Direction

1. In a large frying pan, heat the olive oil. Add the shallots, sauteing for 2 minutes until they start to soften. Add the garlic, sauteing for an additional minute.
2. Add the mushrooms, tossing to coat in oil. Allow them to cook down until the pan is nearly dry, then add the white wine.
3. When the pan is dry again, add the roast tomatoes and capers. Turn off the heat and set this aside.
4. Boil and large pot of salted water and cook lobster ravioli according to package directions. Drain and drizzle with additional olive oil to prevent sticking. Set aside.
5. Bring the sauce pan to a medium heat and add the butter, cooking until it is melted and foamy.
6. Using a slotted spoon or spider spatula, carefully transfer the ravioli into the sauce and toss to coat. If adding additional cooked protein, add now.
7. Divide evenly over 4 plates, then dollop with ricotta cheese, zest the lemon and then spritz with fresh lemon juice, sprinkle with pine nuts, flaky sea salt and freshly ground pepper.
8. If you’ve tried this recipe, come back and let is know how it was in the comments or star ratings.