claire freehafer

ingredients

• 18 oz lobster ravioli
• 16 oz asparagus
• 8 oz grape tomatoes, halved lengthwise
• 4 slices gouda cheese
• ¼ oz chives, finely minced
• 1 lemon, halved, one half cut into wedges
• 1 tbsp tuscan heat spice (garlic, basil, rosemary, cayenne, pepper, oregan, fennel)
• 2 tbsp flour
• 13.5 oz milk
• 1 veggie stock concentrate(?)
• 1 c italian cheese blend
• 1 c panko breadcrumbs
• 1 c parmesan cheese
• 2 tbsp garlic herb butter
• 1 tsp chili flakes
• 2 tbsp plain butter

instructions

1. bring a large pot of salted water to a boil. once water boils, add ravioli to pot. lower heat and reduce to a gentle simmer. cook until just shy of al dente, 2-4 minutes. remove from heat (do not drain).

2. heat a drizzle of olive oil in a large pan over medium-high heat. stir in plain butter and tuscan heat spice. add flour to pan and cook, stirring, until it loses its raw smell, about 2 minutes. slowly pour in milk while stirring with your other hand. stir in stock concentrate and bring to a simmer. let bubble, stirring occasionally, until mixture starts to thicken, 3-5 minutes. reduce heat to low. add italian and gouda cheeses, stirring to melt.

3. stir ¼ cup pasta water into sauce in pan. season with salt and pepper. if sauce is very thick, stir in a little more pasta water. remove pan from heat. heat broiler to medium high. spread ⅓ of the sauce on the bottom of a 9-by-13-inch baking dish. scatter half the tomatoes inside dish. gently drain ravioli, then arrange in dish in an even layer. pour over remaining sauce and scatter remaining tomatoes over.

4. mix panko and parmesan in a small bowl, then sprinkle evenly over ravioli in dish. place dish under broiler. broil until toasted, about 3 minutes. set aside and let rest 5 minutes. heat a drizzle of olive oil in another large pan over medium-high heat. add asparagus and cook, tossing, until tender, about 5 minutes. add garlic herb butter and toss.

5. squeeze juice from lemon half over asparagus. season with salt and pepper. cut ravioli bake into squares and add to plates. sprinkle with chives. add asparagus to the side; pour any butter in pan over. sprinkle with chili flakes to taste. serve with lemon wedges.