Now that summer is approaching (or already here?) the local Farmers Markets are back in full swing and I’m ready to give them all of my money. Although my last statement sounds like I’m trying to ball out, my actual goal is to save money. Supporting these local farms and buying high quality products will hopefully encourage me to eat at home more often.
When I saw that Rio Bertolini’s (a local, fresh pasta company) was selling this decadent Truffled Lobster Ravioli for $8 a dozen at the Sunday Brunch Farmers Market, I had to pounce on it. After I got the ravioli, I trolled around for more veggies that could go with it and decided on corn to complement the sweetness of the lobster. I grow my own chives at home that have somehow survived even though I’m a terrible plant mom. I may have left them out in the snow… Anyway, I hope this recipe encourages y’all to support local because it’s delicious and saves ya moolah.
What you need
Serves: 1
Time to make: 15 mins
- 6 Rio Bertolini’s Truffled Lobster Ravioli (half the box)
- 1 clove garlic, minced
- 2 T butter
- Juice of ½ a lemon
- 1 ear of fresh corn
- ½ teaspoon red pepper flake
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh chives for garnish
- 1 teaspoon each of salt and pepper
Get it goin’
Start by boiling the water for the pasta. While you’re waiting on the water to boil, chop the garlic, basil, and take the fresh corn off the cob.
When the water comes to a boil, add in the ravioli and cook according to package instructions (5-7 mins). I went with 5 minutes because it finishes cooking in the sauce. While the pasta is cooking, put a medium saucepan on medium heat and add the butter. When the butter is melted, reduce the heat to medium low and add the garlic, corn, and red pepper flake.
Saute the garlic, corn, and red pepper flake until the garlic is fragrant. Once this happens, squeeze in the lemon juice. Season the sauce with salt and pepper to taste.
For the last step, add the ravioli to the sauce and let it swim in there for about 30 seconds, so it doesn’t overcook. When the pasta is coated, remove it from the pan and garnish it with chives and fresh basil.
This dish lets the local ingredients shine because it’s coated in a simple sauce that complements the buttery lobster. The fresh corn adds a great crunch and sweetness and the lemon juice and basil add pops of freshness. This dish demonstrates how I am constantly inspired by the local produce around me in Charleston. Hope y’all try this recipe out and get out to those Farmers Markets and eat local!
