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Seafood Ravioli al Limone

Seafood Ravioli al Limone

with Crispy Shallots
4.0(730)
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Calories
: 
940 kcal
Protein
: 
26g protein
Difficulty
: 
Medium
Allergens:
  • Clams
  • Egg
  • Lobster
  • Milk
  • Oats
  • Shrimp
  • Wheat
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)

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*

Calories940 kcal
Fat58 g
Saturated Fat35 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber7 g
Protein26 g
Cholesterol225 mg
Sodium1160 mg
Trans Fat1.5 g
Potassium600 mg
Calcium500 mg
Iron6 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.
•Zester
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Small Bowl
•Strainer

Cooking Steps

PDF
Boil water and prep
1
  • 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!)
Toast crispy shallots and garlic
2
  • 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.


Cook shallots
3
  • 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.
Make sauce
4
  • 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.
Cook ravioli
5
  • 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.
Finish and serve
6
  • 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.
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