Lemony Lobster Ravioli Dinner’s Just 20 Minutes Away!

Name: Lemony Lobster Ravioli Dinner’s Just 20 Minutes Away!
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 2 tbsp Sour Cream; 1 Zucchini; 2 tbsp Cream Cheese; 9 oz Lobster Ravioli; 1 Lemon; 1 tsp Red Pepper Flakes; 2 unit Scallions; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Put away that plastic bib! These quick-cooking pasta pillows require 0% messy shell-cracking. Yep, this luxe ravioli, filled with sweet lobster meat and creamy ricotta, couldn’t be easier to whip up. Once boiled to perfection, the pasta is gently tossed in a creamy lemon sauce along with a tangle of zucchini ribbons, then topped with a sprinkle of Parmesan cheese and a pinch of fiery chili flakes. Sea you at dinner!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/4 cup Parmesan Cheese
2 tbsp Sour Cream
1 Zucchini
2 tbsp Cream Cheese
9 oz Lobster Ravioli
1 Lemon
1 tsp Red Pepper Flakes
2 unit Scallions
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2

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.
3

Heat 1 TBSP butter and a large drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook, stirring, until softened, 1 minute.

Add cream cheese and sour cream, then reduce heat to low. Cook, stirring, until sauce is smooth. Turn off heat.
4

Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook until tender and floating to the top, 3-4 minutes.

Reserve 1 cup pasta cooking water, then drain.
5

Add zucchini ribbons, 1/3 cup reserved pasta cooking water, 1 TBSP butter, and juice from half the lemon to pan with sauce. Cook over low heat, stirring, until zucchini is tender, 2-3 minutes.

Add ravioli and another 1 TBSP butter. Stir until pasta is thoroughly combined and butter has melted, 1-2 minutes. Season with salt and pepper.

4 SERVINGS: Use ½ cup reserved pasta cooking water and 2 TBSP butter with the zucchini ribbons.

TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6

Divide ravioli between plates. Sprinkle with Parmesan, scallion greens, a pinch of chili flakes, and lemon zest to taste. Serve with remaining lemon wedges on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.