Chowder-Inspired Lobster and Shrimp Ravioli
with Bacon and Crunchy Garlic Topping
All the familiar and comforting ingredients from your favourite chowders come together to to form the perfect storm of flavours in this dish. Smokey and salty bacon, sweet corn, delicate leeks are worked into a velvety smooth cream sauce that so lovingly wrap themselves around lobster and shrimp filled ravioli.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Clams, Egg, Lobster, Milk, Oats, Shrimp, Wheat)
100 g
Bacon Strips
113 g
Corn Kernels
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
7 g
Chives
237 mL
Cream
(Contains Milk)
8 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Oil*
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat.
- While pan heats, cut bacon crosswise into 1/4-inch strips on a separate cutting board.
- When hot, add bacon pieces. Cook, stirring occasionally, until crispy, 5-7 min.**
- While bacon cooks, peel then finely chop shallots.
- Remove the pan from heat. Using slotted spoon transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp fat (dbl for 4 ppl).
- Heat pan stove and reduce heat to medium.
- Add garlic and panko. Cook, stirring often, until fragrant and golden brown, 1-2 min. Season with salt and pepper.
- Transfer breadcrumb topping to medium bowl. Add half the bacon an half the chives. Stir to combine.
Heya Becca! please confirm that the garlic cooked within the same time range as the panko it should not be burned before the panko gets toasted.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp butter (dbl for 4 ppl), swirl until melted 30 sec.
- Add corn. Cook, stirring occasionally, until lightly charred 4-5.
- Add shallots. Cook, stirring often, until tender and lightly golden 1 min. Season with salt and pepper
- Add white wine. Cook, stirring occasionally until fragrant, 30 sec.
- Add cream. Cook, stirring occasionally until sauce thickens slightly, 2-3 min.
- Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
Hey Becca, Is the water boiled by this point? please comment on your experience here with the sauce simmering and the ravioli cooking at the same time. Does it feel too hectic?
- Add ravioli to pan with simmering sauce. Remove from heat, then stir in remaining bacon and chives.
- Season with salt and pepper to taste, then gently toss to combine, adding in pasta water 1-2 tbsp at a time as needed to loosen sauce to desired consistency.
- Divide ravioli between plates then sprinkle breadcrumb topping overtop.
Becca, please comment on sauce consistency. Is there any pooling? (CX love this!) or is it too runny and should be simmered for longer?