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Lobster Ravioli with Shrimp Cream Sauce

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
4 servings
Dinner
Lobster Ravioli with Shrimp Cream Sauce
Ingredients
  • 1/2 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
  • 1/2 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
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup canned petite diced tomatoes
  • 1/2 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
1
First, separate the shrimp from their shells and heads, setting aside the latter for future use. Cut the shrimp into manageable pieces.
2
Next, create a flavorful base by combining the reserved shrimp shells and heads, an onion, and some celery in a large cooking vessel. Squeeze some fresh lemon juice into the pot to enhance its flavor, then add a few whole lemons as well. Add dried herbs like basil, oregano, thyme, peppercorns, parsley, and finally some water. Cover the pot and bring it to a rolling boil, then reduce heat and let simmer for 1 hour, periodically removing any foam or impurities that rise to the surface. Strain this liquid and set it aside.
3
In a separate cooking vessel, melt some butter over medium heat. Cook the shrimp pieces until they turn pink and almost cooked through, about 1 to 2 minutes. Remove them from the pan and set aside. Add some shallots to the pan; cook and stir until they have softened and turned translucent, around 5 minutes.
4
Now, add some garlic, lemon zest, salt, and ground pepper to the pan. Cook for thirty seconds, then pour in some white wine. Bring this mixture to a boil and cook until the wine has reduced by half, roughly 5 minutes. Add the reserved shrimp stock to the pan and bring it to a boil once more, simmering until the sauce has reduced by half, about 15 minutes.
5
Meanwhile, fill a large pot with heavily salted water and bring it to a rolling boil over high heat. Once the water is boiling, stir in your ravioli and return it to a boil. Cook uncovered, occasionally stirring, until the ravioli float to the top and their filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water in case you need it to thin the sauce later.
6
Stir diced tomatoes and cream into your shrimp sauce and heat it through. Return the cooked shrimp to the pan, taste the sauce, and season it with salt and pepper as needed. Fold your ravioli into the sauce.
7
Place four ravioli on each of the four warmed pasta bowls or plates and top with your sauce. Garnish pasta with some chopped parsley and lemon zest.