In Italian, "lobster ravioli" is translated as "ravioli all'astice." This dish typically features pasta filled with a mixture of lobster meat and other ingredients, often served with a sauce that complements the seafood flavor. The term can also be used in various languages but retains the essence of the dish.
Lobster Ravioli
To thaw Monterey lobster ravioli, remove it from the packaging and place it in the refrigerator for several hours or overnight. If you're short on time, you can also submerge the sealed ravioli in cold water for about 30 minutes. Avoid using hot water or a microwave, as this can cause the pasta to become mushy. Once thawed, cook the ravioli according to the package instructions.
Some creative ideas for delicious ravioli stuffing include butternut squash and sage, lobster and ricotta, spinach and artichoke, or wild mushroom and truffle.
That is the correct spelling of "ravioli" (a stuffed pasta dish).(A single piece would be called a raviolo.)
Lobster!
same word - lobster
I think you meant to say ravioli? Ravioli is a filled pasta made of a filling sealed between two layers of thin pasta dough.
Chamounze le lobster
quite simple...usually it's left as just pink sauce sometimes it's called blush sauce
Raviolis de foie de canard.
It depends what is in the ravioli and the brand that made the ravioli. Otherwise I don't know.
Kaikraa