---
title: "Lobster-Filled Ravioli & Shrimp"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-filled-ravioli-and-shrimp-620c1ec315295878ed2ab905
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags: []
rating: 4.5
rating_count: 5400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious combination of seafood and creamy lemon sauce, though some found the lobster ravioli bland or fishy."
  - theme: Ease of prep
    text: "Most found it quick and easy to make, with clear instructions; a few noted it took longer than expected."
nutrition:
  calories: 900
  protein: 38
  fat: 58
  saturated fat: 30
  carbohydrates: 56
  sugar: 8
  fiber: 6
  cholesterol: 380
  sodium: 1920
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/lobster-filled-ravioli-shrimp.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce.

Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}. 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.

Rinse @shrimp{20%ounce} under cold water, then pat dry with @paper towels{}. Season with @salt{} and @pepper{}.

Heat a large drizzle of @cooking oil{2%teaspoon} in a #large, preferably nonstick pan{} over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, ~{4%minutes}.

Turn off heat; transfer shrimp to a plate and set aside. Wipe out pan.

Heat 1 TBSP @butter{6%tablespoon} (2 TBSP for 4 servings) and a large drizzle of @olive oil{2%teaspoon} in the same pan over low heat. Add scallion whites and cook, stirring, until softened, ~{2%minutes}.

Turn off heat; stir in @cream cheese{4%tablespoon} and @sour cream{4%tablespoon} until smooth.

Once water is boiling, add @lobster ravioli{18%ounce} to the pot and reduce heat to low. Cook, exploring occasionally, until ravioli are tender and float to the top, ~{4%minutes}.

Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from the pot.

Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water (1/2 cup for 4 servings) and juice from half the lemon (whole lemon for 4).

Add 2 TBSP butter; stir constantly until melted. Repeat with another 2 TBSP butter; cook until sauce is creamy, ~{2%minutes}. TIP: If sauce seems too thick, stir in more pasta cooking water a splash at a time.

Stir in shrimp and zucchini ribbons; cook until zucchini is just tender, ~{2%minutes}. Add drained ravioli and gently stir to coat.

Turn off heat. Season with salt and pepper.

Divide ravioli mixture between plates. Sprinkle with @Parmesan cheese{½%cup}, scallion greens, and as much lemon zest and @chili flakes{1%teaspoon} as you like. Serve with any remaining lemon wedges on the side.