Lobster and Shrimp Ravioli in Rose Sauce
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Lobster and Shrimp Ravioli in Rose Sauce

Lobster and Shrimp Ravioli in Rose Sauce

with Mushrooms, Pine Nuts and Garlic Bread

This rose cream sauce pairs perfectly with umami-rich mushrooms and subtly sweet lobster and shrimp. We've brought tarragon along for the ride to add freshness, while toasted pine nuts add nuttiness and crunch. You won't want to lose any of the luscious sauce, so there's even garlic bread to mop it all up!

Low CO2
Tree nuts

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

Preparation Time30 minutes
Cooking Time


serving amount

350 g

Seafood Ravioli

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

113 mL


(Contains Milk)

2 tbsp

Tomato Sauce Base

113 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Garlic, cloves

7 g


28 g

Pine Nuts

(Contains Tree nuts)

56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp



Nutrition Values

Calories1120 kcal
Fat71 g
Saturated Fat30 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber9 g
Protein27 g
Cholesterol215 mg
Sodium1230 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.


Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Baking Sheet



Before starting, preheat the broiler to high.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice mushrooms.Strip tarragon leaves from stems, then finely chop 1 tbsp (4 tsp for 4 ppl).Peel, then mince or grate garlic.Halve tomatoes.Combine 1 tbsp softened butter (dbl for 4 ppl) and half the garlic in a small bowl. Season with salt and pepper.

Toast pine nuts and make vinaigrette

Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer to a plate.Meanwhile, add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Cook ravioli

Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain ravioli.

Cook sauce

When pine nuts are done, heat the same pan over medium-high.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms, then season with salt and pepper. Cook, stirring occasionally, until golden, 2-3 min.Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle Cream Sauce Spice Blend over pan, then add 3/4 cup reserved pasta water (dbl for 4 ppl), cream and tomato sauce base. Bring to a simmer.Simmer, stirring occasionally, until sauce reduces slightly, 1-2 min.

Finish ravioli and prep ciabatta

Add ravioli to the pan with sauce. Cook, gently stirring occasionally, until sauce thickens slightly and coats ravioli, 1-2 min. (TIP: Add remaining reserved pasta water for a looser consistency.)Remove the pan from heat. Sprinkle in 2 tsp tarragon (dbl for 4 ppl). Season with salt and pepper, to taste, then gently stir to combine.While sauce simmers, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over cut sides.

Finish and serve

Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)Meanwhile, add spring mix and tomatoes to the bowl with vinaigrette, then toss to combine.Halve ciabatta diagonally.Divide ravioli between bowls. Sprinkle pine nuts and any remaining tarragon over top, if desired.Serve salad and garlic bread alongside.