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Italian Recipes

Lobster Ravioli and Shrimp

Lobster Ravioli and Shrimp

Lobster Ravioli and Shrimp

with Tomatoes and Tarragon Cream Sauce

Recipe Development TeamPublished on November 02, 2018

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As far as we’re concerned, lobster anything is cause for celebration. So break out your best plates and light some candles, because these ravioli are filled with it. Continuing the crustacean theme, we’re also folding in succulent shrimp. And because every pasta deserves a good sauce, we’re tossing the whole dish with herbs, sour cream, and bites of juicy tomato.

Allergens:

Eggs

•Milk

•Shellfish

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Grape Tomatoes

2 clove

Garlic

¼ ounce

Tarragon

9 ounce

Lobster Ravioli

(Contains: Eggs, Milk, Shellfish, Wheat)

10 ounce

Shrimp

(Contains: Shellfish)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2343 kJ

Calories560 kcal

Fat29 g

Saturated Fat16 g

Carbohydrate43 g

Sugar6 g

Dietary Fiber3 g

Protein36 g

Cholesterol270 mg

Sodium1190 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

•Large Pan

•Strainer

•Paper Towel

Instructions

Prep

1

Wash and dry all produce. Bring a large pot of salted water to a gentle boil. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems, then chop until you have 1 TBSP.

Cook Garlic and Tomatoes

2

Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Boil Ravioli

3

Once water is boiling gently, add ravioli to pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.

Cook Shrimp

4

While ravioli cook, rinse shrimp under cool running water, then pat dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Make Cream Sauce

5

Add ravioli to pan. Gently stir in sour cream, 1 TBSP butter, and half the chopped tarragon (use less to taste, if desired) to combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Plate and Serve

6

Divide ravioli mixture between bowls. Garnish with remaining chopped tarragon (to taste) and serve.

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