Tender pasta pillows are good in any form, but they’re especially great when packed with fresh lobster. Add succulent, seared shrimp to the mix and it’s a crustacean celebration! This sumptuous dish is taken to the next level with a tarragon cream sauce. The lightly sweet, anise-scented herb mingles perfectly with seafaring flavors. You may feel the need to break out the fancy plates for this deluxe dinner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Lobster Ravioli(ContainsEggs, Milk, Shellfish, Wheat)
Bring a large pot of salted water to a gentle boil. Wash and dry all produce. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems; chop leaves until you have 1 TBSP (2 TBSP for 4 servings).
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 2-3 minutes. Season with salt and pepper.
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 pasta cooking water, then drain.
While ravioli cook, rinse shrimp under cold water, then pat dry with paper towels. Add to pan with tomatoes. Cook until opaque and cooked through, 2-4 minutes. Season with salt and pepper.
Add ravioli to pan with shrimp mixture. Gently stir in sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chopped tarragon (use less to taste if desired) until combined. Season with salt and pepper. TIP: If needed, stir in reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide ravioli between bowls. Garnish with as much remaining chopped tarragon as you like and serve.