Creamy Tarragon Lobster and Shrimp Ravioli
with Lemony Panko Topping
This luxurious lobster-stuffed ravioli dish is full of succulent shrimp and smothered in a creamy tarragon sauce. Baby spinach, hearty zucchini and a lemony panko topping complete this show-stopping meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
200 g
Zucchini
56 g
Baby Spinach
1 unit
Lemon
50 g
Shallot
7 g
Chives
7 g
Tarragon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
113 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Halve zucchini lengthwise, then cut into 1/4-inch half-moonsPeel, then finely chop shallot.Finely chop chives.Roughly chop tarragon leaves.Roughly chop spinach.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add panko. Cook, stirring often, until golden-brown, 4-5 min. (TIP: Keep an eye on panko so it doesn't burn!)Remove from heat. Season with salt and pepper, then stir in lemon zest.Transfer panko to a small bowl. Carefully wipe the pan clean.
Reheat the same pan over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots and cooking wine. Cook, stirring occasionally, until shallots begin to soften, 1-2 min.Add cream and cream cheese. Cook, stirring often, until cream cheese melts, 1-2 min. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove from heat.
Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.**Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return ravioli to the same pot, off heat.
Add tarragon, reserved pasta water, spinach, half the Parmesan and 1 tbsp lemon juice (dbl for 4 ppl) to the pan with sauce. (TIP: Add 1/8 tsp sugar, if desired.) Cook, stirring occasionally, until spinach wilts, 1 min. Season with salt and pepper, to taste.Transfer sauce to the pot with ravioli, then stir gently to combine.
Divide ravioli between bowls.Sprinkle panko topping, chives and remaining Parmesan over top.Squeeze a lemon wedge over top, if desired.
