---
title: Lemon Dill Lobster Ravioli and Shrimp
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-and-shrimp-with-lemon-dill-sauce-5d92144a151e710e3f45c7eb
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Shellfish
  - Eggs
  - Milk
  - Wheat
tags: []
rating: 4.5
rating_count: 3300
source_chef: Recipe Development Team
nutrition:
  calories: 600
  protein: 33
  fat: 29
  saturated fat: 12
  carbohydrates: 43
  sugar: 7
  fiber: 6
  cholesterol: 300
  sodium: 1620
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/lemon-dill-lobster-ravioli-and-shrimp.avif"
---

Bring a #large pot{} of salted water to a simmer. Wash and dry all produce. Zest @lemon{2%unit}; cut into wedges. Pick and roughly chop fronds from @dill{½%oz}; discard stems. Rinse and pat @shrimp{20%oz} dry with paper towels; season all over with @salt{} and @pepper{}.

Trim ends from @zucchini{2%unit}. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Toss zucchini ribbons in a #large bowl{} with half the lemon zest, juice from 1 lemon wedge, a large drizzle of @olive oil{4%tsp}, @salt{}, and @pepper{}.

Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes.

While shrimp cooks, add @lobster ravioli{18%oz} to simmering water. Cook until tender and floating to the top, 3-4 minutes. Turn off heat, leaving ravioli in water.

Stir @veggie stock concentrate{2%unit} and ¼ cup water into pan with shrimp. Bring to a simmer over medium heat, then gently add ravioli using a slotted spoon. Reduce heat to low and stir in @sour cream{4%tbsp}, 1 TBSP @butter{2%tbsp}, half the dill, and a squeeze of lemon juice. Season with @salt{} and @pepper{}. TIP: If mixture seems dry, add a splash more water.

Divide ravioli mixture between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and dill. Serve with remaining lemon wedges on the side.