Maine Lobster Ravioli With Roasted Cherry Tomato, Edamame And Basil

Skip to main content Maine Lobster Ravioli with roasted cherry tomato, edamame and basil

• Cooking time 15
• Cooking difficulty Easy

• Print this recipe

Maine Lobster Ravioli with roasted cherry tomato, edamame and basil

• Cooking time 15
• Cooking difficulty Easy

• Print this recipe

Maine Lobster Ravioli with roasted cherry tomato, edamame and basil

INGREDIENTS

• 5 pieces Maine Lobster Ravioli
• 0.3 cup Giovanni Rana Marinara sauce
• 2 oz. cherry tomatoes
• 1 raw artichoke
• 2 oz. lobster meat, cooked
• 1 tbsp edamame, shelled (fava beans can be used as a substitute)
• Basil

METHOD

Slice the artichoke heart thinly and deep fry at 350° Set aside. Prepare a tomato sauce with the Roma tomatoes. Cut the cherry tomatoes in half and roast in a 425° oven until tender. Boil the Maine Lobster Ravioli for 4 minutes. In a pan, sauté the ravioli in the tomato sauce and plate. Garnish with crispy artichoke, lobster meat, roasted tomato, edamame and basil. Buon Appetito!

Maine Lobster Ravioli

INGREDIENTS

Changing servings will update the ingredient list below. SERVINGS - +

• 5 pieces Maine Lobster Ravioli
• 0.3 cup Giovanni Rana Marinara sauce
• 2 oz. cherry tomatoes
• 1 raw artichoke
• 2 oz. lobster meat, cooked
• 1 tbsp edamame, shelled (fava beans can be used as a substitute)
• - Basil

• Maine Lobster Ravioli
• 15-20
• Cherry Tomato
• Rana Signature

METHOD

Slice the artichoke heart thinly and deep fry at 350° Set aside. Prepare a tomato sauce with the Roma tomatoes. Cut the cherry tomatoes in half and roast in a 425° oven until tender. Boil the Maine Lobster Ravioli for 4 minutes. In a pan, sauté the ravioli in the tomato sauce and plate. Garnish with crispy artichoke, lobster meat, roasted tomato, edamame and basil. Buon Appetito!