Lobster Ravioli with Truffle Oil

I know this is a long due recipe, I have made it a few weeks ago and I even made it another time after before posting (insert ashamed face here :$).

Since I came to the USA, among other things I discovered Costco. I think I can fairly say it is on the list of my favorite stores ever. Especially in the food department; for those of our readers who don’t know Costco (for the simple reason of living across the world), it is a store where you must have a membership to be able to make your purchases because initially it is aimed at small businesses and they sell things in bulk for great prices.

You are probably wondering about this Costco intro, but this is what brings me to my Lobster Ravioli: Costco has the most amazing fresh ravioli… Lobster is one of them, we have bought other flavors since, they were equally amazing. But this is another story…

On to our ravioli now… I know some of you will cringe at this but I think ravioli is the best way to eat lobster. I have tried it cooked “traditionally”, but the meat to me seemed a bit uninteresting. It seemed that it lacked a certain moisture and flavor that shrimp has, but to my amazement these ravioli made the lobster meat a rock star.

This is a fairly simple recipe, no bells and whistles or fancy techniques. It is good as a fast dinner or lunch, for it is ready in as long as it takes you to boil the pasta. You can leave out the truffle oil if you want to, it is not a must, the recipe will still be great; but if you use truffle oil, be sure to choose olive oil infused with truffle not some chemically added taste; in that case it better be left out.

Lobster Ravioli with Truffle Oil

Ingredients:

Serves 3 to 4

• 1 pack of Lobster Ravioli (about 1 lb or 500 g)
• 1 small pack half and half or cream (about 2 cups or 500 ml)
• a handful of toasted pine nuts
• 2 – 3 garlic cloves – crushed
• 1-2 Tbsp Basil
• Salt, pepper, nutmeg – to taste
• Truffle oil – to taste

Preparation:

1. Prepare the ravioli according to package instructions.
2. Meanwhile, boil the cream or half and half in a pot on medium high.
3. Add the crushed garlic and the basil.  Turn down the heat to medium.
4. Add the salt, pepper and nutmeg. Turn down the heat to medium low. Boil for a about 3 minutes.
5. Add the cooked ravioli and allow to boil for a couple of minutes.
6. Serve in a platter, drizzle the truffle oil and sprinkle the pine nuts.

Enjoy with a glass of dry white wine like we did 🙂