Lobster Ravioli with Lemon Dill Cream Sauce and Shrimp

Indulge in a restaurant-quality meal right in your own kitchen with this luxurious lobster ravioli dish. Tender pasta pillows filled with succulent lobster are paired with sweet sautéed shrimp, all enveloped in a creamy lemon and dill sauce. The bright citrus and fresh herbs perfectly complement the rich seafood, creating a harmonious balance of flavors.

For an elegant finish, we’ve added marinated zucchini ribbons that bring a refreshing crunch and a pop of color. This dish is surprisingly simple to prepare, making it perfect for a special date night or when you want to impress guests without spending hours in the kitchen. Serve with lemon wedges on the side for an extra burst of brightness.

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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 and cut it into wedges. Pick the dill fronds and chop them roughly; discard the stems. Rinse the shrimp and pat dry with paper towels, then season all over 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 1 lemon wedge (2 wedges for 4 servings), a drizzle of olive oil, salt and pepper. Set aside to marinate.
3. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add the shrimp and cook, stirring, until opaque and cooked through, about 3-4 minutes. Transfer the shrimp to a plate and set aside.
4. While the shrimp cooks, add the lobster ravioli to the simmering water. Cook until tender and floating to the top, about 3-4 minutes. Turn off the heat and leave the ravioli in the water until ready to use.
5. Stir the veggie stock concentrate and 1/4 cup water (1/3 cup for 4 servings) into the pan used for the shrimp. Bring to a simmer over medium heat. Using a slotted spoon, gently transfer the ravioli from the water to the pan. Reduce the heat to low and stir in the sour cream, butter, half the chopped dill and a squeeze of lemon juice. Season with salt and pepper. If the sauce seems dry, add a splash more water. Return the shrimp to the pan and toss gently to combine.
6. Divide the ravioli and shrimp mixture among shallow bowls or plates. Top with the marinated 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 can be used. Cook according to package directions, usually adding a minute or two to the cooking time.

What can I substitute for sour cream?

Crème fraîche or heavy cream mixed with a little lemon juice can be used instead of sour cream.

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 to refresh the sauce.