Pesto Shrimp & Lobster Filled Ravioli

Name: Pesto Shrimp & Lobster Filled Ravioli with Lemony Asparagus & Grape Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Egg; 6 oz Asparagus; 9 oz Lobster Ravioli; 1 Lemon; 10 oz Shrimp; 2 clove Garlic; 1 tbsp Italian Seasoning; 3 tbsp Parmesan Cheese; 4 oz Tomato; 4 tbsp Pesto; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Lemony Asparagus & Grape Tomatoes

By Recipe0 System

Think an easy at-home dinner can't feel luxurious? This primo pasta dish is here to prove otherwise. It’s packed with double the seafood—lobster-stuffed ravioli and Italian-seasoned shrimp—then tossed with tender asparagus, tangy tomatoes, rich Parmesan, and zesty lemon. Basil pesto gives everything a rich herby finish, and there you have it folks—a home cooked meal with a five-star feel!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
6 oz Asparagus
9 oz Lobster Ravioli
1 Lemon
10 oz Shrimp
2 clove Garlic
1 tbsp Italian Seasoning
3 tbsp Parmesan Cheese
4 oz Tomato
4 tbsp Pesto
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Once boiling, gently add ravioli* to pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes.

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
2

Meanwhile, wash and dry produce. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve tomatoes lengthwise. Zest and quarter lemon. Peel and mince or grate garlic.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add asparagus and cook, stirring occasionally, until softened, 2-3 minutes.

Add tomatoes and cook, stirring occasionally, until lightly browned and softened, 1-2 minutes.

Remove pan from heat. Stir in half the lemon zest (save the rest for serving); season with salt and pepper.

Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.
4

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Stir in garlic, stock concentrate, juice from half the lemon, half the Parmesan (save the rest for serving), and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat.
5

Add drained ravioli, veggies, and 1 TBSP butter (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli is thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
6

Stir pesto into pan with ravioli until thoroughly coated.

Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon wedges on the side.

Lobster Ravioli are fully cooked when internal temperature reaches 165°.

Shrimp are fully cooked when internal temperature reaches 145°.

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