Lobster-Filled Ravioli & Scallops
with Sherry Shallot Cream Sauce, Tomatoes & Herbs
- Fish
- Shellfish
- Milk
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.
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
2 tablespoon
Sour Cream
1 unit
Green Herb Blend
2 tablespoon
Cream Cheese
(Contains: Milk)
9 ounce
Lobster Ravioli
10 ounce
Scallops
(Contains: Shellfish)
2 clove
Garlic
4 ounce
Grape Tomatoes
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the delicious sauce, though some found the seafood taste too strong or fishy.
- Ease of prep: Quick and easy to make for most, though a few noted it required multitasking.
- Suggestions: Consider reducing sherry vinegar; some preferred less garlic and shallot for a milder flavor.
- Portions: Several felt it was rich and filling; a few wanted more sauce or scallops.
- Texture: Some found the scallops perfectly cooked, while others felt they were rubbery or tough.
Reviews from our home cooks
Needs more lobster flavor in the ravioli. Overall it's a great dish. Good firm pasta and wonderful sauce. Fresh scallops made the dish.
It was great! I added some canned tomato sauce from my garden and let it thicken a bit before putting the ravioli and scallops in. But this was a great hit with my visiting relatives!
I must have overcooked the scallops, they were a little tough. I would order again but use a different sauce. I really like the lobster ravioli.
I love the scallops - they're perfect with the sauce. We were just disappointed in the pasta. I was so looking forward to this one, too - it was my birthday dinner. But the lobster pasta had no real flavor - certainly nothing that tasted like lobster. So for the money, it's not really worth it to me. The butternut squash pasta is much better.
The flavor was good but almost too rich. The scallops were delicious but the lobster in the raviolis could've been more apparent.
If you love rich seafood, this dish is a winner. The sauce is very rich, and it blends well with the lobster and scallops. Pair with a good white wine or cider for an extra dose of flavor.
Directions should indicate ravioli needs to rest after cooking in a single layer to prevent them sticking together. Tomatoes shouldn't be cooked with shallot-garlic mixture, they cook too long and fall apart, skins come off, not as appetizing
This was tasty, the sauce was so yummy and I feel fancy every time I eat scallops, so I did really enjoy this. But I would probably debate ordering it again for the extra price. It was yummy, but I'm not sure it felt entirely gourmet like the other gourmet meals do? And I think that's more of a compliment to the other meals than an insult to this one, because it was still good!
Very delicious! The ravioli were fresh, the scallops were fresh and the sauce was awesome! Guess that's why they call you Hello Fresh...
Amazing flavor. It was easy to make. A scallop with a lobster ravioli made the best pairing. I will definitely make this again.
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