HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLobster Filled Ravioli & Scallops
Lobster-Filled Ravioli & Scallops

Lobster-Filled Ravioli & Scallops

with Sherry Shallot Cream Sauce, Tomatoes & Herbs

Surf & Surf
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When tender ravioli are packed with fresh lobster and pillowy ricotta, then topped with succulent, seared scallops, we call that a crustacean celebration! This divine dish is kicked up a notch with a sherry and shallot cream sauce, and a sprinkle of fresh herbs and grape tomatoes. We won’t call you shellfish for licking the plate clean.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


4 ounce

Grape Tomatoes

1 unit

Green Herb Blend

10 ounce



9 ounce

Lobster Ravioli

(ContainsShellfish, Eggs, Milk, Wheat)

5 teaspoon

Sherry Vinegar

2 tablespoon

Cream Cheese


1 unit

Seafood Stock Concentrate

(ContainsShellfish, Fish)

2 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat28 g
Saturated Fat15 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber4 g
Protein33 g
Cholesterol140 mg
Sodium1480 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
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and mince shallot. Peel and mince garlic. Halve tomatoes. Finely chop herbs.


• Pat scallops* dry with paper towels. Season with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add scallops to hot pan; spread out in an even layer and cook, without stirring, until opaque and cooked through, 2-3 minutes. • Turn off heat; remove from pan and set aside. Wipe out pan.


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


• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for scallops over medium-high heat. Stir in shallot, garlic, and tomatoes; season with salt and pepper. Cook until shallot is translucent and tomatoes are softened, 2-4 minutes. • Add half the vinegar (all for 4) and cook, stirring, until vinegar has mostly evaporated, 1-2 minutes.


• Add cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings) to pan with sauce. Bring to a simmer and cook until slightly thickened, 2-3 minutes. • Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and smooth. • Gently stir in drained ravioli, scallops, and half the herbs. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.


• Divide pasta between bowls. Garnish with remaining herbs and serve.