Italian · Serves 2
with Marinated Zucchini Ribbons
This is *not* your typical ravioli. To take the tender pasta pillows to the next level, we filled them with succulent lobster meat, paired them with sweet sautéed shrimp, and tossed them in a lemony dill cream sauce. For an elevated finish (and delicious crunch), we tangled marinated zucchini ribbons on top.
Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest lemon; cut into wedges. Pick and roughly chop fronds from dill; discard stems. Rinse and pat shrimp dry with paper towels; season all over with salt and pepper.
Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Toss zucchini ribbons in a large bowl with half the lemon zest, juice from 1 lemon wedge (2 wedges for 4 servings), a large drizzle of olive oil, salt, and pepper.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes.
While shrimp cooks, add ravioli to simmering water. Cook until tender and floating to the top, 3-4 minutes. Turn off heat, leaving ravioli in water.
Stir stock concentrate and ¼ cup water (⅓ cup for 4 servings) into pan with shrimp. Bring to a simmer over medium heat, then gently add ravioli using a slotted spoon. Reduce heat to low and stir in sour cream, 1 TBSP butter (2 TBSP for 4), half the dill, and a squeeze of lemon juice. Season with salt and pepper. TIP: If mixture seems dry, add a splash more water.
Divide ravioli mixture between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and dill. Serve with remaining lemon wedges on the side.
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