Lobster Ravioli with Shrimp in Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal at home with this decadent pasta dish. Plump lobster-filled ravioli and tender shrimp are bathed in a velvety tarragon cream sauce, punctuated with sweet grape tomatoes. It’s a celebration on a plate that comes together in just 30 minutes.

This recipe is perfect for a special date night or when you simply crave something indulgent. The combination of delicate ravioli, succulent seafood and fresh herbs creates a harmonious blend of flavors that will impress any guest.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a gentle boil. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and chop until you have 1 tablespoon.
2. Melt 1 tablespoon butter in a large pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes and cook until slightly softened, 2 to 3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the ravioli to the pot. Cook until tender, 2 to 3 minutes. Carefully scoop out and reserve a few splashes of the ravioli cooking water, then drain the ravioli.
4. While the ravioli cook, rinse the shrimp under cool running water and pat dry with paper towels. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2 to 3 minutes. Season with salt and pepper.
5. Add the drained ravioli to the pan with the shrimp. Gently stir in the sour cream, remaining 1 tablespoon butter and half the chopped tarragon (use less to taste) to combine. Season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli mixture between bowls. Garnish with the remaining chopped tarragon to taste and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but adjust the cooking time according to the package instructions. Fresh ravioli cooks faster.

What can I substitute for tarragon?

You can use fresh dill or basil for a different but complementary flavor.

Can I make this dish ahead?

It’s best served immediately. The sauce may thicken upon standing; if reheating, add a splash of water or cream.