Creamy Tarragon Lobster and Shrimp Ravioli
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Creamy Tarragon Lobster and Shrimp Ravioli

Creamy Tarragon Lobster and Shrimp Ravioli

with Lemony Panko Topping

This luxurious lobster-stuffed ravioli dish is full of succulent shrimp and smothered in a creamy tarragon sauce. Baby spinach, hearty zucchini and a lemony panko topping complete this show-stopping meal.

Allergens:
Egg
Clam/Palourde
Milk
Wheat
Shrimp
Lobster
Oats
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Seafood Ravioli

(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

200 g

Zucchini

56 g

Baby Spinach

1 unit

Lemon

50 g

Shallot

7 g

Chives

7 g

Tarragon

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

113 mL

Cream

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1030 kcal
Fat65 g
Saturated Fat37 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber9 g
Protein29 g
Cholesterol245 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Non-Stick Pan
Paper Towel
Small Bowl
Colander

Instructions

Prep
1

Before starting, wash and dry all produce.Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Halve zucchini lengthwise, then cut into 1/4-inch half-moonsPeel, then finely chop shallot.Finely chop chives.Roughly chop tarragon leaves.Roughly chop spinach.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Make panko topping
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add panko. Cook, stirring often, until golden-brown, 4-5 min. (TIP: Keep an eye on panko so it doesn't burn!)Remove from heat. Season with salt and pepper, then stir in lemon zest.Transfer panko to a small bowl. Carefully wipe the pan clean.

Start sauce
3

Reheat the same pan over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots and cooking wine. Cook, stirring occasionally, until shallots begin to soften, 1-2 min.Add cream and cream cheese. Cook, stirring often, until cream cheese melts, 1-2 min. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove from heat.

Cook ravioli
4

Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.**Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return ravioli to the same pot, off heat.

Finish sauce and ravioli
5

Add tarragon, reserved pasta water, spinach, half the Parmesan and 1 tbsp lemon juice (dbl for 4 ppl) to the pan with sauce. (TIP: Add 1/8 tsp sugar, if desired.) Cook, stirring occasionally, until spinach wilts, 1 min. Season with salt and pepper, to taste.Transfer sauce to the pot with ravioli, then stir gently to combine.

Finish and serve
6

Divide ravioli between bowls.Sprinkle panko topping, chives and remaining Parmesan over top.Squeeze a lemon wedge over top, if desired.