HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLobster Ravioli And Shrimp
Lobster Ravioli and Shrimp

Lobster Ravioli and Shrimp

with Tomatoes and Tarragon Cream Sauce

Read more

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

10 ounce

Grape Tomatoes

2 clove


¼ ounce


9 ounce

Lobster Ravioli

(ContainsEggs, Milk, Shellfish, Wheat)

10 ounce



4 tablespoon

Sour Cream


Not included in your delivery

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat28 g
Saturated Fat16 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber5 g
Protein33 g
Cholesterol325 mg
Sodium1470 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
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

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.