Shrimp and Lobster Diavolo Ravioli with broccoli and cheddar

• portions: 2 servings
• temps total: 45 minutes

Ingrédients

Info 9 oz. Par-Cooked Shrimp & Lobster Ravioli

8 oz. Broccoli Florets

8 oz. Crushed Tomatoes

Info 1 French Roll

Info 1 oz. Shaved Parmesan

Info 1 oz. Shredded Cheddar-Jack Cheese

6 Chive Sprigs

2 Garlic Cloves

Info ½ tsp. Tomato Seasoning

¼ tsp. Red Pepper Flakes

Instructions

Roast the Broccoli

Cut broccoli into bite-sized pieces.

Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of pepper.

Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.

While broccoli roasts, cook ravioli.

Cook the Ravioli

Once water is boiling, add ravioli and cook until al dente, 4-5 minutes.

Gently drain ravioli in a colander and set aside.

While ravioli cooks, prepare ingredients.

Prepare the Ingredients

Mince chives.

Mince garlic.

Halve French roll. Top cut sides evenly with cheddar-jack cheese and chives.

Make the Sauce

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir often until fragrant, 2-3 minutes.

Add tomatoes, seasoning blend, and 1/2 cup water. Bring to a simmer.

Once simmering, stir occasionally until sauce thickens, 2-3 minutes.

Remove from burner and gently stir in broccoli and ravioli.

While sauce cooks, bake bread.

Bake Bread and Finish Dish

Place roll halves, cut side up, directly on oven rack in hot oven and bake until cheese is melted, 5-7 minutes.

Plate dish as pictured on front of card, topping ravioli with Parmesan and red pepper flakes (to taste). Bon appétit!

Nutrition

• Calories: 720
• Lipides Totaux: 30g
• Sodium: 1630mg
• Glucides Totaux: 85g
• Protéines: 31g