Deconstructed Lobster Ravioli

1Bring a large, salted pot of water to a boil over high heat. Meanwhile, heat the olive oil in a large saucepan over medium heat, add the onion and sauté stirring often until softened without caramelizing, approx. 4-5 mins. Stir in the minced garlic, sauté until fragrant, 30 secs. Add the white wine and cook until the wine has reduced by half, approx. 1 min.

2Stir in the marinara sauce and cream, bring to a gentle simmer. Add the asparagus coins/tips, cooking gently for 1 min. Add the shelled lobster meat and cook until the lobster is heated through, and the asparagus are tender, approx. 3 mins longer. Season with salt and pepper, then add the halved cherry tomatoes. Stir and turn off the heat, keeping the sauce warm on the stove.

3Cook the halved pasta sheets in the boiling salted water until just tender, approx. 9 mins. Gently drain the pasta, taking care not to damage the cooked pasta sheets, separating them so they don’t stick together.

4When plating, make sure everyone gets an even amount of lobster, asparagus, and halved cherry tomatoes. To serve; lay the bottom 1/3rd of a cooked pasta sheet in the center of 8 pasta bowls. Gently spoon 1/4 cup (60 ml) of the lobster sauce on top, then sprinkle with a pinch of chopped parsley, a basil leaf and a pinch of the grated parmesan cheese. Repeat the process two more times, garnishing each finished dish with the remaining chopped parsley, basil leaves and grated parmesan. Serve.