This recipe is sponsored by Three Bridges | Opinions are my own
If you’ve ever, even once, steered yourself away from the dry pasta aisle and opted to treat yourself to the soft and pillowy fresh stuff, then I don’t need to tell you how magical it is — and it’s even more enchanting when stuffed with wild-caught lobster and velvety cheeses.
With today being #NationalPastaDay, and October being both #NationalPastaMonth AND #NationalSeafoodMonth, bringing lobster ravioli to the blog today seemed like the rightest thing to do.
To honor pasta properly, I’ve partnered up with Three Bridges — a company that creates high-quality chef-inspired pastas and sauces that are honest, simple, and all around good for you.
Creating delectable fall-inspired pastas just got real easy, friends!
Lobster Ravioli With Orange Butter White Wine Sauce.
If you’re one of those folks that holds onto the archaic belief that seafood and cheese don’t belong together, you’re about to change your mind. There’s always an exception; there’s a time and a place.
The time is now, and the place is your plate.
When it comes to citrus fruit, lobster is usually paired with lemon. I love a good lemon butter sauce (as seen with this ravioli), but with the cooler months upon us, orange seemed like the way to go.
And I regret NOTHING.
Celebrate #NationalPastaDay and #NationalPastaMonth With Three Bridges!
There isn’t a bad time for pasta. Whether you’re hosting a fancy Sunday dinner or looking for a quick and tasty weeknight fix, pasta is always a fabulous option.
But simply dumping a jar of processed tomato sauce over said pasta isn’t.
What if I told you that you could have a chic pasta dinner on the table in 20 minutes? Three Bridges makes that happen by offering up a variety of easy-to-prepare pastas and sauces that result in an impressive dinner without hassle and without being time-consuming.
Superior ingredients like whoa.
More and more of us are reading labels these days, and we should be! It’s pretty sad that so many companies are sneaking nasty ingredients into our foods.
This is exactly why companies like Three Bridges matter. Three Bridges products are made up of premium natural ingredients including rBST-free cheese, heirloom tomatoes, and nutrient-dense spinach and kale. You won’t find any preservatives, fillers, hormones, or artificial ingredients in this good stuff because Three Bridges prides itself on offering people what they love most about food — wholesome ingredients and awesome flavors.
The fact that their pastas and sauces come with no fuss and zero guilt is the juicy red cherry on this proverbial sundae.
So. Pasta for dinner tonight?
Not sure if Three Bridges products are available near you? Find out here.
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Lobster Ravioli With Orange Butter White Wine Sauce
This delectable lobster ravioli gets tossed in a lip-smacking orange butter white wine sauce for an impressive and delicious 20-minute meal.
- 16 oz (two packages) of Three Bridges Lobster Ravioli
Orange Butter White Wine Sauce
- 4 TBSP cold butter; 1 TBSP full, 3 TBSP cut into cubes
- 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- Juice of half an orange
- 1/2 tsp orange zest
- 1/2 tsp chopped fresh thyme
- Kosher salt and cracked black pepper to taste
- Freshly chopped parsley
Melt 1 TBSP of butter in a small saucepan over moderate heat. Add the wine, orange juice, orange zest, and thyme. Simmer until the mixture reduces by half — about 8 minutes.
In the meantime, on the side, bring a pot of water to a boil for your ravioli.
Whisk the cubes of cold butter into the wine reduction one by one until the sauce is smooth and thick, and the mixture is cohesive. This should take about 3 to 4 minutes; do not allow the sauce to boil.
In the meantime, cook your ravioli for 2-3 minutes, or until tender.
Once the ravioli is ready, strain it and return it to it's original (now empty) pot. Add the orange butter white wine sauce, and gently toss the ravioli around until evenly coated.
Plate, and garnish with freshly chopped parsley.