HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLobster Ravioli And Shrimp
Lobster Ravioli and Shrimp

Lobster Ravioli and Shrimp

with Heirloom Tomatoes and Tarragon Cream Sauce

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As far as we’re concerned, lobster anything is cause for celebration. So break out your best plates and light some candles, because these ravioli are filled with it. Continuing the crustacean theme, we’re also folding in succulent shrimp. And because every pasta deserves a good sauce, we’re coating the whole dish in an herby cream sauce studded with bites of juicy heirloom tomatoes.

Tags:Eat FirstContains shellfish

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Lobster Ravioli

(ContainsEggs, Milk, Shellfish, Wheat)

10 ounce

Heirloom Grape Tomatoes

10 ounce



4 tablespoon

Sour Cream


¼ ounce


2 clove


Not included in your delivery

2 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat31 g
Saturated Fat16 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber3 g
Protein41 g
Cholesterol330 mg
Sodium1060 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems, then chop until you have 1 TBSP.


Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.


Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.


While ravioli cook, rinse shrimp, then pat dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.


Add ravioli to pan with shrimp. Gently stir in sour cream, 1 TBSP butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.


Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve.