Lobster-Filled Ravioli & Shrimp
with Zucchini Ribbons
- Shellfish
- Milk
- Eggs
- Wheat
When tender ravioli are packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! This divine dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. We won’t call you shellfish for licking the plate clean.
Ingredients
2 unit
Scallions
1 unit
Lemon
1 unit
Zucchini
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
9 ounce
Lobster Ravioli
(Contains: Eggs, Milk, Shellfish, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
5 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry 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.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Turn off heat; transfer shrimp to a plate and set aside. Wipe out pan.
• Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of olive oil in same pan over low heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. • Turn off heat; stir in cream cheese and sour cream until smooth.
• Once water is boiling, add ravioli* to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.
• Return pan with sauce to low heat. Stir in 1⁄3 cup reserved pasta cooking water (½ cup for 4 servings) and juice from half the lemon (whole lemon for 4). • Add 2 TBSP butter; stir constantly until melted. Repeat with another 2 TBSP butter; cook until sauce is creamy, 2-3 minutes. TIP: If sauce seems too thick, stir in more pasta cooking water a splash at a time. • Stir in shrimp and zucchini ribbons; cook until zucchini is tender, 1-2 minutes. Add drained ravioli and gently stir to coat. • Turn off heat. Season with salt and pepper.
• Divide ravioli mixture between plates. Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of seafood and creamy lemon sauce, though some found the lobster ravioli bland or fishy.
- Ease of prep: Most found it quick and easy to make, with clear instructions; a few noted it took longer than expected.
- Suggestions: Consider adding garlic, reducing butter, and cutting zucchini ribbons shorter for easier eating 🍲.
- Portions: Generous servings satisfied most, though some wanted more sauce or felt it wasn't enough for four people.
- Texture: The sauce was sometimes too thin; try adding more cream cheese or reducing pasta water for a thicker consistency.
Reviews from our home cooks
Hands down, the BEST meal I have ever had, from this service and in my life. The ravioli was so flavorful and the cream sauce and zucchini ribbons were perfectly paired with the ravioli and shrimp. I'm hoping to recreate this at some point in the near future. Thank you
The zucchini suffered a bit of freezer burns upon arrival, so instead of making ribbons, I just sliced and sauteed them. Also, cut down the amount of butter called for by half, as 6 TBSP seem to be too fattening. Still, the sauce came out fine: Family all enjoyed a taste of the sea. The lobster ravioli tasted great. Thanks.
The zucchini ribbons were great. The sauce was just a bit too heavy. The lobster in the ravioli was simply lost between the shrimp and the sauce.
Delicious! The zucchini ribbons were great and the lemon cream sauce was the perfect topping to the lobster ravioli and shrimp.
I am not a seafood fan, but I buy these for my family because they love Shrimp. This one was good (I even loved the ravioli), except for the zucchini ribbons. They didn't fit with the meal and everyone ended up picking them out. Overall it was a good meal and probably would have received 4 stars if it wasn't for the zucchini.
Absolutely delicious. Zucchini ribbons were easy but very "fancy". Ravioli was well stuffed and actually tasted of lobster
The ribbons of zucchini were fun. We could taste the flavor of the sauce, shrimp, lobster. pasta and zucchini. One didn't over power the others
Absolutely amazing! Specifically, the shrimp and ravioli were fresh and large sized. The combination of the seafood and zucchini was surprising, and tasted so good. I'm really happy I tried this one!
Excellent sauce. I added a few shrimp and served this to 3 people. All of us loved it. Next time, I'll add a zucchini and cut the ribbons in half crossways. They were too long to eat comfortably.
A wonderful recipe. I'm sure it's delicious with the lobster ravioli. Unfortunately, they were not included in the box.
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