This dinner is SO ugly; but so good.
It started like this:
I was hovering in the prepared pasta section in Trader Joe’s debating buying cheese tortellini when a good Samaritan leaned in and said “You know, I buy the lobster ravioli and pour the lobster bisque over it for a sauce”.
I stood in stunned silence, while she wandered off for a free sample of the Trader Joe meatless meatballs.
Lobster ravioli AND Lobster bisque?
I brought these treasures homes and had dreams of the rich pillowy pasta topped with the creamy lobster bisque with a few sautéed mushrooms all drizzled with white truffle oil… I mean no big deal. Well, before I could make this dream a reality, the beau stepped in.
Wanting to fix a quick dinner for himself, he sautéed some shrimp and added it to some of the ravioli and sauce and called it dinner. Delicious but still needs something….he looked at me and said “this would be better baked.”
I put these pasta dreams together and made dinner the following night.
So delicious but so ugly. Try it anyway.
Baked Shrimp & Lobster Ravioli
1 pkg (serves 2) lobster ravioli
1 tbs olive oil
2 garlic cloves, chopped
1/2 lb raw, deveined, tails off shrimp
1 pkg (8oz) prepared lobster bisque (unheated)
2 Portobello mushrooms, cleaned and sliced
1/2 bag (4oz) baby spinach
1/2 c shellfish or vegetable broth
1 tbs sherry (optional)
1/2c. Panko bread crumbs
2 tbs melted butter
2 tbs chopped parsley
2 tbs Parmesan cheese
Pre-heat oven to 350. Boil water. Cook ravioli according to package directions. Drain and set aside. In a separate skillet, heat olive oil. saute garlic until lightly browned. Add shrimp, cooked until opaque. In a large bowl, combine cooked shrimp, garlic, pasta, raw sliced mushrooms and spinach. Add the bisque. It may be looking too thick; add stock as necessary (up to 1/2c.) to thin so that the mix is a bit soupy and everything is completely covered. Stir in sherry if using. Pour mix into a buttered 8×8 casserole dish. In a small bowl, combine Panko, parsley and parmesan cheese. Stir in melted butter to form a crumb.Sprinkle crumb over casserole. Cook for 25 minutes until crumb is golden brown. Serves 2-3