Lobster Ravioli with Shrimp in Tomato Cream Sauce
Ingredients List
For the Shrimp Broth:
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½ pound unpeeled large shrimp
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1 yellow onion, quartered
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2 stalks celery with leaves, cut into pieces
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1 lemon, halved
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1 tablespoon dried basil
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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2 tablespoons whole black peppercorns
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½ cup chopped fresh flat-leaf parsley
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3 cups water
For the Creamy Sauce:
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1 tablespoon unsalted butter
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1 shallot, minced
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2 cloves garlic, minced
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2 teaspoons lemon zest
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1 teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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1 cup white wine
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1 cup canned petite diced tomatoes
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½ cup heavy cream
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salt and freshly ground black pepper to taste
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16 lobster ravioli
For Garnishing:
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1 tablespoon chopped fresh flat-leaf parsley
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1 teaspoon lemon zest
Instructions
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Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-sized pieces.
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To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the juice from a lemon into the pot, then add the lemon halves. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot, bring it to a boil, then reduce the heat and simmer, uncovered, for 1 hour. Skim off any foam or impurities. Strain the stock and set it aside.
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Heat butter in a large skillet over medium heat. Cook the shrimp until they turn pink and are nearly cooked through, about 1 to 2 minutes. Remove the shrimp from the pan and set them aside. Add shallots to the pan and cook, stirring, until softened and translucent, about 5 minutes.
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Stir in garlic, lemon zest, salt, and ground pepper. Cook for 30 seconds, then add the white wine. Bring to a boil and cook until the wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring to a boil, and simmer until the sauce is reduced by half, about 15 minutes.
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Meanwhile, fill a large pot with heavily salted water and bring to a boil. Once boiling, add the ravioli and stir. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is heated through, about 3 to 4 minutes. Drain the ravioli, reserving a little pasta water to thin the sauce if needed.
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Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and adjust the seasoning with salt and pepper. Gently fold the ravioli into the sauce.
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Place four ravioli on each of the four warmed plates or pasta bowls and top with the sauce. Garnish with chopped parsley and lemon zest.
Nutritional Information (per serving)
| 606 | Calories |
| 20g | Fat |
| 69g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 606 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 11g | 57% |
| Cholesterol 174mg | 58% |
| Sodium 911mg | 40% |
| Total Carbohydrate 69g | 25% |
| Dietary Fiber 8g | 28% |
| Total Sugars 8g | |
| Protein 29g | 57% |
| Vitamin C 50mg | 55% |
| Calcium 204mg | 16% |
| Iron 6mg | 34% |
| Potassium 645mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5