Yeah! Lobster Ravioli! Classy shit huh? Well before you expect me to teach you how to make noodles and stuff them and ravioli and all that, don't. Remember, I'm not a professional ...
BUT! Publix had a two for one special on some semi-made lobster ravioli! So all I have to do is boil it and its ready to go, technically. But I cant just do that! I have to make it my own with my own sauces and blends of seasonings. Also, I'm going to put some awesome super healthy asparagus with it!
I've been told before that asparagus is a difficult vegetable to cook... I was shocked when I heard this. It's one of my favorites to cook because of the ease! All you have to do is cut of about an inch from the bottom, place it in a skillet with some water over medium heat, cover, and steam. I like to add a little salt for flavoring. I've also added butter but that takes away some of the "healthiness" of the asparagus. It doesn't take long. You really only need to steam it for about ten minutes or so, just until they bend a little without breaking.
The ravioli is pretty simple to cook. Boil a pot of water over high heat. The pot size depends on how much ravioli you're making, but remember you can't boil in too much water. Once the water is boiling then put the ravioli in and season with salt. Bring back to a boil and boil and lower the temp to medium high for about five minutes or until the ravioli are tender. When the ravioli are done pour them in a strainer to drain all the water. Cool the pot down with cold water, dump out the cold water, and replace the ravioli in the pot if you're not planning on using a serving dish. If you are putting the ravioli in a serving dish then just throw that pot in the sink!
The sauce I used was pretty basic. I had a jar of marinara sauce in the pantry that needed to be used. I poured that into a small sauce pot to heat it up. I added a few dashes of basil, about a teaspoon of mashed garlic, and some cheese. I prefer a cheese like parmesan or mozzarella, but all I had was white cheddar. It worked though, the goal of adding cheese to a marinara sauce is to give it an extra level of flavor and the creamy texture. I added about half a cup of shredded cheese, but I have yet to find an amount of cheese that was too much.
The sauce should be used rather conservatively. You don't want the flavor of the sauce to over power the flavor of the ingredients inside the ravioli pouches. The best thing to do, if you're not using a serving dish, is to place five or six ravioli pouches on a plate and drizzle a small amount of sauce over the top. The ravioli are still traumatized by almost drowning in the pot and don't want to have to relive that experience on the plate! If you are using a serving plate you should do ravioli and sauce in layers, do a layer of ravioli and a layer of sauce and repeat. Be gentle, the pouches are fragile and you don't want all those delicious insides to go spilling out.
Plating is pretty simple. The ravioli are already on there so now you just need to add the asparagus. Take a few stalks and place them opposite the ravioli. Make sure all the juices are drained off the asparagus because asparagus water doesn't do great things to other parts of your meal. Once its all plated you can present the beautifully colored meal to your fellow diners, or Instagram if you dine alone!
Pair with your favorite red wine and enjoy!
BUT! Publix had a two for one special on some semi-made lobster ravioli! So all I have to do is boil it and its ready to go, technically. But I cant just do that! I have to make it my own with my own sauces and blends of seasonings. Also, I'm going to put some awesome super healthy asparagus with it!
I've been told before that asparagus is a difficult vegetable to cook... I was shocked when I heard this. It's one of my favorites to cook because of the ease! All you have to do is cut of about an inch from the bottom, place it in a skillet with some water over medium heat, cover, and steam. I like to add a little salt for flavoring. I've also added butter but that takes away some of the "healthiness" of the asparagus. It doesn't take long. You really only need to steam it for about ten minutes or so, just until they bend a little without breaking.
The ravioli is pretty simple to cook. Boil a pot of water over high heat. The pot size depends on how much ravioli you're making, but remember you can't boil in too much water. Once the water is boiling then put the ravioli in and season with salt. Bring back to a boil and boil and lower the temp to medium high for about five minutes or until the ravioli are tender. When the ravioli are done pour them in a strainer to drain all the water. Cool the pot down with cold water, dump out the cold water, and replace the ravioli in the pot if you're not planning on using a serving dish. If you are putting the ravioli in a serving dish then just throw that pot in the sink!
The sauce I used was pretty basic. I had a jar of marinara sauce in the pantry that needed to be used. I poured that into a small sauce pot to heat it up. I added a few dashes of basil, about a teaspoon of mashed garlic, and some cheese. I prefer a cheese like parmesan or mozzarella, but all I had was white cheddar. It worked though, the goal of adding cheese to a marinara sauce is to give it an extra level of flavor and the creamy texture. I added about half a cup of shredded cheese, but I have yet to find an amount of cheese that was too much.
The sauce should be used rather conservatively. You don't want the flavor of the sauce to over power the flavor of the ingredients inside the ravioli pouches. The best thing to do, if you're not using a serving dish, is to place five or six ravioli pouches on a plate and drizzle a small amount of sauce over the top. The ravioli are still traumatized by almost drowning in the pot and don't want to have to relive that experience on the plate! If you are using a serving plate you should do ravioli and sauce in layers, do a layer of ravioli and a layer of sauce and repeat. Be gentle, the pouches are fragile and you don't want all those delicious insides to go spilling out.
Plating is pretty simple. The ravioli are already on there so now you just need to add the asparagus. Take a few stalks and place them opposite the ravioli. Make sure all the juices are drained off the asparagus because asparagus water doesn't do great things to other parts of your meal. Once its all plated you can present the beautifully colored meal to your fellow diners, or Instagram if you dine alone!
Pair with your favorite red wine and enjoy!
What You Need
Store bought lobster ravioli [any brand will work]
Basic marinara sauce
Dried basil
Garlic Paste
White cheese [preferably mozzarella or parmesan]
Fresh asparagus
Salt
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