Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce
/Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you.
This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what?
Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at https://www.hellofresh.com/tasty with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!
Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce
Time: 30 Minutes
Serves 4
Ingredients
Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream
Directions
Bring a large pot of salted water to a boil.
Melt 2 tbsp 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.
Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.
While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
Add ravioli to pan with shrimp. Gently stir in sour cream, 2 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.
Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!
