Lemon Dill Lobster Ravioli and Shrimp

🥘 Ingredients

• butter
  2 tbsp
• dill
  ½ oz
• lemon
  2 unit
• lobster ravioli
  18 oz
• olive oil
  4 tsp
• pepper
• salt
• shrimp
  20 oz
• sour cream
  4 tbsp
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• large bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest lemon ; cut into wedges. Pick and roughly chop fronds from dill ; discard stems. Rinse and pat shrimp dry with paper towels; season all over with salt and pepper .

   lemon: 2 unit, dill: ½ oz, shrimp: 20 oz, salt, pepper
2. 

   2

   Trim ends from zucchini . 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 , salt , and pepper .

   zucchini: 2 unit, olive oil: 4 tsp, salt, pepper
3. 

   3

   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.
4. 

   4

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

   lobster ravioli: 18 oz
5. 

   5

   Stir veggie stock concentrate 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 , 1 TBSP butter , half the dill, and a squeeze of lemon juice. Season with salt and pepper . TIP: If mixture seems dry, add a splash more water.

   veggie stock concentrate: 2 unit, sour cream: 4 tbsp, butter: 2 tbsp, salt, pepper
6. 

   6

   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.