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Seafood Lobster Ravioli

Seafood Lobster Ravioli

Lobster ravioli served with a seafood filled cream sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 3 people

Equipment

  • 1 Skillet
  • 1 Stock pot
  • 1 Citrus Juicer
  • 1 cheese grater or microplane

Ingredients
  

  • 1 package lobster ravioli any brand
  • 10 oz lobster meat
  • 10 colassal shrimp
  • 3 oz grape tomatoes
  • 6 oz spinach
  • 1 1/2 cup heavy cream
  • PGET All Purpose Seasoning
  • Red Pepper Flakes
  • 3 cloves garlic minced
  • 3/4 cup chardonnay
  • Juice of half a lemon
  • 1/4 cup parmesan grated, and more for serving

Instructions
 

  • Cook ravioli according to packaging.
  • To a separate bowl, add and season shrimp and lobster.
  • To a medium-high skillet, add in 2tbsp grapeseed oil and 2 tbsp butter, followed by the seafood. Sautee until no longer opaque. Remove from skillet and set aside.
  • To the same skillet, now on medium heat, add in 2 tbsp olive oil and grape tomatoes. Salt the tomatoes and cover for 3 minutes. This will allow the tomatoes to soften.
  • Add in minced garlic and sauté until fragrant. Follow with chardonnay and lemon juice. Allow liquid to reduce by half.
  • Once reduced, add in heavy cream and bring to a simmer. Season sauce with PGET All Purpose Seasoning and red pepper flakes.
  • Add parmesan cheese and pasta water as needed to thicken the sauce, before adding your spinach.
  • Once spinach has wilted, add in the ravioli, toss, and serve immediately
Keyword cooking with wine, lobster, pasta, ravioli, seafood, shrimp

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