All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The rich, amazing flavor of lobster, late of rolls and chowder, is coming right to your door in ravioli form, a delish combo of pasta and seafood. These perfect squares filled with crustacean are bathed in a spicy tomato sauce. With cheesy, herb-y bread on the side, you'll take one bite and find it hip to be square. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 8 oz. shrimp or 16 oz. shrimp, pat dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using salmon pat dry and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan and cook undisturbed until browned and steaks reach minimum internal temperature, 4-6 minutes per side. Halve to serve.
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
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 ½ 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!
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