Seafood Ravioli al Limone
with Crispy Shallots
This twist on pasta al limone uses seafood ravioli to up the luxe factor! Creamy lemon sauce cloaks each fluffy, stuffed pillow of pasta. It's perfect for a date night at home!
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 Clams, Egg, Lobster, Milk, Oats, Shrimp, Wheat)
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
2 unit(s)
Garlic, cloves
1 unit(s)
Chili Pepper
113 mL
Cream
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
28 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
0.06 tsp
Salt*
1.5 tbsp
Unsalted Butter*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 chilies!)
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then crispy shallots and half the garlic.
- Cook, stirring often, until fragrant and toasted, 2-3 min.
- Transfer to a small bowl. Stir in lemon zest and half the chives.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then chopped shallots. Cook, stirring often, until softened, 1-2 min.
- Add remaining garlic, half the Cream Sauce Spice Blend (use all for 4 ppl) and 1/4 tsp (1/2 tsp) chilies. (NOTE: Reference heat guide.)
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (1 cup) water, cream and cream cheese. Bring to a simmer.
- Cook, stirring often, until sauce is smooth and 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 (1/2 cup) pasta water, then drain ravioli.
- Stir spinach, lemon juice and half the Parmesan into sauce.
- Reduce heat to low, then add ravioli. Toss gently to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli and any remaining sauce in the pan between plates.
- Sprinkle crispy shallot topping, remaining Parmesan and any remaining chilies over top, if desired.
- Squeeze a lemon wedge over top, if desired.
