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Lobster Ravioli with Littleneck Clams

Lobster Ravioli with Littleneck Clams
 submitted by Aaron 
 (Serves 2-3 people)
 
25 Wellfleet Littlenecks (Buy here)
1lb Lobster Ravioli 
1 28 oz San Marzano Tomato Purée
2-3 Cloves Fresh Garlic Minced
1 Tablespoon of Butter 
1/2 cup Rose Sparkling Wine
1 Tablespoon Fresh Parsley 
1 Teaspoon Sea Salt
3 Tablespoons Olive Oil
1-2 Tablespoons Panko Bread Crumbs 
 
1. Add Olive Oil and Garlic into a saucepan over medium-low heat until garlic is translucent and add Tomato Purée, reduce heat to simmer.  

2. Steam little necks until they open and keep warm

2. Boil ravioli and keep warm 

4. Melt butter in a pan and half cup of rose sparkling wine with parsley mix and remove from heat after 30 seconds. 

5. In a separate dish top little necks with rose butter sauce. 

6. Top ravioli with red sauce and dash of panko bread crumbs for flavor and texture. 

7.  Top dish with the desired amount of littlenecks in shell and butter sauce and serve. 

8. Pair with a glass of rose sparkling wine, if you are 21 and over/ or your own beverage of choice if you prefer. 

What are you doing with your fresh Wellfleet Shellfish? Please send us pictures of your shellfish dishes and instructions, and your recipe might be next week's recipe of the week!