HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Dill Lobster Ravioli And Shrimp
Lemon Dill Lobster Ravioli and Shrimp

Lemon Dill Lobster Ravioli and Shrimp

with Marinated Zucchini Ribbons

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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.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ ounce


10 ounce



1 unit


9 ounce

Lobster Ravioli

(ContainsShellfish, Eggs, Milk, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber6 g
Protein33 g
Cholesterol300 mg
Sodium1620 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
Paper Towel
Large Pot
Large Bowl
Slotted Spoon
Large Pan
Instructionsarrow up iconarrow up icon
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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.