Creamy Tarragon Lobster Ravioli with Shrimp and Grape Tomatoes

This creamy seafood ravioli brings together lobster-filled pasta, tender shrimp, juicy grape tomatoes and a fragrant touch of tarragon.

The sauce is simple but rich: garlic, butter, sour cream and a splash of starchy ravioli water create a silky coating for the pasta without a long simmer.

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Ingredients

10 ounce Heirloom 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. Bring a large pot of salted water to a boil. Wash and dry the produce. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Strip the tarragon leaves from the stems and chop enough leaves to make about 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. Cook until they begin to soften, 2 to 3 minutes. Season with salt and pepper.
4. Add the lobster ravioli to the boiling water. Cook until tender and floating, about 4 minutes. Before draining, reserve a few generous splashes of the cooking water, then drain the ravioli.
5. While the ravioli cooks, rinse the shrimp and pat them dry with a paper towel. Add the shrimp to the pan with the tomatoes and cook until just barely pink, 2 to 3 minutes. Season with salt and pepper.
6. 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 again with salt and pepper.
7. If the sauce is too thick, loosen it with a splash or two of the reserved ravioli cooking water until it lightly coats the pasta.
8. Divide the ravioli, shrimp, tomatoes and sauce between bowls. Garnish with the remaining tarragon to taste and serve.

Recipe Tips

FAQ

How long does lobster ravioli take to cook?

In this recipe, the lobster ravioli cooks in boiling salted water until tender and floating, about 4 minutes.

When should I add the shrimp?

Add the rinsed and dried shrimp to the pan with the softened tomatoes while the ravioli cooks. Cook just until the shrimp are barely pink, about 2 to 3 minutes.

How do I keep the sauce from getting too thick?

Reserve some ravioli cooking water before draining the pasta. Stir in a splash or two if the sour cream sauce needs loosening.

Can I use less tarragon?

Yes. The recipe calls for adding half the chopped tarragon to the sauce and using the rest as garnish, but you can use less to taste.