Lobster Ravioli with Lemon Dill Cream Sauce and Shrimp

Elevate your dinner with this indulgent yet surprisingly simple dish. Tender lobster-filled ravioli and succulent shrimp are coated in a luscious lemon dill cream sauce, then finished with tangy marinated zucchini ribbons for a fresh, crunchy contrast. It’s a gourmet meal that comes together in under 30 minutes.

This recipe is all about bright, vibrant flavors and elegant textures. The creamy sauce gets its zing from fresh lemon and dill, while the zucchini ribbons add a light, pickled note that cuts through the richness. 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a simmer. Meanwhile, zest the lemon to get 1 teaspoon of zest, then cut the lemon into wedges. Pick the dill fronds from the stems and roughly chop. Rinse the shrimp and pat dry with paper towels; 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, a squeeze of lemon juice, a drizzle of olive oil, salt and pepper.
3. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off the heat.
4. Add the lobster ravioli to the simmering water and cook until tender and they float, about 3 minutes. Drain or use a slotted spoon to transfer.
5. Stir the stock concentrate and ¼ cup water into the pan with the shrimp. Bring to a simmer over medium heat, then reduce heat to low. Stir in the sour cream, butter, half the dill and a squeeze of lemon juice. Gently add the cooked ravioli and stir to combine. Season with salt and pepper. If the sauce seems dry, add a splash of water.
6. Divide the ravioli and shrimp among shallow bowls. Top with the marinated zucchini ribbons. Garnish with the remaining lemon zest and dill. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw them completely and pat dry before seasoning and cooking.

What can I substitute for sour cream?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to refresh the sauce.