Lobster Ravioli and Shrimp

Name: Lobster Ravioli and Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 255 g Lobster Ravioli; 285 g Heirloom Grape Tomatoes; 225 g Shrimp; 4 tbsp Sour Cream; 5 g Tarragon; 2 cloves Garlic; 2 tbsp Butter; 1 Salt; 1 Pepper

Source: HelloFresh

As far as we’re concerned, lobster anything is cause for a 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.

Health score 6.5/10
30 min
Prep 10 min
Serves 2
Easy
759 kcal

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Ingredients

Lobster Ravioli255 g
Heirloom Grape Tomatoes285 g
Shrimp225 g
Sour Cream4 tbsp
Tarragon5 g
Garlic2 cloves
Butter2 tbsp

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Salt1
Pepper1

Method

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, then drain
While ravioli cook, pat shrimp 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) 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 and serve.

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