This ravioli has coarsely chopped, steamed lobster meat, that is tossed with fresh sweet basil, Italian parsley, drawn butter and lemon juice. This mixture is then gently folded into a rich lobster mousse and piled into heart shaped ravioli in vibrant lobster red pasta.
 
Origin: Nuovo Pasta in Connecticut
 
Cooking Tips: Stuffed pasta is best if cooked from a frozen state. After opening the pasta case, place in a zip lock bag in the freezer until ready to cook.

In a large saucepan or stockpot bring salted water to a rolling boil. Cook for 5-6 minutes. Stir immediately to avoid pasta from sticking to the bottom of the pot (which causes breakage.)

Specifications: Each order is for 5 lbs of frozen pasta. There are 160 medium hearts in each box (which is about 15 portions.)

Shipping Method: Fedex Overnight

Browse our 50+ Varieties of Artisan Pasta and Check out our Warm-water Lobster Tails.

Recipe Idea:

Fennel Sauce with Shaved Parmesan

4 tablespoons unsalted butter
1 shallot, finely chopped
¾ cup diced fresh fennel bulb
½ cup dry white wine
1 tablespoon lemon juice
2 tablespoons heavy cream
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh basil, cut into slender ribbons (chiffonade)
Parmesan cheese

Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

Melt butter in large skillet over medium heat. Add shallot and sauté 1 minute. Add fennel  and sauté until translucent, about 15 minutes, stirring frequently. Add wine and lemon juice and bring to simmer. Allow liquid to reduce about 2 minutes, stirring occasionally until there is just a mellow acidity remaining. Stir in parsley and remove from heat. Stir in cream, swirling until combined.

Place freshly cooked and drained ravioli in large bowl; toss with sauce. Divide ravioli among plates, pouring any remaining sauce over, and top with basil chiffonade and shaved parmesan.

Makes sauce for 2 servings ravioli.