This is not your typical ravioli. To take the tender pasta pillows to the next level, we filled them with succulent lobster meat, paired them with sweet sautéed shrimp, and tossed them in a lemony dill cream sauce. For an elevated finish (and delicious crunch), we tangled marinated zucchini ribbons on top.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Lobster Ravioli(ContainsShellfish, Eggs, Milk, Wheat)
Veggie Stock Concentrate
Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest lemon; cut into wedges. Pick and roughly chop fronds from dill; discard stems. Rinse and pat shrimp dry with paper towels; season all over with salt and pepper.
Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Toss zucchini ribbons in a large bowl with half the lemon zest, juice from 1 lemon wedge (2 wedges for 4 servings), a large drizzle of olive oil, salt, and pepper.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes.
While shrimp cooks, add ravioli to simmering water. Cook until tender and floating to the top, 3-4 minutes. Turn off heat, leaving ravioli in water.
Stir stock concentrate and ¼ cup water (⅓ cup for 4 servings) into pan with shrimp. Bring to a simmer over medium heat, then gently add ravioli using a slotted spoon. Reduce heat to low and stir in sour cream, 1 TBSP butter (2 TBSP for 4), half the dill, and a squeeze of lemon juice. Season with salt and pepper. TIP: If mixture seems dry, add a splash more water.
Divide ravioli mixture between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and dill. Serve with remaining lemon wedges on the side.