---
title: Creamy Lobster Ravioli Gratin
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-lasagna-gratin-5b917a0630006c63ea10fa92
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
  - Shellfish
  - Wheat
tags:
  - Spicy
rating: 4.0
rating_count: 133
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 930
  protein: 44
  fat: 57
  "saturated fat": 33
  carbohydrates: 68
  sugar: 12
  fiber: 8
  cholesterol: 195
  sodium: 1680
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/creamy-lobster-ravioli-gratin.avif"
---

Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Trim and discard bottom 2 inches from @asparagus{16%ounce} stalks. Halve @heirloom grape tomatoes{8%ounce}. Cut @Gouda cheese{4%slice} into small pieces. Finely mince @chives{1/4%ounce}. Halve @lemon{1}; cut one half into wedges.

Once water boils, add @lobster ravioli{18%ounce} to the pot. Lower heat and reduce to a gentle simmer. Cook until the ravioli are just shy of al dente, 2-4 minutes. Remove from heat (do not drain). Heat a drizzle of @olive oil{2%teaspoon} in a #large pan{} over medium-high heat. Stir @butter{2%tablespoon} and @Tuscan Heat Spice{1%tablespoon} into the pan.

Add @flour{2%tablespoon} to the pan and cook, stirring, until it loses its raw smell, about ~{2%minutes}. Slowly pour in @milk{13.5%ounce} while stirring with your other hand. Add @veggie stock concentrate{1%unit} and bring to a simmer. Let bubble, stirring occasionally, until the mixture starts to thicken, 3-5 minutes. Reduce heat to low. Add @Italian Cheese Blend{1%cup} and the Gouda cheese, stirring until melted.

Stir 1/4 cup pasta water into the sauce in the pan. Season with @salt{} and @pepper{}. Tip: If the sauce is thick, stir in a little more pasta water. Remove the pan from heat. Heat the broiler to medium high. Spread 1/3 of the sauce over the bottom of a #baking dish{}. Scatter half the tomatoes inside the dish. Gently drain the ravioli, then arrange them in an even layer. Pour the remaining sauce over the ravioli and scatter the rest of the tomatoes on top.

Mix @Panko Breadcrumbs{1%cup} and @Parmesan Cheese{1%cup} in a #small bowl{}, then sprinkle evenly over the dish. Broil until toasted, about ~{3%minutes}. Set aside and let rest ~{5%minutes}. Heat a drizzle of olive oil in another large pan over medium-high heat. Add the asparagus and cook, tossing, until tender, about ~{5%minutes}. Add @garlic herb butter{2%tablespoon} and toss to coat.

Squeeze the juice from the lemon half over the asparagus. Season with salt and pepper. Cut the ravioli bake into squares and divide among plates. Sprinkle with the chives. Add the asparagus to the side, pouring any butter from the pan over it. Sprinkle with @chili flakes{1%teaspoon} to taste. Serve with lemon wedges.