Saturday, March 3, 2012

Fresh Lobster Ravioli with Asparagus and Peas

I love Trader Joe's lobster ravioli but they are "spendy" so I am always looking for a way to increase the volume to make them stretch as a main course. My most recent solution...toss the ravioli,  a cup of green peas (fresh or frozen) and a pound of fresh asparagus in a 6-quart pot of boiling water for 3-4 minutes, drain, toss with a yummy garlic sauce and top with a few pats of Brie. Served with a crunchy warm bread. Yum

Fresh Lobster Ravioli, Asparagus and Peas 
Serves 4-6

Bring the 6-quart pot to a boil, add one package of Trader Joe's lobster ravioli, 1 cup of peas (frozen or fresh) and one pound of fresh asparagus, trimmed and cut crosswise on the diagonal into 1-inch pieces. Add the ingredients slowly so as not to stop the boiling. Boil for 3-4 minutes, be sure your ravioli cooks long enough to heat the filling. Meanwhile, in a small bowl, mix together, 2-3 medium cloves of minced garlic add to 1/4 cup olive oil with 1/2 tsp. kosher salt and 1/8-1/4 tsp. of cayenne. Drain the pasta and vegetables and toss with the garlic-olive oil mixture. Toss with 1/4 cup of toasted pine-nuts and about 4 ounces of Brie cut into small pieces so it melts easily. Season to taste with salt and freshly ground black pepper. Garnish with chopped parsley if desired.

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