This lobster and shrimp ravioli are NOT the typical ones. From the filling to the sauce, this is one delicious recipe, wonderful dinner to prepare and serve in special occasions.
Any ravioli dish is pretty special, little hand made pasta pillows filled with delicious filling, but when filled with fresh lobster, they become the most elegant and luscious dish. To take this tender pasta pillows to the next level, fill them with succulent lobster meat, pair them with sautéed shrimp, and toss them in a lemony dill cream sauce. For an elevated finish and delicious crunch, tangle marinated zucchini ribbons on top.
A sophisticated dish for your next special occasion. If you are looking to impress, make this lobster and shrimp ravioli!
It may sound decadent or a little extravagent but it’s really not that expensive to make at all. You can make the ravioli by yourself, preparing the lobster filling and making the pasta by hand at home, but there are delicious prepared ravioli that do not have to be very expensive and that you can find in almost any market. In this case, the preparation time is reduced to less than half an hour! You will have pre-cooked ravioli cooked in about 3 minutes (depending on the brands)
Lobster and Shrimp RavioliCourse: DinnerCuisine: ItalianDifficulty: Easy
Any ravioli dish is pretty special, little hand made pasta pillows filled with delicious filling, but when filled with fresh lobster, they become the most elegant and luscious dish.
½ ounce Dill
20 ounce Shrimp
18 ounce Lobster ravioli
2 Vegetable Stock Concentrate
4 tablespoon Sour Cream
4 teaspoon Olive oil
1 tablespoon Butter
- Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest 1 tsp zest from lemon, then cut into wedges. Pick fronds from dill; discard stems. Roughly chop fronds. Rinse and pat shrimp dry with paper towels, then season all over with salt and pepper.
- Marinate Zucchini
Trim ends from zucchini. Place one cut end firmly on a work surface. Using a peeler, shave zucchini into ribbons lengthwise, rotating as necessary, until you get to the seedy core. Discard core. Toss zucchini in a large bowl with half the lemon zest, juice from 1 lemon wedge, a large drizzle of olive oil, salt, and pepper.
- Cook Shrimp
Heat a large drizzle of olive oil over medium-high heat in a large pan (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat.
- Cook Ravioli
While shrimp cooks, add ravioli to simmering water and cook until tender and pasta floats to the top, about 3 minutes. Turn off heat.
- Finish Ravioli
Stir stock concentrate and 1/4 cup water into pan with shrimp. Bring to a simmer over medium heat, then reduce heat to low and stir in sour cream, 1 TBSP butter, half the dill, and a squeeze of lemon juice. Gently add ravioli using a slotted spoon. Stir to combine. Season with salt and pepper. TIP: If sauce seems dry, add a splash more water.
Divide finished ravioli and shrimp between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and remaining dill. Serve with remaining lemon wedges on the side for squeezing over.
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