Lobster Ravioli and Shrimp
with Tomatoes and Tarragon Cream Sauce
As far as we’re concerned, lobster anything is cause for celebration. So break out your best plates and light some candles, because these ravioli are filled with it. Continuing the crustacean theme, we’re also folding in succulent shrimp. And because every pasta deserves a good sauce, we’re tossing the whole dish with herbs, sour cream, and bites of juicy tomato.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Grape Tomatoes
2 clove
Garlic
¼ ounce
Tarragon
9 ounce
Lobster Ravioli
(Contains Eggs, Milk, Shellfish, Wheat)
10 tablespoon
Shrimp
(Contains Shellfish)
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems, then chop until you have 1 TBSP.
Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.
While ravioli cook, rinse shrimp under cool running water, then pat dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
Add ravioli to pan with shrimp. Gently stir in sour cream, 1 TBSP butter, and half the chopped tarragon (use less to taste, if desired) to combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.
Divide ravioli mixture between bowls. Garnish with remaining chopped tarragon (to taste) and serve.
