Lobster Ravioli with Shrimp, Grape Tomatoes and Tarragon Cream

This lobster ravioli dinner feels special without requiring a complicated sauce. The ravioli cook quickly, while shrimp, garlic and sweet grape tomatoes come together in a skillet.

A simple mixture of sour cream, butter and fresh tarragon turns everything glossy and creamy, coating the pasta gently without overpowering the seafood.

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Ingredients

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 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. Bring a large pot of salted water to a boil. Wash and dry the produce. Halve the grape tomatoes lengthwise, mince or grate the garlic and pick the tarragon leaves from the stems. Chop enough tarragon to make about 1 tablespoon.
2. Melt 1 tablespoon butter in a large pan over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
3. Add the halved tomatoes to the pan and cook until slightly softened, 2 to 3 minutes. Season with salt and pepper.
4. When the water is boiling, add the lobster ravioli. Cook until tender and floating, about 4 minutes. Reserve a splash of the cooking water if desired, then drain.
5. While the ravioli cook, pat the shrimp dry with a paper towel. Add the shrimp to the pan with the tomatoes and cook until just barely pink, 2 to 3 minutes. Season with salt and pepper.
6. Add the drained ravioli to the pan with the shrimp and tomatoes. Gently stir in the sour cream, the remaining 1 tablespoon butter and half of the chopped tarragon, using less tarragon if preferred.
7. If the sauce seems too thick, loosen it with a splash or two of the reserved ravioli cooking water. Taste and season with more salt and pepper as needed.
8. Divide the ravioli, shrimp, tomatoes and cream sauce between bowls. Garnish with the remaining tarragon and serve.

Recipe Tips

FAQ

How long does lobster ravioli take to cook?

In this recipe, the lobster ravioli cooks in boiling salted water until tender and floating, about 4 minutes.

When should I add the shrimp?

Add the shrimp to the pan after the tomatoes have softened. Cook until the shrimp are just barely pink, about 2 to 3 minutes.

What makes the sauce creamy?

The sauce is made by gently stirring sour cream and butter into the pan with the cooked ravioli, shrimp, tomatoes and tarragon.

Can I adjust the tarragon?

Yes. The recipe uses half of the chopped tarragon in the sauce and the rest as a garnish, but you can use less to taste.

What should I do if the sauce is too thick?

Add a splash or two of the ravioli cooking water and stir gently until the sauce loosens and coats the pasta.