topBanner
Shrimp with Lobster Ravioli

Shrimp with Lobster Ravioli

in a Creamy Tomato Sauce with Zucchini Ribbons

Gourmet
Read more

This isn’t your usual ravioli: this is ravioli taken to the heights of luxury. The tender pasta shells are stuffed with lobster meat, so you know they’re going to be special. But it only gets better when you add in tender pink shrimp, turning this dish into a seafood celebration. With a creamy tomato sauce and ribbons of zucchini to finish it off, it becomes the sort of meal you’ll be proud to present as your own.

Tags:Family friendly
Allergens:ShellfishMilkEggsWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

10 ounce

Shrimp

(ContainsShellfish)

1 tablespoon

Tuscan Heat Spice

1 unit

Zucchini

1.5 ounce

Tomato Paste

2 tablespoon

Sour Cream

(ContainsMilk)

9 ounce

Lobster Ravioli

(ContainsShellfish, Milk, Eggs, Wheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate44 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol315 mg
Sodium1630 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Bowl
Peeler
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate garlic. Rinse shrimp under cold water, then pat dry with paper towels. Season with salt, pepper, and half the Tuscan Heat Spice (we’ll use the rest in step 3).

2

Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to seedy core; discard core. Toss ribbons with a large drizzle of olive oil and season with plenty of salt and pepper. Set aside.

3

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 30 seconds to 1 minute. Stir in ½ cup water (¾ cup for 4 servings) and remaining Tuscan Heat Spice until well combined. Bring to a gentle simmer and season with salt and pepper.

4

Once sauce is simmering, add shrimp to pan. Cook until opaque and cooked through, 3-4 minutes. Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.

5

Once water is boiling, add ravioli to pot. Reduce heat to a simmer. Cook until ravioli are tender and float to the top, 3-4 minutes. Reserve ½ cup cooking water, then remove ravioli from pot with a slotted spoon. Gently stir into pan with shrimp. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems very thick.

6

Divide ravioli mixture between bowls. Top with zucchini ribbons and sprinkle with Parmesan.