Lobster Ravioli in Rosé Sauce
with Spinach and Roasted Red Peppers- Egg
- Clam/Palourde
- Milk
- Wheat
- Shrimp
- Lobster
- Oats
- Sulphites
This dish is just the delicious pick-me-up you've been looking for! Lobster ravioli is tossed in a white wine, tomato and cream sauce with roasted red peppers and fennel. Better still, it comes together in no time, so you can treat yourself any night of the week!
Ingredients
350 g
Seafood Ravioli
(Contains: Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
2 tbsp
Tomato Sauce Base
56 g
Yellow Onion
56 g
Baby Spinach
170 mL
Roasted Peppers
113 mL
Cream
(Contains: Milk)
7 g
Chives
1 unit
Fennel, sliced
4 tbsp
White Cooking Wine
(Contains: Sulphites)
2 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve fennel. Remove and discard the core and out layer, then cut fennel into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice chives. Roughly chop spinach.Peel, then mince or grate garlic. Drain roasted red peppers.
Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and fennel. Cook, stirring often, until tender, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add ravioli to the boiling water. Reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Drain and return ravioli to the same pot, off heat.
Meanwhile, add cooking wine to the pan with veggies. Cook, stirring often, until wine evaporates, 1-2 min. Add roasted red peppers and tomato sauce base. Cook, stirring occasionally, until tomato sauce base coats veggies, 2-3 min. Add cream and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min.Remove from heat.Add spinach. Stir until wilted, 1-2 min.Season with salt and pepper, to taste.
Add sauce to the pot with ravioli. Stir gently to combine. Season with salt and pepper, to taste. Divide ravioli between bowls. Sprinkle chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the sauce bland or fishy, while others enjoyed the unique combination of fennel and roasted peppers.
- Ease of prep: Consider reserving pasta water to better marry the sauce and pasta; chop roasted peppers before adding for improved texture.
- Suggestions: Reduce fennel for a milder flavour; add grated Parmesan to enrich the sauce and boost overall taste.
- Portions: Several reviewers noted there wasn't enough sauce; consider increasing the sauce quantity for better coverage.
- Texture: Some found the vegetables too crunchy; cook fennel and peppers longer for a softer consistency.
