This isn’t your usual ravioli: this is ravioli taken to the heights of luxury. The tender pasta shells are stuffed with lobster meat, so you know they’re going to be special. But it only gets better when you add in tender pink shrimp, turning this dish into a seafood celebration. With a creamy tomato sauce and ribbons of zucchini to finish it off, it becomes the sort of meal you’ll be proud to present as your own.
/ serving 4 people
/ serving 4 people
Tuscan Heat Spice
Lobster Ravioli(ContainsShellfish, Milk, Eggs, Wheat)
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Rinse shrimp under cool running water, then pat dry with a paper towel. Season with salt, pepper, and half the Tuscan Heat Spice (we’ll use the rest in step 3).
Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into thin ribbons using a peeler, rotating to shave all sides evenly. Stop once you get to seedy core; discard core. Toss zucchini in bowl with 1 TBSP olive oil. Season with plenty of salt and pepper. Set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and stir continually for 30 seconds. Add ¾ cup water and remaining Tuscan Heat Spice. Stir until well combined. Bring to a gentle simmer and season with salt and pepper.
Once sauce is simmering, add shrimp to pan. Cook until tender and just barely pink, 3-4 minutes. Remove pan from heat and stir in sour cream and 1 TBSP butter. Season with salt and pepper.
Once water boils, add ravioli to pot. Reduce heat to a simmer. Cook until ravioli are tender and float to the top, about 4 minutes. Reserve ½ cup cooking water, then remove ravioli from pot with a slotted spoon. Gently stir ravioli into pan with shrimp and sauce. Season with salt and pepper. TIP: Add a splash or two of pasta water if sauce seems very thick.
Divide ravioli between bowls. Top with zucchini ribbons. Sprinkle with Parmesan.