Lobster Ravioli with Asparagus, Tomatoes and Truffle Zest

Treat yourself to a decadent pasta dish that feels like a million bucks. These lobster ravioli are paired with tender asparagus and sweet heirloom grape tomatoes, all tossed in a light buttery sauce. The finishing touch is a sprinkle of truffle zest that adds an earthy, umami aroma that elevates every bite.

This recipe is surprisingly simple to prepare, making it perfect for a romantic dinner or when you want to impress guests without spending hours in the kitchen. Fresh lemon and chives brighten the flavors, while Parmesan adds a salty, nutty finish.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve the tomatoes lengthwise. Zest 1 teaspoon of zest from the lemon, then cut the lemon into quarters. Trim and discard the woody bottom ends from the asparagus; cut the stalks into bite-size pieces (1-2 inches long). Mince or grate the garlic. Mince the chives.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the asparagus and cook, tossing often, until bright green and tender, 3-5 minutes. Season with salt and pepper. Remove from the pan and set aside.
3. Melt 1 tablespoon of butter in the same pan over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook until slightly softened, 1-2 minutes. Season with salt and pepper.
4. Once the water boils, add the ravioli to the pot. Cook until tender and floating to the top, about 4 minutes. Scoop out ¼ cup of the ravioli cooking water, then drain the ravioli.
5. Add the ravioli and asparagus to the pan with the tomatoes over medium heat. Carefully stir in 1 tablespoon of butter, half of the truffle zest and a squeeze of lemon. Season with salt and pepper. Tip: The ravioli should be coated in a thin sauce. If dry, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli between bowls. Garnish with Parmesan, chives, lemon zest and the remaining truffle zest (to taste-start with a pinch or two). Serve with the remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, usually a few minutes longer than fresh.

What can I substitute for truffle zest?

If you don’t have truffle zest, you can use a drizzle of truffle oil or omit it altogether. The dish will still be delicious.

Can I make this dish ahead of time?

This dish is best served immediately after cooking. However, you can prep the vegetables and cook the ravioli ahead, then assemble just before serving.