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Lobster Ravioli in Tomato Cream Sauce with Shrimp
Lobster Ravioli in Tomato Cream Sauce with Shrimp
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate lobster ravioli with shrimp and white wine cream sauce for a luxurious pasta dish.
Ingredients:
  • 0.5 pound unpeeled large shrimp
  • 1 yellow onion, quartered
  • 2 stalks celery with leaves, cut into pieces
  • 1 lemon, halved
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons whole black peppercorns
  • 0.5 cup chopped fresh flat-leaf parsley
  • 3 cups water
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup canned petite diced tomatoes
  • 0.5 cup heavy cream
  • 16 lobster ravioli
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
Instructions:
  • Peel and devein shrimp, saving shells and heads. Chop shrimp into bite-sized pieces.
  • In a large pot, combine shrimp shells and heads, onion, celery, lemon juice, lemon halves, dried basil, oregano, thyme, peppercorns, parsley, and water. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour, skimming off any foam or impurities. Strain and set aside the flavorful shrimp stock.
  • In a large skillet over medium heat, melt butter. Sauté shrimp until pink and nearly cooked, for 1 to 2 minutes. Transfer shrimp to a plate. Add shallots to the skillet; cook until soft and translucent, around 5 minutes.
  • Add the garlic, lemon zest, salt, and ground pepper, and sauté for half a minute. Pour in the white wine and simmer until it's reduced by half, around 5 minutes. Stir in the shrimp stock, bring to a boil, then simmer until the sauce thickens by half, about 15 minutes.
  • Fill a large pot with heavily salted water and bring to a rolling boil. Add ravioli and cook until they float to the top and filling is hot, about 3 to 4 minutes. Drain well, saving some pasta water for sauce if needed.
  • Combine diced tomatoes and cream with the shrimp sauce, gently heat them together. Add the shrimp back in, taste the sauce, and season with salt and pepper. Gently mix in the ravioli.
  • Arrange four ravioli on each warmed pasta bowl or plate. Drizzle with sauce and sprinkle with chopped parsley and lemon zest for a fresh touch.

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