Lobster Ravioli & Shrimp
in a Tomato Cream Sauce
- Shellfish
- Wheat
- Eggs
- Milk
Tender ravioli are pretty much great in any form, but they’re especially great when packed with fresh lobster and pillowy ricotta. Add succulent, seared shrimp to the mix and it’s a crustacean celebration! This divine gourmet"https://www.hellofresh.com/eat/gourmet-meal-kits'gourmet dish is taken to the next level with a creamy, pink-hued tomato sauce, golden crispy breadcrumbs, and a sprinkle of fresh lemon zest. Be still, our pasta-loving hearts…
Ingredients
2 unit
Scallions
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Lobster Ravioli
(Contains: Eggs, Milk, Shellfish, Wheat)
1 teaspoon
Italian Seasoning
1.5 ounce
Tomato Paste
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
3 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (quarter both lemons for 4 servings). Rinse shrimp under cold water; pat dry with paper towels.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.
Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then turn off heat. Leave ravioli in pot with remaining water.
Meanwhile, season shrimp all over with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-4 minutes. Reduce heat to low.
Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 30-60 seconds. Stir in tomato paste until fully incorporated. Add reserved pasta cooking water and stir to combine. Whisk in cream cheese, sour cream, 2 TBSP butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes. Season with salt, pepper, and remaining Italian Seasoning.
Using a slotted spoon, transfer ravioli into pan with sauce; stir to coat. Divide ravioli, shrimp, and any remaining sauce between bowls. Sprinkle with panko mixture, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The tomato cream sauce and shrimp were widely praised, but many found the lobster ravioli filling bland with little detectable lobster flavor.
- Ease of prep: Most found the dish easy to pull together, though a few noted the steps were numerous and prep took longer than expected.
- Suggestions: Cook the ravioli a little longer for a softer texture, and add the panko just before serving so it stays crispy rather than getting soggy in the sauce. A squeeze of lemon and a handful of fresh greens or a vegetable side help cut the richness.
- Leftovers: The dish tastes great the next day, though the sauce can thicken — add a splash of water when reheating to loosen it up.
- Richness: Some found the cream cheese and sour cream sauce very heavy; consider using a little less dairy or substituting heavy cream for a lighter result.
Reviews from our home cooks
Really good. The lobster ravioli is excellent. On the cooking instructions I think I would do it differently if I got this recipe again. I feel like you should make the sauce first and then cook the shrimp in the sauce, rather than the other way around which is how the recipe says to do it. But still a very good tasting dish.
This is a great recipe - a standout. Such a small thing, to introduce lemon zest to bread crumbs but it's a great trick. The sauce with the shrimp and lobster is a fantastic bite of flavor. I think any ravioli will work well.
This lobster filled ravioli and shrimp was a decadent dish with just the right amount of creamy sauce and lemony seasoning! We would definitely order this again.
This has been one of our all time favorites from Hello Fresh. Creamy tomato sauce, yummy shrimp, delicious lobster ravioli. If back on menu will definitely order again!
The lobster ravioli was great! Much more flavorful than I expected. Tomato sauce was perfectly creamy and thankfully wasn't super rich!
Flavor was very nice, and the meal was easy. Did not feel that the lobster ravioli was particularly lobstery. Other than that, loved the tomato cream sauce and the shrimp and the easy prep. And we had some leftovers which made a great lunch the next day.
I love ravioli. The shrimp were delicious and seasoned well. The ravioli filling was rich with the shrimp. I would mix the lobster ravioli with cheese ravioli to cut the richness of the lobster. Definitely keep the shrimp because it does add great texture to this meal.
The Lobster filled ravioli & shrimp were delicious. Quick easy meal to make & tastes so delicious! The sauce makes everything tastes so good!
I would never have known that there was lobster in the ravioli. The tomato and cream sauce was good, but it's just too rich for the delicate taste of lobster. A brown butter sauce or something similar might have worked better. When you're paying extra for lobster, you should be able to taste it.
My favorite dish this week. I love shrimp with any kind of pasta and tomato sauce, but the lobster ravioli made this meal especially good.
