Tried this recipe?Let us know how it was!