Pesto Shrimp & Lobster Filled Ravioli
with Lemony Asparagus & Grape Tomatoes
- Shellfish
- Milk
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!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Asparagus
9 ounce
Lobster Ravioli
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
4 tablespoon
Pesto
(Contains: Milk)
2 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pesto, lemon, and shrimp combination was bright and well-received, though several reviewers found the lobster ravioli filling tasted more like a paste than real lobster.
- Ease of prep: Most found this straightforward to cook, though the cooking sequence in the recipe felt a bit confusing to some.
- Suggestions: Use lobster or shrimp stock to deepen the seafood flavor 🍲; some felt a cream-based sauce would complement the ravioli better than pesto. Watch the shrimp closely — a few found the recommended cook time ran a little long. If the sauce seems too thin, add reserved pasta water gradually rather than all at once to avoid a soupy result.
- Leftovers: One reviewer noted leftovers were good, though the dish is rich enough that portions felt filling even the first time around.
