Lobster Ravioli with Chorizo

🥘 Ingredients

• butter (divided)
  2 tbsp
• carrots
  1 lb
• chili flakes (divided, we sent more)
  ½ tsp
• cream cheese
  6 oz
• fresh pork chorizo
  6 oz
• garlic
  6 clove
• heirloom grape tomatoes
  8 oz
• honey
  1 oz
• lobster ravioli
  18 oz
• olive oil (divided)
  4 tsp
• panko breadcrumbs
  ½ cup
• parsley (divided)
  ½ oz
• pepper
• salt
• shallot
  2 unit
• sherry vinegar (divided, we sent more)
  4 tsp

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a gentle boil. Line a baking sheet with aluminum foil. Peel, halve, and finely mince shallot . Thinly slice garlic . Trim ends from fresh pork chorizo ; peel off casings and discard. Cut meat into ¼-inch cubes.

   shallot: 2 unit, garlic: 6 clove, fresh pork chorizo: 6 oz
2. 

   2

   In a small bowl , whisk together honey , 2 tsp olive oil , ¼ tsp chili flakes , and a few large pinches of salt . Halve carrots lengthwise. Place carrots on lined baking sheet and toss with honey mixture. Roast in oven until tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   honey: 1 oz, olive oil: 4 tsp (divided), chili flakes: ½ tsp (divided, we sent more), salt, carrots: 1 lb
3. 

   3

   While carrots roast, melt 1 tbsp butter in a large pan over medium heat (use a nonstick pan if you have one). Add panko breadcrumbs and toss to coat. Toast, stirring every now and then, until golden, ⏱️ 3 minutes to ⏱️ 5 minutes . (TIP: Remove from heat if you sense any burning.) Season with salt and pepper . Remove from pan and transfer to a small plate.

   butter: 2 tbsp (divided), panko breadcrumbs: ½ cup, pepper
4. 

   4

   Once water boils, add lobster ravioli to pot. Cook until just tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Reserve ¾ cup ravioli cooking water, then drain. Meanwhile, add chorizo to pan used for panko over medium heat. Cook, stirring occasionally, until lightly crisped, about ⏱️ 5 minutes .

   lobster ravioli: 18 oz
5. 

   5

   Add heirloom grape tomatoes , shallot, and garlic to pan with chorizo. Cook, stirring every now and then, until shallot is just softened, about ⏱️ 3 minutes . Pour in 2 tsp sherry vinegar and cook ⏱️ 1 minutes . Add cream cheese and ½ cup ravioli cooking water; stir until smooth. (TIP: Add more cooking water, if needed, to create a loose, saucy consistency.) Season with salt and pepper.

   heirloom grape tomatoes: 8 oz, sherry vinegar: 4 tsp (divided, we sent more), cream cheese: 6 oz
6. 

   6

   Gently stir ravioli and half the parsley into pan with chorizo and sauce. Divide between plates. Sprinkle panko over top. Serve with carrots on the side. Garnish everything with remaining parsley.

   parsley: ½ oz (divided)