Patrick Oconnell
Giovanni Rana's Lobster Ravioli is a luxurious dish that combines the finest Maine lobster with creamy ricotta and mascarpone cheese wrapped in thin, delicate pasta dough. This ravioli is a true taste of Maine, with lobsters wild-caught in the cold waters of the North Atlantic Coast. Preparing this dish is simple and quick, requiring only a few minutes in boiling water. The ravioli is then drained and tossed in a sauce of your choice, with butter and sage being a recommended option to complement the creamy filling.
| Characteristics | Values |
|---|---|
| Quantity of water | 4 quarts or 6 quarts |
| Type of water | Boiling |
| Additional ingredients | A pinch of salt |
| Cooking time | 4 minutes |
| Post-cooking steps | Drain and toss in sauce (recommended butter and sage) |
| Additional cooking instructions | Do not separate uncooked pasta if it sticks together; it will naturally separate while cooking |
| Frozen cooking instructions | Do not thaw; cook for an additional 1 minute |
| Temperature | Ensure product reaches 160°F |
| Filling | Lobster, ricotta, mascarpone, and other ingredients |
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What You'll Learn
Boil 4-6 quarts of water
To cook frozen Giovanni Rana Lobster & Cheese ravioli, you'll first need to boil 4-6 quarts of water. The amount of water depends on how much ravioli you're cooking—for a 13 oz pack, use 4 quarts, and for a 26 oz pack, use 6 quarts.
Place a large pot on the stove and pour in the required amount of water. Turn the heat up to high and bring the water to a rolling boil. You want the water to be at a vigorous, bubbling boil before you add the ravioli. This ensures that the ravioli cooks evenly and doesn't stick to the bottom of the pot.
While you're waiting for the water to boil, you can prepare the other ingredients and utensils you'll need. Have ready a pinch of salt, a strainer, and your sauce of choice (butter and sage or extra virgin olive oil are recommended). You might also want to prepare a plate or bowl for the cooked ravioli and get your serving utensils ready.
Once the water has reached a rolling boil, you're ready to add the ravioli and continue with the cooking process.
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Add a pinch of salt
To cook Giovanni Rana's Lobster and Cheese Ravioli, you'll need to add a pinch of salt to the water. This is an important step in enhancing the flavour of the dish.
Firstly, you should boil 4 quarts of water (or 6 quarts, according to some sources). Once the water reaches a gentle boil, add a pinch of salt. Give the water a stir to ensure the salt is fully dissolved.
The salt will not only season the pasta but also the water, creating a more flavourful base for your dish. It is important to add the salt before adding the pasta to ensure it is well incorporated.
A pinch of salt is all you need to take your pasta dish to the next level. This small but important step will ensure your pasta tastes delicious and is seasoned to perfection.
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Cook for 4 minutes
To cook Giovanni Rana's Lobster and Cheese Ravioli, you should first boil 4-6 quarts of water in a pot, depending on how much ravioli you're cooking. Once the water is boiling, reduce the heat to a gentle boil and add a pinch of salt. Next, add the frozen ravioli—there's no need to thaw it first—and cook for 4 minutes. Be sure not to separate any uncooked ravioli that may be stuck together, as they will naturally separate while cooking.
After 4 minutes, drain the ravioli and serve. You can toss the cooked ravioli in butter or extra virgin olive oil and top with freshly grated Parmigiano Reggiano or other cheese. If you want a softer bite to your ravioli, add an extra minute to the cooking time. It's important to follow the cooking instructions to ensure the ravioli reaches a temperature of 160°F.
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Drain and toss in sauce
After draining the cooked lobster and cheese ravioli, you can toss it in a variety of sauces and condiments. The official Giovanni Rana website recommends tossing the ravioli in melted butter or extra virgin olive oil, and topping with freshly grated Parmigiano Reggiano or another cheese of your choice. You could also add some sage to the butter for extra flavour.
If you are looking for a more indulgent option, a creamy Alfredo sauce would complement the lobster and cheese filling. Alternatively, a spicy Marinara sauce would add a kick to the dish.
For a more simple option, you could just add some extra virgin olive oil and a pinch of salt and pepper.
Whatever sauce you choose, make sure the ravioli is well-coated and heated through.
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Top with cheese
Once you have cooked your Giovanni Rana Maine Lobster Ravioli according to the instructions, you can move on to the topping. The ravioli is filled with lobster and a blend of ricotta and mascarpone cheeses, but you can add even more cheese to enhance the flavour.
To top with cheese, you will need to grate your chosen cheese. Freshly grated parmesan or Parmigiano Reggiano is recommended. You could also try a hard Italian cheese like Pecorino Romano, or a mature cheddar.
Take your cooked ravioli and place it in a serving bowl. Sprinkle the grated cheese on top, ensuring an even coverage. You can add as much or as little as you like, but remember that the cheese will add a salty flavour to the dish.
The cheese topping will add a salty, savoury note to the dish, and enhance the creamy, rich flavour of the ravioli filling. The cheese will also add a textural contrast to the soft pasta and filling.
You could also add some freshly chopped herbs, like parsley, basil or chives, to the cheese topping for added flavour and colour.
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Frequently asked questions
Boil for four minutes, then drain and serve.
No, do not thaw the frozen product. Simply add one minute to the cooking time.
Boil 4-6 quarts of water, then reduce to a gentle boil and add a pinch of salt. Add the pasta and cook for four minutes.
Toss the cooked ravioli in melted butter or extra virgin olive oil and top with freshly grated Parmigiano Reggiano or other Italian hard cheese.
