Prep
4 min
Total
12 min
Plus
Micro plane
Serves
2-6
INGREDIENTS
- 1 PC Shrimp and Lobster Ravioli
- 1 bag baby spinach
- 1 garlic clove studded
- 1 nub butter
- 1 cluster cherry tomatoes
- 1 wedge parmigiana
- 1/2 lemon
- 1 tbsp olive oil
- TT kosher salt and pepper
METHOD
- Place tomatoes on a small baking tray and season with olive oil, salt and pepper.
- Bake at 450F for 8 minutes. Remove and let rest.
- Start butter and garlic in a large sauté pan and gently wilt the spinach. Season and remove.
- Blanch ravioli for 2-3 minutes and place into spinach pan.
- Top with micro-plane parmigiana and a squeeze of lemon and garnish with spinach and charred tomatoes.
