Patrick Oconnell
Giovanni Rana Maine Lobster & Cheese ravioli is a delicious dish that combines the flavours of the sea with creamy ricotta and mascarpone cheeses. The ravioli uses only the finest ingredients, including wild-caught lobster from the cold waters of the North Atlantic coast and a blend of flour, eggs and water for the pasta. This product is easy to cook and can be prepared in just a few minutes. Simply boil some water, add a pinch of salt, and cook the ravioli for four minutes. For an extra touch of flavour, toss the cooked ravioli in melted butter or extra virgin olive oil and top with freshly grated cheese.
| Characteristics | Values |
|---|---|
| Brand | Giovanni Rana |
| Product | Maine Lobster & Cheese Ravioli |
| Weight | 8 oz, 13 oz, 26 oz |
| Ingredients | Lobster, Ricotta Cheese, Mascarpone Cheese, Flour, Eggs, Water, Salt, Spices, Lemon Zest |
| Allergens | Crustaceans, Wheat, Eggs, Milk |
| May Contain | Shrimp |
| Cooking Instructions | Boil 4 quarts of water, add a pinch of salt, cook ravioli for 4 minutes, drain, toss in sauce (e.g., butter and sage) |
| Serving Size | Serves over 7 |
| Storage | Refrigerated |
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What You'll Learn
Boil 4 quarts of water with salt
To begin cooking Giovanni Rana's Maine Lobster & Cheese ravioli, you'll want to start by boiling a substantial amount of water. Fill a large pot with 4 quarts of water, ensuring it is fresh and cold. This ensures that there are enough funds to cover the ravioli and that the water temperature can be controlled. Add a generous amount of salt to the water; this will not only season the ravioli but also enhance the flavor. Use good-quality sea salt or kosher salt for the best results; about 1 to 2 tablespoons should be sufficient.
Place the pot on a large burner on high heat. The large surface area of the burner will ensure that the water boils more efficiently. Cover the pot with a lid to speed up the process, but keep an eye on it. You want the water to reach a rolling boil, which is when the water is bubbling vigorously and the bubbles are rising to the surface rapidly. A rolling boil is important as it indicates that the water is hot enough to cook the ravioli thoroughly and activate the gluten in the pasta, resulting in a better texture.
Once the water is boiling, you can proceed to add the ravioli. This is a crucial step as it will determine the texture and cooking time of the ravioli. The boiling water with salt will season the pasta and ensure that each bite is perfectly flavored. The salt also helps to raise the boiling point of the water, ensuring that the ravioli cooks at a higher temperature, resulting in a more defined texture.
Remember to stir the ravioli gently after adding it to the boiling water to prevent the pieces from sticking together. The cooking time for the ravioli will be indicated on the packaging, but it is usually around 3-5 minutes for fresh pasta. Keep an eye on the water temperature and adjust the heat as needed to maintain a gentle boil.
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Add the lobster ravioli and cook for 4 minutes
When you're ready to cook Giovanni Rana Maine Lobster & Cheese ravioli, start by heating 4-6 quarts of water in a pot. Bring the water to a gentle boil and add a pinch of salt. Now, carefully add the lobster ravioli to the boiling water. It's important not to separate the uncooked ravioli, even if they stick together. They will naturally separate as they cook.
Set a timer and cook the ravioli for exactly 4 minutes. This cooking time ensures the ravioli is cooked al dente, resulting in a perfect texture where the pasta is tender yet still slightly firm to the bite.
While the ravioli cooks, you can prepare a simple sauce by melting some butter or heating extra virgin olive oil. You can also grate some cheese to sprinkle on top.
Once the timer goes off, carefully drain the cooked ravioli. If your lobster ravioli was frozen, add an extra minute to the cooking time. Now, gently toss the drained ravioli in your chosen sauce. A classic combination is butter and sage, which complements the delicate lobster and cheese filling beautifully.
Your Giovanni Rana Maine Lobster & Cheese ravioli is now ready to serve and enjoy! Remember to plate the ravioli attractively and perhaps add a sprinkle of freshly chopped herbs or a squeeze of lemon juice for added flavour and freshness.
