This ravioli is filled with crabmeat & steamed lobster that are coarsely ground and tossed with drawn butter and herbs. This mixture is folded into a crab mousse them piped into a striped round ravioli with squid ink, egg, and red pepper pasta.

After opening the pasta case, move the pasta to an air-tight zip top bag in the freezer until you're ready to cook it.  We do not recommend thawing before cooking.

Nuovo pasta is best cooked from a frozen state.

In a large saucepan or stockpot bring salted water to a rolling boil. Add Nuovo pasta, then stir immediately to avoid pasta sticking to the bottom of the pot (which causes breakage). Cook for 4-6 minutes.

Using a spider or strainer to scoop out the pasta rather than pouring it into a colander will help protect its appearance.

Lobster/crab raviolis are very versatile, and can be paired with most sauces.  That said, cream or butter/oil based sauces will really let their bright colors shine through.

After cooking them, try serving them with one of the below sauce ideas:

• Melt & lightly brown some butter with ingredients like garlic, ginger or shallots.  When the solids in the butter start to brown and emit a nutty aroma, add cooked ravioli & toss to coat.  Serve, maybe topped with a little thinly sliced fresh basil.
• Toss them with a classic basil-pine nut pesto sauce.  The pesto sauce we used on our pesto baked clams recipe is great on pasta.
• Drizzle them with a fine extra virgin olive oil & top them with ingredients like  finely sliced/minced basil, tarragon,  parsley, chives and/or lemon zest.
• Pair them with a simple Alfredo sauce.

Check out our other pasta sauce recipes for further inspiration.