Lobster Ravioli with Asparagus, Tomatoes and Truffle Zest

Treat yourself to a restaurant-quality meal that’s surprisingly simple to prepare at home. These lobster ravioli are paired with vibrant asparagus and sweet heirloom grape tomatoes, all brought together with a touch of truffle zest for an earthy, luxurious finish.

This dish balances rich, tender pasta with fresh vegetables and a bright lemon note. A sprinkle of Parmesan and chives adds the final flourish, making it perfect for a special dinner or when you simply want to impress.

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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 lemon 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). 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. Toss in 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 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 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 ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for truffle zest?

If you don’t have truffle zest, you can omit it or use a drizzle of truffle oil for a similar earthy flavor.

Can I make this dish ahead of time?

This dish is best enjoyed fresh. However, you can prep the vegetables and cook the ravioli in advance, then toss everything together just before serving.