Lobster Ravioli in Tomato Cream Sauce with Shrimp

Great sauce for lobster ravioli. It works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a huge difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Print Recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1892.3 kcal

Equipment

1 Large Stockpot For shrimp stock and cooking ravioli
1 Large Skillet For searing shrimp and preparing the sauce
1 Fine-Mesh Strainer For clarifying shrimp stock
1 Chef's knife For prepping all ingredients
1 Cutting Board For safe and efficient ingredient preparation

Ingredients

Main

½ pound unpeeled large shrimp
1 yellow onion quartered
2 stalks celery with leaves cut into pieces
1 lemon halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot minced
2 cloves garlic minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Instructions

Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.

Notes

The homemade shrimp stock is the backbone of this dish; for a richer, deeper flavor, consider briefly roasting the shrimp shells and heads before simmering. Ensure you skim impurities from the stock for clarity. When cooking the shrimp, sear them quickly until just pink, then remove from the pan to prevent overcooking, returning them only at the very end. The wine reduction is key for deglazing and concentrating flavors. Always taste and adjust seasoning throughout the sauce-making process, especially before combining with the delicate ravioli. A final touch of fresh lemon zest brightens the entire dish.