Lobster Ravioli and Shrimp

🥘 Ingredients

• butter
  4 tbsp
• garlic
  4 clove
• heirloom grape tomatoes
  20 oz
• lobster ravioli
  18 oz
• pepper
• salt
• shrimp
  20 oz
• sour cream
  1/2 c
• tarragon
  ¼ ounce

🍳 Cookware

• large pot
• large pan
• paper towel

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve heirloom grape tomatoes lengthwise. Mince or grate garlic . Pick tarragon leaves from stems, then chop until you have 1 TBSP.

   heirloom grape tomatoes: 20 oz, garlic: 4 clove, tarragon: ¼ ounce
2. 

   2

   Melt 1 TBSP of butter in a large pan over medium heat. Add garlic and cook until fragrant, ⏱️ 1-2 minutes . Add tomatoes and cook until slightly softened, ⏱️ 2-3 minutes . Season with salt and pepper .

   butter: 4 tbsp, salt, pepper
3. 

   3

   Once water is boiling, add lobster ravioli to the pot. Cook until they are tender and float to the top, ⏱️ 4 minutes . Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.

   lobster ravioli: 18 oz
4. 

   4

   While ravioli cook, rinse shrimp , then pat dry with a paper towel . Add to the pan with tomatoes. Cook until just barely pink, ⏱️ 2-3 minutes . Season with salt and pepper.

   shrimp: 20 oz
5. 

   5

   Add ravioli to the pan with shrimp. Gently stir in sour cream , 1 TBSP butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

   sour cream: 1/2 c
6. 

   6

   Divide ravioli mixture between bowls. Garnish with remaining tarragon to taste and serve.