HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemony Lobster Ravioli
Lemony Lobster Ravioli

Lemony Lobster Ravioli

Dinner’s Just 20 Minutes Away!

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Put away that plastic bib! These quick-cooking pasta pillows require 0% messy shell-cracking. Yep, this luxe ravioli, filled with sweet lobster meat and creamy ricotta, couldn’t be easier to whip up. Once boiled to perfection, the pasta is gently tossed in a creamy lemon sauce along with a tangle of zucchini ribbons, then topped with a sprinkle of Parmesan cheese and a pinch of fiery chili flakes. Sea you at dinner!

Tags:QuickCarb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


9 ounce

Lobster Ravioli

(ContainsEggs, Milk, Shellfish, Wheat)

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


1 unit


2 tablespoon

Cream Cheese


1 teaspoon

Chili Flakes

2 unit


Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat43 g
Saturated Fat25 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber7 g
Protein20 g
Cholesterol145 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.


• Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go until you get to the seedy core; discard core.


• Heat 1 TBSP butter and a large drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook, stirring, until softened, 1 minute. • Add cream cheese and sour cream, then reduce heat to low. Cook, stirring, until sauce is smooth. Turn off heat.


• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook until tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water, then drain.


• Add zucchini ribbons, 1/3 cup reserved pasta cooking water, 1 TBSP butter, and juice from half the lemon to pan with sauce. Cook over low heat, stirring, until zucchini is tender, 2-3 minutes. • Add ravioli and another 1 TBSP butter. Stir until pasta is thoroughly combined and butter has melted, 1-2 minutes. Season with salt and pepper. • 4 SERVINGS: Use ½ cup reserved pasta cooking water and 2 TBSP butter with the zucchini ribbons. • TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.


• Divide ravioli between plates. Sprinkle with Parmesan, scallion greens, a pinch of chili flakes, and lemon zest to taste. Serve with remaining lemon wedges on the side.