Piancone® Jumbo Lobster Ravioli
Piancone® Jumbo Lobster Ravioli
Directions
- 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
Coconut Tso's Sauce
Directions
- Mix all ingredients together with a whisk or in a blender.
- Place in a container, label, and date.
Ingredients
- 20 oz. Asian Pride® Coconut milk
- 6 oz. Asian Pride® General Tso Sauce
- 4 oz. water
- 2 oz. Peak Fresh Produce® Lime(s), juiced
Blistered Edamame
Directions
- Heat a large sauté pan over medium high heat. Add the butter and let it melt until it is frothy.
- Add the edamame and make sure it’s spread on the pan in a single layer. Let it sear for about a minute before flipping.
Flip the edamame and let sear again for another minute or two, until you see blistering on the outside.
Season with salt and pepper, flip to evenly coat, then turn off the heat.
- Allow to cool in the pan for a couple of minutes, then transfer to a container, cover, label, and date.
Ingredients
- 1 lb. Asian Pride® Edamame, thawed
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- West Creek® kosher salt, to taste
- Roma black pepper , to taste
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
