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Pesto Shrimp & Lobster Filled Ravioli
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Pesto Shrimp & Lobster Filled Ravioli

Pesto Shrimp & Lobster Filled Ravioli

with Lemony Asparagus & Grape Tomatoes

Think an easy at-home dinner can't feel luxurious? This primo pasta dish is here to prove otherwise. It’s packed with double the seafood—lobster-stuffed ravioli and Italian-seasoned shrimp—then tossed with tender asparagus, tangy tomatoes, rich Parmesan, and zesty lemon. Basil pesto gives everything a rich herby finish, and there you have it folks—a home cooked meal with a five-star feel!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 clove


9 ounce

Lobster Ravioli

(Contains Eggs, Milk, Shellfish, Wheat)

6 ounce


4 ounce

Grape Tomatoes

4 tablespoon


(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Italian Seasoning

1 unit


10 ounce


(Contains Shellfish)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories770 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber9 g
Protein38 g
Cholesterol330 mg
Sodium1930 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.


Large Pot
Large Pan
Paper Towel


Cook Ravioli

• Bring a large pot of salted water to a boil. Once boiling, gently add ravioli* to pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.


• Meanwhile, wash and dry produce. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve tomatoes lengthwise. Zest and quarter lemon. Peel and mince or grate garlic.

Cook Veggies

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add asparagus and cook, stirring occasionally, until softened, 2-3 minutes. • Add tomatoes and cook, stirring occasionally, until lightly browned and softened, 1-2 minutes. • Remove pan from heat. Stir in half the lemon zest (save the rest for serving); season with salt and pepper. • Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.

Cook Shrimp

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Stir in garlic, stock concentrate, juice from half the lemon, half the Parmesan (save the rest for serving), and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat.

Toss Ravioli

• Add drained ravioli, veggies, and 1 TBSP butter (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli is thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.

Finish & Serve

• Stir pesto into pan with ravioli until thoroughly coated. • Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon wedges on the side.

Lobster Ravioli are fully cooked when internal temperature reaches 165°.

Shrimp are fully cooked when internal temperature reaches 145°.