Lobster Ravioli in Tomato Cream Sauce with Shrimp

Ingredients

• For the Shrimp Stock:
• 1/2 pound unpeeled large shrimp
• 1 yellow onion, quartered
• 2 stalks celery with leaves, cut into pieces
• 1 lemon, halved
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons whole black peppercorns
• 1/2 cup chopped fresh flat-leaf parsley
• 3 cups water
• For the Sauce:
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup white wine
• 1 cup canned petite diced tomatoes
• 1/2 cup heavy cream
• salt and freshly ground black pepper to taste
• 16 lobster ravioli
• For Garnish:
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Shallot	1 tbsp minced (10g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Basil	5 leaves fresh (2.5g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Sauce	not in our table	0
Ravioli	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.