Lobster Ravioli With Creamy Pesto Crab Sauce

If you’re in the mood for a rich and decadent microgreens recipe, try our staff’s favorite pasta dish with lobster and crab. This microgreens recipe is made with Infinite Harvest’s Basil and Arugula Microgreens Pesto.

Ingredients

• 1 package lobster ravioli—or homemade if you’re ambitious
• 1/4 cup finely chopped shallot
• 2 cloves garlic—minced
• 4 Tbsp butter
• 1 cup heavy cream
• 1/8 cup lobster stock
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 cup grated Pecorino
• 2 – 3 Tbsp Infinite Harvest Basil/Arugula Microgreens Pesto
• 1/2-pound jumbo lump crab meat

Instructions

1. In a large skillet over medium-low heat melt the butter.
2. Add in the shallot and garlic and cook until translucent.
3. Add in the cream, salt and pepper, and stock then stir.
4. Cook for 7-8 minutes stirring the entire time.
5. Add in the cheese and stir until completely blended in.
6. Add in the pesto and cook for 4-5 minutes or until thickened.
7. Add in the crab and cook for a minute.
8. Prepare ravioli as per package instructions.
9. Toss cooked ravioli in sauce and plate.
10. Top with Infinite Harvest Micro Arugula.

Notes

Shrimp or cooked scallops can easily be added to this dish. Add a pinch or two of red pepper flakes, if desired, as well!

Enjoy!
And be sure to take a photo of your microgreens recipes and tag @infiniteharvest on social.

Inside this Microgreens Recipe

Infinite Harvest’s Basil/Arugula Microgreens Pesto is made with arugula and basil microgreens. Once prepared, this microgreens recipe will keep for several days in the fridge, tightly covered.