Lobster Ravioli in Tomato Cream Sauce with Shrimp Recipe

Lobster Ravioli in Tomato Cream Sauce with Shrimp Recipe
Photo Credit: https://qrcodefoodie.wordpress.com/2011/09/15/foodie-friday-lobster-ravioli-in-tomato-cream-sauce-with-shrimp/
Lobster Ravioli in Tomato Cream Sauce with Shrimp is a tasty lunch side dish. Learn how to make/prepare Lobster Ravioli in Tomato Cream Sauce with Shrimp by following this easy recipe.
Lobster Ravioli in Tomato Cream Sauce with Shrimp Recipe
Preparation Time 30 Minutes
Cooking Time 90 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 4
Calories Per Serving 606
Ingredients:
  • For Shrimp Stock
  • 1/2 pound large Shrimp (unpeeled)
  • 1 Yellow Onion (quartered)
  • 2 stalks Celery (with leaves and cut into pieces)
  • 1 Lemon (halved)
  • 1 tbsp dried Basil
  • 1 tbsp dried Oregano
  • 1 tbsp dried Thyme
  • 2 tbsp black Peppercorns (whole)
  • 1/2 cup fresh flat-leaf Parsley (chopped)
  • 3 cups Water

    For Sauce
  • 1 tbsp unsalted Butter
  • 1 Shallot (minced)
  • 2 cloves Garlic (minced)
  • 2 tsp Lemon zest
  • 1 tsp Salt
  • 1/4 tsp Black Pepper (freshly ground)
  • 1 cup White Wine
  • 1 cup canned, petite Tomatoes (diced)
  • 1/2 cup Heavy Cream
  • Salt and freshly ground Black Pepper, to taste
  • 16 Lobster Ravioli

    For Garnish
  • 1 tbsp fresh flat-leaf Parsley (chopped)
  • 1 tsp Lemon Zest
How to make Lobster Ravioli in Tomato Cream Sauce with Shrimp:
  • Clean the shrimp by peeling and deveining, reserving the shells and head. Cut the shrimp into bite sized pieces.
  • In a large pot mix the shrimp shells, heads, onion, and celery.
  • Squeeze the lemon and then put in the lemon halves.
  • Now put in the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water and bring to a boil.
  • Simmer for 1 hour in reduced heat. Strain the stock and set aside.
  • In a skillet heat the butter and then cook the shrimp pieces for 2 minutes.
  • Remove the shrimp and set aside.
  • Now add the shallots and cook for 5 minutes until softened.
  • Add the garlic, lemon zest, salt and pepper and stir.
  • Add the wine after 30 seconds.
  • Boil for 5 minutes till the wine is reduced by half.
  • Add the shrimp stock and then boil and simmer for 15 minutes.
  • In a large pot boil heavily salted water and to it add the ravioli and then continue boiling. Cook until the ravioli floats to the top.
  • Drain well.
  • Add the diced tomatoes and cream into the shrimp sauce and heat with occasional stiring.
  • Add the shrimp to the sauce and season with salt and pepper.
  • Fold in the ravioli into the sauce.
  • Pour into bowls and garnish with chopped parsley and lemon zest.


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