Lobster Ravioli with Lemon Dill Cream Sauce and Shrimp

Elevate your dinner with this luxurious yet surprisingly simple dish. Plump lobster ravioli and seared shrimp are enveloped in a velvety lemon dill cream sauce, while marinated zucchini ribbons add a fresh, crunchy contrast. It’s a restaurant-worthy meal that comes together in under 30 minutes.

The key is balancing the rich cream sauce with bright citrus and fresh dill. The zucchini ribbons, quickly marinated with lemon zest and olive oil, provide a light and refreshing finish. Perfect for a special date night or when you want to impress without spending hours in the kitchen.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest the lemon until you have 1 teaspoon; cut the lemon into wedges. Pick the dill fronds from the stems and roughly chop. Rinse and pat the shrimp dry, then season with salt and pepper.
2. Trim the ends from the zucchini. Using a peeler, shave the zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core. Discard the core. In a large bowl, toss the zucchini ribbons with half the lemon zest, juice from one lemon wedge, a drizzle of olive oil, salt and pepper.
3. Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add the shrimp and cook, stirring, until firm and cooked through, 3-5 minutes. Turn off the heat.
4. While the shrimp cooks, add the ravioli to the simmering water and cook until tender and they float to the top, about 3 minutes. Turn off the heat.
5. Stir the stock concentrate and ¼ cup water into the pan with the shrimp. Bring to a simmer over medium heat, then gently add the ravioli using a slotted spoon. Reduce the heat to low and stir in the sour cream, 1 tablespoon butter, half the dill and a squeeze of lemon juice. Season with salt and pepper. If the sauce seems dry, add a splash more water.
6. Divide the ravioli and shrimp between shallow bowls or plates. Top with the zucchini ribbons. Garnish with the remaining lemon zest and dill. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the shrimp?

Absolutely. Scallops or chunks of white fish would be delicious alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to refresh the sauce.