Chowder-Inspired Lobster and Shrimp Ravioli

• Heat a large non-stick pan over medium heat.
• While pan heats, cut bacon crosswise into 1/4-inch strips on a separate cutting board.
• When hot, add bacon pieces. Cook, stirring occasionally, until crispy, 5-7 min.**
• While bacon cooks, peel then finely chop shallots.
• Remove the pan from heat. Using slotted spoon transfer bacon to a paper towel-lined plate. Set aside.
• Carefully drain and discard all but 1 tbsp fat (dbl for 4 ppl).

• Heat pan stove and reduce heat to medium.
• Add garlic and panko. Cook, stirring often, until fragrant and golden brown, 1-2 min. Season with salt and pepper.
• Transfer breadcrumb topping to medium bowl. Add half the bacon an half the chives. Stir to combine.

Heya Becca! please confirm that the garlic cooked within the same time range as the panko it should not be burned before the panko gets toasted.

• Reheat the same pan over medium-high.
• When hot, add 2 tbsp butter (dbl for 4 ppl), swirl until melted 30 sec.
• Add corn. Cook, stirring occasionally, until lightly charred 4-5.
• Add shallots. Cook, stirring often, until tender and lightly golden 1 min. Season with salt and pepper

• Add white wine. Cook, stirring occasionally until fragrant, 30 sec.
• Add cream. Cook, stirring occasionally until sauce thickens slightly, 2-3 min.
• Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
• Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

Hey Becca, Is the water boiled by this point? please comment on your experience here with the sauce simmering and the ravioli cooking at the same time. Does it feel too hectic?