Lobster Ravioli with Shrimp and Heirloom Tomatoes in Tarragon Cream Sauce

Treat yourself to a restaurant-quality meal right at home with this indulgent pasta dish. Plump lobster ravioli and tender shrimp are bathed in a luscious cream sauce, studded with sweet heirloom tomatoes and fragrant tarragon. It’s a celebration of flavors and textures that’s surprisingly simple to prepare.

This recipe combines the best of land and sea, with the richness of lobster and shrimp balanced by the bright acidity of tomatoes and the herbaceous note of tarragon. Every bite is a delight, making it perfect for a romantic dinner or a special occasion.

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Ingredients

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve the 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, 1-2 minutes. Add the tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling, add the ravioli to the pot. Cook until they are tender and float to the top, about 4 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.
4. While the ravioli cook, rinse the shrimp and pat dry with a paper towel. Add to the pan with the tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
5. Add the ravioli to the pan with the shrimp. Gently stir in the sour cream, 1 tablespoon butter and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. Tip: Add a splash or two of ravioli cooking water if the sauce seems too thick.
6. Divide the ravioli mixture between bowls. Garnish with the remaining tarragon (to taste) and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the tarragon?

Tarragon has a unique flavor, but you can substitute with fresh dill or basil for a different but still delicious herb note.

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 or cream.