Lobster Ravioli with Maitake Mushrooms in a Creamy Bacon Crumble Sauce

Maitake mushrooms, native to Japan, are known as ‘the dancing mushroom’ for their whimsical, frilly shape. Their flavor is equally captivating-delicate, woodsy and savory all at once. In this dish, they star alongside luxurious lobster-filled ravioli, crispy bacon crumbles and a velvety cream sauce brightened with chives and lemon zest.

This recipe comes together quickly, making it ideal for a weeknight indulgence or a showstopping date-night meal. The combination of textures and flavors-tender ravioli, crispy mushrooms, crunchy bacon and a rich, tangy sauce-will have everyone at the table asking for seconds.

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. When cool, crumble bacon into small pieces.
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 tsp zest, then cut the lemon into halves.
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 from pan and set aside.
4. Add ravioli to the boiling water and cook until tender, 4-5 minutes. Reserve ½ cup of the cooking water, then drain. Meanwhile, add the shallot and a drizzle of olive oil to the mushroom pan over medium-high heat. Cook, tossing, until soft and lightly browned, about 3 minutes.
5. Return the pan to medium-high heat and add the ravioli, reserved cooking water and 2 tbsp butter. Bring to a simmer and let bubble until a thick sauce forms, 3-4 minutes. Remove from heat and let cool slightly. Stir in sour cream, bacon, mushrooms, half the chives and lemon zest. Season with salt and pepper.
6. In a medium 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 amount of arugula. Serve with extra arugula on the side.

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 maitake mushrooms?

Cremini or shiitake mushrooms are good alternatives, though the flavor and texture will differ slightly.

Can I make this dish ahead?

It’s best served fresh, but you can prep the bacon, mushrooms and chives in advance. Assemble and cook the sauce just before serving.