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Easy25 minutes

Lobster and Cognac Ravioli

in collaboration with Camion gourmand Gaspésie™ with a creamy pesto sauce and a crunchy salad

What's in the box?
What's in the box?
    525g lobster ravioli
    Main ingredients: Durum wheat semolina, water. Lobster meat, ricotta cheese, lobster caviar, butter, cognac, salt, pepper.
    180ml 15% cream
    1 bunch of basil
    1 granny smith apple
    1 fennel bulb
    1 shallot
    30ml capers
    45ml pistachios
    30ml all-purpose flour
    1 basil pesto

Note that we cannot guarantee that our ingredients are allergen-free.

For the full list of ingredients, please contact customer service.

What you'll use
What you'll use

pan, pot, strainer, bowl, wooden spoon

Nutritional Values

Calories506 kcal
Fat24 g
Saturated10 g
Trans1 g
Cholesterol85 mg
Sodium533 mg
Carbohydrate52 g
Fiber6 g
Sugar10 g
Protein23 g

This is the perfect recipe for ...

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Step by step
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1. Make the salad

Ravioli that has been thawed in the fridge can be kept for an additional 3 days in the refrigerator before cooking. Very thinly slice the fennel bulb and the apple. Use a mandoline if you have one at home. Thinly slice the basil. Coarsely crush the pistachios. Mix all theses ingredients together with a drizzle of oil, 1 tsp of cider or wine vinegar to taste, salt and pepper.

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2. Cook the shallot

Bring a pot of salted water to a boil. Chop the shallot and the capers. Add 1 tbs of butter to a pan over medium heat. Cook the shallot and the capers for 2-3 minutes. Add salt and pepper.

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3. Cook the ravioli

Cook the ravioli in the boiling water for 3-4 minutes. Drain.

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4. Add the cream

Add the flour to the pan and mix. Add the cream, the pesto and 1/3 cup of water. Mix until smooth and creamy. Add pepper.

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5. Plate your dish

Serve the ravioli with the sauce and the salad. Bon appétit!