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 <a href='https://www.hellofresh.com/eat/gourmet-meal-kits'>gourmet dish</a> 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: Shellfish, Wheat, Eggs, Milk)
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 Dec 2025- Flavor: Many loved the creamy tomato sauce and seafood combo, though some found the lobster ravioli filling bland or fishy.
- Ease of prep: Customers praised the simple instructions and quick cooking time, making it feel like restaurant-quality food at home.
- Suggestions: Consider adding garlic, red pepper flakes, or extra herbs to boost flavor; some preferred less lemon or panko.
- Portions: Several mentioned generous servings with leftovers, while others felt it wasn't quite enough for two.
- Texture: The crispy panko topping added a nice crunch, but a few found the ravioli pasta slightly chewy.
