Lobster Ravioli in Tomato Cream Sauce with Shrimp
Ingredients
- ½ 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
- ½ cup chopped fresh flat-leaf parsley
- 3 cups water
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup white wine
- 1 cup canned petite diced tomatoes
- ½ cup heavy cream
- salt and freshly ground black pepper to taste
- 16 lobster ravioli
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
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Instructions
- Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
- To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
- Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
- Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
- Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
- Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.
Source
Original recipe: View Original