Lobster Ravioli in a Lemony Cream Sauce
with Blistered Tomatoes & Spinach Salad
- Milk
- Eggs
- Shellfish
- Wheat
Ravioli is an Italian classic, and here it's enhanced with a sweet, luxe lobster filling and a silky lemon-garlic cream sauce. To balance out the richness, juicy grape tomatoes are charred in a pan for a hit of acidity, and bacon-studded, citrus-tossed spinach salad lends some freshness. Finally, the ravioli is topped with wilted spinach, Parmesan, and toasted panko for a delightful crunch. Trust us when we say this restaurant-worthy dish is the whole package.
Ingredients
4 ounce
Bacon
1 unit
Shallot
2 clove
Garlic
1 unit
Lemon
4 ounce
Grape Tomatoes
4 ounce
Cream Sauce Base
(Contains: Milk)
9 ounce
Lobster Ravioli
(Contains: Milk, Eggs, Shellfish, Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
5 ounce
Spinach
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. • Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper- towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
• While bacon cooks, wash and dry produce. • Halve and peel shallot; finely chop half the shallot (whole shallot for 4 servings). Peel and mince or grate garlic. Zest and quarter lemon.
• Heat a large drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes; season with salt and pepper. Cook until lightly charred and beginning to burst, 2-3 minutes. (TIP: If tomatoes haven’t burst yet, gently press them with a spatula.) Turn off heat; transfer to plate. • Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same pan over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened and fragrant, 2-3 minutes. Turn off heat; stir in cream sauce base, a pinch of salt, and pepper.
• Once water is boiling, add ravioli* to pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water, then gently drain. • Meanwhile, heat 1 TBSP butter in a small, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; season with salt and pepper. Set aside.
• Return pan with sauce to low heat. Stir in blistered tomatoes, stock concentrate, lemon zest, 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally and gently crushing some of the tomatoes, 1-2 minutes. • Stir in half the spinach; cook until wilted, 3-4 minutes. Add drained ravioli and 1 TBSP butter (2 TBSP for 4); gently stir until butter has melted and ravioli is coated in a creamy sauce. (TIP: If necessary, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.
• In a large bowl, toss bacon, half the Parmesan, remaining spinach, juice from remaining lemon, and a drizzle of olive oil (large drizzle for 4 servings). Top with half the panko. Season with salt and pepper. • Divide ravioli between bowls. Sprinkle with remaining panko and remaining Parmesan. Serve with spinach salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy lemon sauce, though some found it overpowering; lobster taste was subtle or missing for some.
- Ease of prep: Several noted it was time-consuming with many steps and pans, but most felt the effort was worthwhile.
- Suggestions: Consider reducing lemon and butter; try adding all spinach to pasta instead of making separate salad.
- Leftovers: A few mentioned it doesn't reheat well; some wished for larger portions.
- Restaurant quality: Many praised it as restaurant-worthy, with some calling it their favorite HelloFresh meal ever.
Reviews from our home cooks
I need more stars to give this one! Everyone absolutely LOVED this. The salad was a great compliment to the ravioli and creamy sauce. Excellent meal!
This here meal felt like I was treating myself. The lobstah ravioli with the tomato shallot bacon cream sauce and wilted spinach topped with toasted breadcrumbs, and a squeeze of fresh lemon juice to finish is so fancy lol.
The lemon makes this dish for. It fits so well with the sauce and the lobster ravioli's. Will get this again!
The cream sauce was a bit too heavy for the rich lobster ravioli(could have been error in my cook tho!). The salad was great!
This dish is a banger. Two of my favorites., lobster and spinach. The flavor combination is what drives this dish home for me.
This is a complicated multi-step and multi-pan recipe with a good end product. The sauce is very good and the ingredients fresh. However, our kit was missing the parmesan cheese. I would reconsider the pairing of the rich pasta dish with a heavy salad such as this. It was just too much. Each on its own was very good.
Ravioli was a family hit. I skipped the oil/lemon dressing for the salad as my family didn't like it in a previous recipe. I just used salad dressing I had in the fridge.
Amazing lobster flavor and the sauce complimented it perfectly! Enough spinach left over for a lovely salad.
Raviolis and sauce on point! Added sautéed garlic shrimp for more protein.
It was good, but a ridiculous amount of work. It's just ravioli! It didn't need to be a career to make it.
