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Lobster Ravioli & Shrimp

Lobster Ravioli & Shrimp

in a Tomato Cream Sauce

Gourmet
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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 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…

Allergens:ShellfishWheatEggsMilk

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lemon

10 ounce

Shrimp

(ContainsShellfish)

½ cup

Panko Breadcrumbs

(ContainsWheat)

9 ounce

Lobster Ravioli

(ContainsShellfish, Wheat, Eggs, Milk)

1 teaspoon

Italian Seasoning

1.5 ounce

Tomato Paste

2 tablespoon

Cream Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat47 g
Saturated Fat25 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber7 g
Protein38 g
Cholesterol355 mg
Sodium1720 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
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Zester
Small Bowl
Large Pan
Whisk
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. Rinse shrimp under cold water; pat dry with paper towels.

2

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.

3

Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then turn off heat. Leave ravioli in pot with remaining water.

4

Meanwhile, season shrimp all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.

5

Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; 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 remaining Italian Seasoning, salt, and pepper.

6

Using a slotted spoon, transfer ravioli to pan with sauce; stir to coat. Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.