Lobster Ravioli and Shrimp

Lobster Raviolis…mmmmmm.  I thought this was an awesome recipe.  It wasn’t a ton of prep, and didn’t take a lot of time to cook either.  We don’t use a ton of butter in our house, but if I know this is what we are having for dinner, I am beyond ok with it.  The hubs thinks that it doesn’t need shrimp, but I think its a great addition.  That I will leave up to you.

Prep Time: 5 minutes    Total Time: 30 minutes     Serves: 2 people

Ingredients you need to cook this shit:

  • 2 TBSP butter
  • 10 oz of Heirloom Grape Tomatoes
  • 1/4 oz. Tarragon
  • 9 oz. Lobster Ravioli
  • 10 oz. Shrimp
  • 4 TBSP Sour Cream

Directions to cook this shit:

  1. Wash and dry all your vegetable shiz.  Halve tomatoes lengthwise.  Mince or grate garlic.  Pick tarragon leaves from stems, then chop until you have 1 TBSP.  Rinse shrimp, and then pat dry with a paper towel.
  2. Bring a large pot of salted water to a boil. 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.
  3. 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.
  4. While ravioli cooks, add shrimp to pan with tomatoes.  Cook until just barely pink, 2-3 minutes.  Season with salt and pepper.
  5. Add ravioli to pan with shrimp. Gently stir in sour cream, 1 TBSP butter, and half the tarragon and combine.  Season with salt and pepper. (If sauce seems to thick, then add ravioli cooking water.
  6. Divide ravioli mixture between bowls.  Garnish with remaining tarragon and serve.

Calories: 620


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