Lobster Ravioli with Chorizo in Sherry Cream Sauce and Honey-Roasted Carrots

Get ready for a restaurant-quality meal that comes together in your own kitchen. Tender lobster ravioli are tossed with crispy chorizo and a velvety sherry cream sauce, creating a rich and savory flavor combination. The sweetness of honey-roasted carrots with a touch of chili flakes balances the dish perfectly.

This recipe is all about bold flavors and simple techniques. The creamy sauce comes together quickly using cream cheese and pasta water, while the panko breadcrumbs add a delightful crunch. Perfect for a special dinner or when you want to impress without spending hours cooking.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

3 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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 oven to 450°F (230°C) and bring a medium pot of salted water to a gentle boil. Line a baking sheet with aluminum foil.
2. Peel and finely mince the shallot. Thinly slice the garlic. Remove the casings from the chorizo and cut the meat into ¼-inch cubes.
3. In a small bowl, whisk together the honey, 2 teaspoons olive oil, ¼ teaspoon chili flakes and a generous pinch of salt. Halve the carrots lengthwise, place them on the lined baking sheet and toss with the honey mixture. Roast until tender, 15-20 minutes.
4. While the carrots roast, melt 1 tablespoon butter in a large nonstick pan over medium heat. Add the panko breadcrumbs and toss to coat. Toast, stirring frequently, until golden brown, 3-5 minutes. Season with salt and pepper, then transfer to a small plate.
5. Once the water is boiling, add the lobster ravioli and cook until just tender, 2-3 minutes. Reserve ¾ cup of the pasta cooking water, then drain the ravioli.
6. In the same pan used for the panko, cook the chorizo over medium heat, stirring occasionally, until lightly crisped, about 5 minutes. Add the tomatoes, shallot and garlic; cook until the shallot softens, about 3 minutes.
7. Pour in the sherry vinegar and cook for 1 minute. Add the cream cheese and ½ cup of the reserved pasta water, stirring until smooth. If the sauce is too thick, add more pasta water to achieve a loose, saucy consistency. Season with salt and pepper.
8. Gently stir the cooked ravioli and half of the chopped parsley into the sauce. Divide the ravioli among plates, sprinkle with the toasted panko and serve with the honey-roasted carrots on the side. Garnish with the remaining parsley.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for chorizo?

Spanish chorizo or a spicy Italian sausage can be used instead of fresh pork chorizo. Adjust the amount of chili flakes to taste.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the carrots and panko topping in advance. Reheat the sauce gently and add the ravioli just before serving.