Lobster Ravioli and Shrimp
with Heirloom Tomatoes and Tarragon Cream Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Lobster Ravioli
(ContainsEggs, Milk, Shellfish, Wheat)10 ounce
Heirloom Grape Tomatoes
10 ounce
Shrimp
(ContainsShellfish)4 tablespoon
Sour Cream
(ContainsMilk)¼ ounce
Tarragon
2 clove
Garlic
Not included in your delivery
2 tablespoon
Butter
(ContainsMilk)unit
Kosher Salt
unit
Pepper
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.