Maine Lobster Ravioli with roasted cherry tomato, edamame and basil
INGREDIENTS
- 5 pieces Maine Lobster Ravioli
- 0.3 cup Giovanni Rana Marinara sauce
- 2 oz. cherry tomatoes
- 1 raw artichoke
- 2 oz. lobster meat, cooked
- 1 tbsp edamame, shelled (fava beans can be used as a substitute)
- Basil
METHOD
Slice the artichoke heart thinly and deep fry at 350° Set aside. Prepare a tomato sauce with the Roma tomatoes. Cut the cherry tomatoes in half and roast in a 425° oven until tender. Boil the Maine Lobster Ravioli for 4 minutes. In a pan, sauté the ravioli in the tomato sauce and plate. Garnish with crispy artichoke, lobster meat, roasted tomato, edamame and basil. Buon Appetito!
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 5 pieces Maine Lobster Ravioli
- 0.3 cup Giovanni Rana Marinara sauce
- 2 oz. cherry tomatoes
- 1 raw artichoke
- 2 oz. lobster meat, cooked
- 1 tbsp edamame, shelled (fava beans can be used as a substitute)
- - Basil
METHOD
Slice the artichoke heart thinly and deep fry at 350° Set aside. Prepare a tomato sauce with the Roma tomatoes. Cut the cherry tomatoes in half and roast in a 425° oven until tender. Boil the Maine Lobster Ravioli for 4 minutes. In a pan, sauté the ravioli in the tomato sauce and plate. Garnish with crispy artichoke, lobster meat, roasted tomato, edamame and basil. Buon Appetito!