Lobster Ravioli with Lemon Dill Cream Sauce and Shrimp

Indulge in a restaurant-quality meal at home with this luxurious dish. Tender lobster ravioli are paired with succulent shrimp, all enveloped in a creamy lemon and dill sauce. The addition of marinated zucchini ribbons adds a fresh, crunchy contrast that elevates every bite.

This recipe is surprisingly simple to prepare, making it perfect for a special date night or a festive dinner. The bright citrus and herb flavors complement the sweet seafood beautifully, creating a harmonious and satisfying plate.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest 1 tsp zest from lemon, then cut into wedges. Pick fronds from dill; discard stems. Roughly chop fronds. Rinse and pat shrimp dry with paper towels, then season all over with salt and pepper.
2. Trim ends from zucchini. Place one cut end firmly on a work surface. Using a peeler, shave zucchini into ribbons lengthwise, rotating as necessary, until you get to the seedy core. Discard core. Toss zucchini in a large bowl with half the lemon zest, juice from 1 lemon wedge, a large drizzle of olive oil, salt and pepper.
3. Heat a large drizzle of olive oil over medium-high heat in a large pan (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat.
4. While shrimp cooks, add ravioli to simmering water and cook until tender and pasta floats to the top, about 3 minutes. Turn off heat.
5. Stir stock concentrate and 1/4 cup water into pan with shrimp. Bring to a simmer over medium heat, then reduce heat to low and stir in sour cream, 1 TBSP butter, half the dill and a squeeze of lemon juice. Gently add ravioli using a slotted spoon. Stir to combine. Season with salt and pepper. TIP: If sauce seems dry, add a splash more water.
6. Divide finished ravioli and shrimp between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and remaining dill. Serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, you can use frozen lobster ravioli. Cook according to package directions, usually a few minutes longer than fresh.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche instead of sour cream for a similar richness.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.