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
SERVINGS
-
+
- 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!