Lobster Ravioli with Maitake Mushrooms in Bacon Crumble Cream Sauce

Maitake mushrooms, native to Japan, are known as “the dancing mushroom” for their playful, frilly shape. Their flavor is equally captivating-delicate, woodsy and savory. In this dish, they meet luxurious lobster-filled ravioli, crispy bacon crumbles and a creamy chive-and-lemon sauce that ties everything together beautifully.

This recipe comes together quickly, making it perfect for a special weeknight dinner or an impressive date-night meal. The combination of textures-tender ravioli, crispy mushrooms and crunchy bacon-is simply irresistible.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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

4 ounce Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce Maitake MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook half the bacon in a large pan over medium heat until crisp, 4-5 minutes per side. Transfer to a paper-towel-lined plate; discard grease from pan. Once cool, crumble the bacon.
2. While bacon cooks, bring a large pot of salted water to a boil. Halve, peel and thinly slice the shallot. Tear maitake mushrooms into bite-sized pieces. Finely chop chives. Zest the lemon to get 1 teaspoon zest, then cut the lemon in half.
3. Wipe out the bacon pan, add a drizzle of olive oil and heat over medium-high. Add mushrooms and cook, tossing, until slightly crispy, 7-8 minutes. Remove and set aside.
4. Add ravioli to the boiling water and cook until tender, 4-5 minutes. Reserve ½ cup cooking water, then drain. Meanwhile, in the mushroom pan, add a drizzle of olive oil and the shallot over medium-high heat. Cook until soft and lightly browned, about 3 minutes.
5. Return ravioli to the pan with the shallot, add the reserved cooking water and 2 tablespoons butter. Bring to a simmer and let bubble until a thick sauce forms, 3-4 minutes. Remove from heat, let cool slightly, then stir in sour cream, crumbled bacon, mushrooms, half the chives and lemon zest. Season with salt and pepper.
6. In a bowl, toss arugula with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper. Divide ravioli among plates, sprinkle with remaining chives and top with a small handful of arugula. Serve remaining arugula on the side.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, just follow the package instructions for cooking time, usually a minute or two longer than fresh.

What can I substitute for maitake mushrooms?

Shiitake or oyster mushrooms work well as substitutes, though the flavor will be slightly different.

Can I make this dish ahead?

It’s best served fresh, but you can prep the bacon and mushrooms in advance. Reheat gently and add sour cream just before serving.