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Drain the ravioli
Once the water is gently boiling, add a pinch of salt. Then, carefully place the Giovanni Rana Maine Lobster & Cheese ravioli into the water. It is important not to separate the uncooked ravioli, even if they stick together, as they will naturally separate during the cooking process.
After adding the ravioli, set a timer for four minutes. If the ravioli is frozen, there is no need to thaw it beforehand; simply add an extra minute to the cooking time. While the ravioli is cooking, you can prepare a simple sauce by melting some butter and adding sage. Alternatively, you can toss the cooked ravioli in extra virgin olive oil and top it with freshly grated cheese.
When the timer goes off, it's time to drain the ravioli. Carefully pour the contents of the pot into a colander or strainer placed in the sink. Allow the water to drain completely, gently shaking the colander to speed up the process if needed. Be careful not to be too rough, as you don't want to break the ravioli.
Once the ravioli is drained, it's time to plate and serve. If you prepared a sauce, return the drained ravioli to the pot and gently toss it with the sauce until each piece is coated. If you opted for olive oil and cheese, you can drizzle the olive oil over the plated ravioli and sprinkle the cheese on top. Serve immediately and enjoy the delicious flavours of Maine lobster and cheese.
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Toss in melted butter or olive oil
To cook Giovanni Rana Maine Lobster & Cheese, start by boiling 4-6 quarts of water. Reduce the heat to a gentle boil and add a pinch of salt. Add the pasta to the water, being careful not to separate the uncooked pasta if it sticks together—it will naturally separate while cooking. Cook the ravioli for four minutes and then drain it. If the pasta is frozen, do not thaw it; simply cook it for an additional minute.
Now, it's time to toss the cooked ravioli in melted butter or extra virgin olive oil. You can also add some freshly grated cheese at this stage for an extra indulgent touch. For a more complex sauce, try a combination of butter and sage. This will enhance the flavour of the lobster and cheese filling, creating a decadent and satisfying dish.
The beauty of this dish lies in its simplicity, allowing the quality of the ingredients to shine. The ravioli is filled with a blend of ricotta and mascarpone cheeses, along with succulent lobster meat. The pasta itself is crafted in the traditional Italian style, using only flour, eggs, and water.
By following these simple steps and tossing your cooked ravioli in melted butter or olive oil, you'll be able to enjoy a taste of Maine in every bite. This easy-to-prepare dish is perfect for a quick yet luxurious meal, bringing the finest flavours of the sea straight to your plate.
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Top with grated cheese
To cook Giovanni Rana Maine Lobster & Cheese ravioli, you'll first need to boil some water. Add a pinch of salt, then gently place the ravioli into the water without separating any uncooked pasta that's stuck together—it will naturally separate while cooking. After four minutes, or five minutes if frozen, drain the ravioli.
Now it's time to top your ravioli with grated cheese. For an authentic Italian experience, use a freshly grated Italian cheese such as Parmigiano Reggiano. This variety, also known as the "king of Italian cheeses", is native to the Emilia-Romagna region of Northern Italy and is used by Giovanni Rana in their own recipes. Grate the cheese over the ravioli until you reach your desired level of cheesiness.
If you're looking for a more indulgent option, you could also grate some additional ricotta or mascarpone over the ravioli, as these are the cheeses used in the ravioli filling. You could even add some grated mozzarella for a stringy, melty texture.
Finally, feel free to top your ravioli with other ingredients to add extra flavour and texture. Freshly chopped herbs such as basil or parsley would work well, or perhaps some toasted breadcrumbs for a crunchy texture.
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Frequently asked questions
You should boil 4-6 quarts of water.
Cook the ravioli for 4 minutes in boiling water. If frozen, do not thaw; cook for an additional 1 minute.
Do not separate the uncooked pasta if it sticks together. It will naturally separate while cooking.
You can toss the ravioli in melted butter or extra virgin olive oil and top it with freshly grated cheese. You can also use butter and sage sauce.
