Lobster Stuffed Ravioli & Shrimp
in a Tomato Cream Sauce
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...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Eggs, Milk, Shellfish, Wheat)
Not included in your delivery
• Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. • Rinse shrimp* under cold water, then 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 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 gently drain.
• While ravioli cooks, season shrimp all over with ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning in the next step.) • 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.
• 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 more. • Season with ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.)
• Add drained ravioli to pan with sauce; gently 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.