Lobster and Shrimp Ravioli in Rose Sauce
with Mushrooms, Pine Nuts and Garlic Bread
This rose cream sauce pairs perfectly with umami-rich mushrooms and subtly sweet lobster and shrimp. We've brought tarragon along for the ride to add freshness, while toasted pine nuts add nuttiness and crunch. You won't want to lose any of the luscious sauce, so there's even garlic bread to mop it all up!
The quantities provided above are averages only.
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 Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
113 mL
Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
113 g
Mushrooms
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit
Garlic, cloves
7 g
Tarragon
28 g
Pine Nuts
(Contains Tree nuts)
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice mushrooms.Strip tarragon leaves from stems, then finely chop 1 tbsp (4 tsp for 4 ppl).Peel, then mince or grate garlic.Halve tomatoes.Combine 1 tbsp softened butter (dbl for 4 ppl) and half the garlic in a small bowl. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer to a plate.Meanwhile, add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain ravioli.
When pine nuts are done, heat the same pan over medium-high.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms, then season with salt and pepper. Cook, stirring occasionally, until golden, 2-3 min.Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle Cream Sauce Spice Blend over pan, then add 3/4 cup reserved pasta water (dbl for 4 ppl), cream and tomato sauce base. Bring to a simmer.Simmer, stirring occasionally, until sauce reduces slightly, 1-2 min.
Add ravioli to the pan with sauce. Cook, gently stirring occasionally, until sauce thickens slightly and coats ravioli, 1-2 min. (TIP: Add remaining reserved pasta water for a looser consistency.)Remove the pan from heat. Sprinkle in 2 tsp tarragon (dbl for 4 ppl). Season with salt and pepper, to taste, then gently stir to combine.While sauce simmers, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over cut sides.
Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)Meanwhile, add spring mix and tomatoes to the bowl with vinaigrette, then toss to combine.Halve ciabatta diagonally.Divide ravioli between bowls. Sprinkle pine nuts and any remaining tarragon over top, if desired.Serve salad and garlic bread alongside.
