Lobster Ravioli with Shrimp in Creamy Tomato Sauce

There’s something magical about tender ravioli filled with sweet lobster and creamy ricotta. Add plump, seared shrimp and you have a crustacean lover’s dream. This dish is elevated with a luscious pink tomato sauce, golden crispy breadcrumbs and a bright sprinkle of lemon zest.

Perfect for a special dinner or when you want to impress without spending hours in the kitchen, this recipe brings together rich flavors and satisfying textures. The creamy sauce comes together quickly and the crunchy panko topping adds the perfect finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView 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. Meanwhile, wash and dry all produce. Zest the lemon, then cut it into wedges. Thinly slice the scallions, separating white and green parts. Rinse the shrimp under cold water and pat dry with paper towels.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out the pan.
3. Once the water is boiling, add the ravioli and reduce the heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1/2 cup of pasta cooking water, then drain gently.
4. While the ravioli cook, season the shrimp with 1/2 teaspoon Italian seasoning, salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shrimp and cook until opaque, 3-4 minutes. Reduce heat to low.
5. Add 1 tablespoon butter and the scallion whites to the pan with the shrimp. Cook until softened, about 1 minute. Stir in the tomato paste until fully incorporated, then add the reserved pasta water. Whisk in the cream cheese, sour cream, remaining 2 tablespoons butter and a squeeze of lemon juice until creamy, 1-2 minutes. Season with 1/2 teaspoon Italian seasoning, salt and pepper.
6. Add the drained ravioli to the pan and stir to coat. Divide among bowls. Top with the lemony panko, Parmesan, scallion greens and any remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for lobster ravioli?

Any filled ravioli, such as cheese or spinach, will work, though the flavor will be different.

Can I make this dish ahead?

It’s best served fresh, but you can prepare the panko topping and sauce base in advance. Cook the ravioli and shrimp just before serving.