---
title: Pesto Shrimp & Lobster Filled Ravioli
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pesto-shrimp-lobster-filled-ravioli-63178901f4e14bb93d040fd3
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Shellfish
  - Milk
tags: []
rating: 4.5
rating_count: 688
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Some users found it tasty, while others felt it lacked depth. Consider using lobster or shrimp stock to enhance the seafood flavor.
  - theme: Ease of prep
    text: A few found the recipe complex cooking times may need to be adjusted, especially for asparagus on electric stoves.
nutrition:
  calories: 460
  protein: 26
  fat: 32
  saturated fat: 9
  carbohydrates: 17
  sugar: 6
  fiber: 4
  cholesterol: 205
  sodium: 1400
  potassium: 680
  calcium: 250
  iron: 2.8
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Lobster/pesto-shrimp-lobster-filled-ravioli.avif"
---

Bring a #large pot{} of salted water to a boil. Once boiling, gently add @lobster ravioli{18%ounce} to pot. Cook, stirring occasionally, until tender and floating to the top, ~{3-4%minutes}. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from @asparagus{12%ounce}; cut crosswise into 1-inch pieces. Halve @grape tomatoes{8%ounce} lengthwise. Zest and quarter @lemon{2%unit}. Peel and mince or grate @garlic{4%clove}.

Heat a drizzle of @cooking oil{3%teaspoon (tsp)} in a #large pan{} (preferably nonstick) over medium-high heat. Add asparagus and cook, stirring occasionally, until softened, ~{2-3%minutes}. Add tomatoes and cook, stirring occasionally, until lightly browned and softened, ~{1-2%minutes}. Remove pan from heat. Stir in half the lemon zest (save the rest for serving); season with @salt{} and @black pepper{}. Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.

Rinse @shrimp{20%ounce} under cold water, then pat dry with paper towels. Season with half the @italian seasoning{1%tablespoon} (all for 4 servings), salt, and pepper. Heat a drizzle oil in the same pan over medium-high heat. Once pan is hot, add shrimp and cook until opaque and cooked through, ~{3-4%minutes}. Stir in garlic, @veggie stock concentrate{2%unit}, juice from half the lemon, and half the @parmesan cheese{6%tablespoon} (save the rest for serving), plus 1/2 cup reserved pasta cooking water (1 cup for 4). Cook until sauce begins to thicken, stirring occasionally, ~{2-4%minutes}. Turn off heat.

Add drained ravioli, veggies, and 1 TBSP @butter{2%tablespoon (tbsp)} (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli is coated. Tip: if needed, stir in a splash more reserved pasta water.

Stir @pesto{8%tablespoon} into pan until thoroughly coated. Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon lemons on the side.

Lobster ravioli are fully cooked when internal temperature reaches 165 degrees. Shrimp are fully cooked when internal temperature reaches 145 degrees.