Creamy Tarragon Lobster Ravioli with Shrimp and Grape Tomatoes

This creamy seafood pasta pairs lobster-filled ravioli with tender shrimp, sweet grape tomatoes and a fragrant tarragon sauce.

The sauce comes together right in the pan with butter, sour cream, garlic and a splash of starchy ravioli water, coating each pasta pillow without feeling heavy.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 tablespoon ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil. Halve the grape tomatoes lengthwise, mince or grate the garlic and chop enough tarragon leaves to measure 1 tablespoon.
2. Melt 1 tablespoon butter in a large pan over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
3. Add the halved tomatoes to the pan and cook until they begin to soften, 2 to 3 minutes. Season with salt and pepper.
4. When the water is boiling, add the lobster ravioli. Cook until tender and floating, about 4 minutes. Before draining, reserve a few generous splashes of the ravioli cooking water, then drain the ravioli.
5. While the ravioli cooks, rinse the shrimp under cool running water and pat dry with a paper towel.
6. Add the shrimp to the pan with the tomatoes. Cook until the shrimp are just barely pink, 2 to 3 minutes. Season with salt and pepper.
7. Add the drained ravioli to the pan with the shrimp and tomatoes. Gently fold in the sour cream, the remaining 1 tablespoon butter and half of the chopped tarragon. Season with salt and pepper.
8. If the sauce feels too thick, loosen it with a splash or two of the reserved ravioli cooking water until it lightly coats the pasta.
9. Divide the ravioli, shrimp, tomatoes and sauce between bowls. Garnish with the remaining chopped tarragon to taste and serve.

Recipe Tips

FAQ

How do I know when lobster ravioli is done?

The ravioli should be tender and floating at the top of the boiling water, which takes about 4 minutes in this recipe.

Why save the ravioli cooking water?

A splash of the starchy cooking water helps thin the sour cream sauce and helps it cling to the ravioli and shrimp.

When should I add the shrimp?

Add the rinsed and dried shrimp to the pan after the tomatoes have softened. Cook just until barely pink, about 2 to 3 minutes.

What allergens are in this dish?

This recipe contains shellfish, milk, wheat and eggs based on the listed ingredients.