Heat a medium non-stick pan over medium heat. Add the butter once hot. Let it melt and get frothy.
Allow butter to brown, slightly. This will take about 3 minutes.
Add the cooked raviolis and sear on one side for about 2 minutes. You want to see some browning and slight crisping on the outside.
Flip, then repeat on the other side.
Turn the heat to low, push the raviolis to the side of the pan, then add the coconut Tao’s sauce to the pan to heat.
Let it warm all the way through, then turn heat off and reserve pan for plating.
In a small bowl, add the herbs and arugula. Add lime juice, mandarin orange, and olive oil. Toss lightly with some tongs being careful not to bruise the herbs. Season with salt and pepper.
Spoon the sauce onto a medium round plate, right in the center. Place the edamame in the sauce, then the raviolis in a triangle formation on top, then pile the herb salad high in the center. Serve.
Ingredients
3 ea. Piancone Epicureo® lobster ravioli, cooked according to directions on packaging
2 tbsp Nature's Best Dairy® Butter, Unsalted, browned
1/4 cup Coconut Tso’s Sauce, (see recipe below)
1/4 cup Asian Pride® Edamame, blistered (see recipe below)
1/4 oz. Peak Fresh Produce® Chives, Fresh, cut 1 in. length
1/8 oz. Peak Fresh Produce® Basil, cut into 1/4 in. ribbons
1/4 oz. Peak Fresh Produce® Mint, cut into 1/4 in. ribbons
1/8 oz. Peak Fresh Produce® Arugula
1 tsp Peak Fresh Produce® Lime(s), juiced
1 tsp Asian Pride® Mandarin Orange Segments
1/2 tsp Piancone® Oil, Olive, Extra Virgin
West Creek® Salt, to taste
Roma black pepper , to taste
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
