Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal at home with this decadent seafood pasta. Plump lobster ravioli and tender shrimp are bathed in a velvety tarragon cream sauce, punctuated by sweet grape tomatoes. The combination of rich flavors and delicate herbs makes this dish perfect for a special occasion or a luxurious weeknight dinner.

Ready in just 30 minutes, this recipe proves that gourmet cooking doesn’t have to be complicated. With minimal prep and simple steps, you can create a stunning plate that will impress family and guests alike. Serve it with a crisp white wine and crusty bread for the ultimate experience.

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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, then chop until you have 1 tablespoon.
2. Melt 1 tablespoon of butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the halved tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the lobster ravioli to the pot. Cook until tender, 2-3 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 a paper towel. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
5. Add the cooked ravioli to the pan with the shrimp. Gently stir in the sour cream, remaining 1 tablespoon of butter and half of the chopped tarragon (use less to taste) until combined. 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 immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, usually 3-4 minutes and adjust the timing as needed.

What can I substitute for tarragon?

Fresh dill or parsley can be used in place of tarragon for a different but complementary flavor.

Can I make this dish ahead?

This dish is best served immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream.