Creamy Lobster Ravioli Bake with Asparagus and Tomatoes

This baked lobster ravioli dish is the ultimate comfort food with a gourmet twist. Tender ravioli filled with sweet lobster meat are layered in a rich, creamy cheese sauce, studded with juicy heirloom grape tomatoes and crisp asparagus. A golden panko-Parmesan topping adds a satisfying crunch.

Perfect for a date night or holiday meal, this recipe feels indulgent yet comes together easily. The combination of creamy Gouda and Italian cheeses, along with a hint of Tuscan heat spice, elevates the flavors. Serve with lemon wedges and a sprinkle of fresh chives for a bright finish.

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Ingredients

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to medium-high. Bring a large pot of salted water to a boil. Trim the bottom 2 inches from the asparagus and discard. Halve the tomatoes. Cut the Gouda into small pieces. Finely mince the chives. Halve the lemon; cut one half into wedges.
2. Add the lobster ravioli to the boiling water, reduce heat to a gentle simmer and cook until just shy of al dente, 2-4 minutes. Do not drain. Heat a drizzle of olive oil in a large pan over medium-high heat. Add 1 tablespoon plain butter and half the Tuscan heat spice, stirring to combine.
3. Add the flour to the pan and cook, stirring, until it loses its raw smell, about 2 minutes. Slowly pour in the milk while stirring. Add the veggie stock concentrate and bring to a simmer. Let bubble, stirring occasionally, until the sauce thickens, 3-5 minutes. Reduce heat to low. Add the Italian cheese blend and Gouda, stirring until melted.
4. Stir 2 tablespoons of the pasta water into the sauce. Season with salt and pepper. If the sauce is too thick, add a little more pasta water. Remove from heat. Spread one-third of the sauce on the bottom of a 9×13-inch baking dish. Scatter half the tomatoes over the sauce. Gently drain the ravioli and arrange them in an even layer in the dish. Pour the remaining sauce over the ravioli and scatter the remaining tomatoes on top.
5. In a small bowl, mix the panko and Parmesan. Sprinkle evenly over the ravioli. Place the dish under the broiler and broil until the topping is toasted, about 3 minutes. Watch carefully to prevent burning. Let the dish rest for 5 minutes.
6. While the bake rests, heat a drizzle of olive oil in another large pan over medium-high heat. Add the asparagus and cook, tossing, until tender, about 5 minutes. Add the garlic herb butter and toss to coat. Squeeze lemon juice to taste over the asparagus and season with salt and pepper.
7. Cut the ravioli bake into squares and serve on plates. Sprinkle with chives. Add the asparagus alongside and pour any butter from the pan over the top. Sprinkle with chili flakes to taste and the remaining Tuscan heat spice. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, but reduce the cooking time slightly so they remain al dente.

What can I substitute for Tuscan heat spice?

Tuscan heat spice is a blend of herbs and chili flakes. You can substitute with a mix of dried oregano, thyme and a pinch of red pepper flakes.

Can I prepare this dish ahead of time?

You can assemble the dish up to the broiling step, cover and refrigerate for up to 24 hours. Broil just before serving, adding a few extra minutes if needed.