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Lobster-Filled Ravioli & Scallops
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Lobster-Filled Ravioli & Scallops

Lobster-Filled Ravioli & Scallops

with Sherry Shallot Cream Sauce, Tomatoes & Herbs

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.

Allergens:
Shellfish
Eggs
Milk
Wheat
Fish

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

2 clove

Garlic

4 ounce

Grape Tomatoes

1 unit

Green Herb Blend

10 ounce

Scallops

(Contains Shellfish)

9 ounce

Lobster Ravioli

(Contains Eggs, Milk, Shellfish, Wheat)

5 teaspoon

Sherry Vinegar

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ 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.

Utensils

Large Pot
Paper Towel
Large Pan
Strainer

Instructions

Prep
1

• 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.

Cook Scallops
2

• 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.

Cook Pasta
3

• 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.

Start Sauce
4

• 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.

Finish Sauce & Pasta
5

• 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.

Serve
6

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