Lobster Stuffed Ravioli with Rose Sauce


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Lobster on a Tuesday night?  Why not?  Give your weekday meals some glam with our Lobster Stuffed Ravioli with Rose Sauce.  Maine lobster meat blended with mozzarella and ricotta cheeses and a creamy leek reduction; wrapped in par cooked egg pasta raviolis.  10 raviolis are included which is perfect as a 1st course for 2 people or as 1 main dish.  Boil from frozen, reheat the rose sauce and garnish with the provided Asiago Parmesan Shards and voila.....Dinner done delish!

Portions:  10 ravioli + 500ml rose sauce + asiago parmesan cheese 

Dietaries:  Contains shellfish, gluten, dairy

Ingredients:  Ravioli (filling: lobster meat, contains water, salt, soft unripened ricotta cheese, modified milk ingredients, vinegar, xanthan gum, locust bean gum, guar gum, milk ingredients, toasted wheat crumbs, part-skim mozzarella cheese, milk ingredients, bacterial cultures, salt, microbial enzymes, cellulose, natamycin, modified corn starch, salt, leeks, liquid whole eggs, ascorbic acid, butter flavour, spice, tocopherols, from soy, pasta: durum wheat semolina, water, liquid whole eggs, salt, colour.)  ROSE SAUCE (tomatoes, chicken stock, cream, butter, olive oil, lemon juice, herbs, salt, pepper), Asiago Parmesan cheese

Heating Instructions: Thaw Rose Sauce in refrigerator overnight.  Keep Ravioli frozen.  Bring a large pot of salted water to boil.  Boil frozen ravioli for 3-4 minutes.  Drain.  While ravioli is cooking, reheat thawed Rose sauce in a small sauce pan over low heat for 5 minutes stirring occasionally.  To serve place 5 ravioli on 2 plates (or 10 for one portion).  Spoon rose sauce over top and garnish with shaved cheese.