Lobster and Shrimp Ravioli al Limone
with Arugula Side Salad
Date night is happening at home tonight! For this dish, 'al limone' pasta gets a luxurious lift from lobster and shrimp ravioli! The creamy lemon sauce cloaks each pillow of pasta for a truly delicious dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp/Crevettes, Lobster/Homard, Oats)
56 g
Arugula and Spinach Mix
50 g
Shallot
1 unit
Lemon
7 g
Chives
2 unit
Garlic, cloves
1 unit
Chili Pepper
113 mL
Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then crispy shallots and half the garlic. Cook, stirring often, until fragrant and toasted, 2-3 min. Transfer to a small bowl. Add lemon zest and half the chives. Season with salt and pepper, then stir to combine.
Meanwhile, add lemon juice, remaining chives, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix and half the Parmesan. Do not toss. Place in the fridge until ready to serve.
Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots Cook, stirring often, until starting to soften, 1-2 min.Add remaining garlic, half the Cream Sauce Spice Blend (use all for 4 ppl) and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are coated and mixture is fragrant, 30 sec. Add 1/2 cup water (dbl for 4 ppl), cream and cream cheese. Bring to a simmer. Cook, stirring often, until cream cheese melts and sauce thickens slightly, 2-3 min.
While sauce simmers, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.**Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain ravioli.
Add ravioli and remaining Parmesan to the pan with sauce. Season with salt, to taste. Remove from heat, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Toss salad to combine. Divide ravioli and any remaining sauce in the pan between bowls .Sprinkle with crispy shallot topping and any remaining chilis, if desired. Squeeze a lemon wedge over top, if desired. Serve salad alongside.
