Lobster Ravioli with Shrimp in Creamy Tomato Sauce and Zucchini Ribbons

This dish is a celebration of the sea, combining tender lobster-stuffed ravioli with succulent shrimp in a rich, creamy tomato sauce. The addition of fresh zucchini ribbons adds a light, crisp contrast, making every bite a delightful experience.

Perfect for a special occasion or when you want to impress guests, this recipe is surprisingly simple to prepare. The creamy sauce comes together quickly and the ravioli cook in minutes. Serve it as a stunning main course that looks as incredible as it tastes.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable 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 boil. Wash and dry all produce. Mince or grate the garlic. Rinse the shrimp under cold water and pat dry with paper towels. Season the shrimp with salt, pepper and half of the Tuscan Heat Spice (the rest will be used later).
2. Trim the ends from the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons over a large bowl, rotating as you go. Stop when you reach the seedy core; discard the core. Toss the ribbons with a generous drizzle of olive oil and season with salt and pepper. Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, for 30 seconds to 1 minute. Add 1/2 cup water (3/4 cup for 4 servings) and the remaining Tuscan Heat Spice, stirring until well combined. Bring to a gentle simmer and season with salt and pepper.
4. Once the sauce is simmering, add the shrimp to the pan. Cook until opaque and cooked through, 3-4 minutes. Turn off the heat and stir in the sour cream and butter until melted. Season with salt and pepper to taste.
5. When the water is boiling, add the ravioli to the pot. Reduce the heat to a simmer and cook until the ravioli are tender and float to the top, 3-4 minutes. Reserve 1/2 cup of the cooking water, then remove the ravioli with a slotted spoon. Gently stir the ravioli into the pan with the shrimp. Season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved cooking water.
6. Divide the ravioli mixture among bowls. Top with the zucchini ribbons and sprinkle with Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute lobster ravioli with any filled pasta like cheese or spinach ravioli, but the flavor will change.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to restore the sauce.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based sour cream and butter substitute and omit the Parmesan or use a dairy-free alternative.