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Shrimp & Lobster Ravoli Recipe

Shrimp & Lobster Ravoli Recipe
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Shrimp & Lobster Ravoli Recipe Hellofresh

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Adjust Servings:
2 Scallions
1 Lemon
1 Zucchini
10 oz Shrimp
2 tablespoons Cream Cheese
2 tablespoons Sour Cream
9 ounces Lobster Ravioli exclusive from HelloFresh
1/4 of a cup Parmesan Cheese
1 teaspoon Chili Flakes
3 teaspoons Butter
Olive Oil

Nutrition Info

Serving Size
41 g
45 g
50 g

This lobster ravioli and shrimp recipe is not just delicious, but easy to make too! Want a fancy meal for valentines day without paying the high restaurant cost? Check this delicacy out; you won't be disappointed.

  • 1 hrs
  • Serves 2
  • Medium



How to Make Shrimp & Lobster Ravoli


To get started you will first bring a large pot of salted water to a boil. While that is boiling, wash and dry all your produce. Begin to trim and then thinly slice the scallions, separating the whites from the greens. Zest 1 tablespoon from a lemon.and quarter the left-over lemon. Trim the ends of the zucchini. Use the peeler to shave ribbons lengthwise off the zucchini. Keep rotating and shaving until you see the seeds in the core. You can throw the core away or save it for another recipe.


Rinse then pat dry the shrimp using paper towels. Use salt and pepper to season. Heat a large drizzle of olive oil in a large pan over medium-high heat (if you have a non-stick pan, use it). Add shrimp to the pan and cook by stirring until pink and firm for about 3 to 5 minutes. Once your done, turn the heat off and remove the pan and set it aside. Using a paper towel, wipe the pan out.


Heat 1 tablespoon of butter and a large drizzle of olive oil in the same pan over medium-heat. Add the whites of the scallions and cook, stirring until soft which should be about 1-2 minutes. Add the cream cheese and sour cream, and reduce the heat to low. Cook while stirring until smooth for about 1 minute. Turn off the heat when it’s done.


Add the ravioli to the pot of boiling water and reduce heat to low. Cook until the ravioli are tender and float to the top, about 2-5 minutes. Scoop out and save 1 cup of cooking water, then drain the ravioli.


Add the zucchini ribbons, shrimp, ⅓ of a cup of cooking water, 1 tablespoon of butter and juice from 2 of the lemon wedges to the pan of sauce. Cook on low-heat and stir until the zucchini is tender, so about 2-3 minutes. Add the ravioli and another tablespoon of butter. Stir until thoroughly combined and butter has melted, another 1-2 minutes. You can gradually add the cup of water if the pan seems dry. Use salt and pepper to season it.


Divide the ravioli between plates. Sprinkle the parmesan, lemon zest, scallion greens, and a pinch of chili flakes over the top. Serve with the remaining lemon wedges for squeezing!

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