Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
4
Yield:
4 appetizer-size portions
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Shrimp Stock:
For the Sauce:
For Garnish:

Directions

Instructions Checklist
  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.

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  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.

  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.

  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.

  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.

  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.

  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts

606 calories; protein 28.7g 58% DV; carbohydrates 68.7g 22% DV; fat 20g 31% DV; cholesterol 174.3mg 58% DV; sodium 910.7mg 36% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2011
I gave this 4 stars because the sauce as is needed some changes. I added more heavy cream and some parmesan cheese to thicken it up. With those additions it was great. Read More
(33)

Most helpful critical review

Rating: 1 stars
01/09/2015
I followed every single solitary detail of this recipe. What ruined this recipe? The insane amount of lemon. One whole lemon cut in half and squeezing it's juice into the stock was a HUGE mistake. Compound this by later adding in 2 tspn of lemon zest. Ugh! Horrible!! This was BITTER. Not to mention 1 tspn of Kosher salt was way too much salt as well. And yes I do like lemon but in this dish it was overkill. If you want this recipe to go well here is what I recommend.Use half a lemon in the stock and don't squeeze the juice out at all just let the stock absorb it. And because you already have the lemon completely skip using the lemon zest period. Zest is bitter! Use 1/4 tspn of salt. If that's not enough add it to your OWN plate later! Also too much parsley - 1/4 cup would have been enough. Don't use Diced Petite Tomatoes. Go with Italian plum and shred them up. This sauce needs a little bit of sweetness to kill the bitterness of the lemon. I ended up having to add some sugar to kill the bitter flavor of this sauce. Read More
(1)
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/15/2011
I gave this 4 stars because the sauce as is needed some changes. I added more heavy cream and some parmesan cheese to thicken it up. With those additions it was great. Read More
(33)
Rating: 5 stars
11/17/2010
this is delicious. Read More
(22)
Rating: 5 stars
03/08/2010
Sauce is to die for! Read More
(20)
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Rating: 4 stars
11/03/2010
I USED THIS RECIPE AS A BASE I USED CHICKEN STOCK INSTEAD OF MAKING THE SHRIMP SAUCE OMITTED THE SHRIMP USED 1 CUP OF CREAM AND ADDED THYME AND GARLIC POWDER THEN I THICKENED IT WITH A BIT OF CORN STARCH IT WAS WONDERFUL JUST LIKE YOU WOULD GET AT A RESTAURANT. Read More
(14)
Rating: 5 stars
06/04/2010
Well I don't know what to say this recipe is simply delicious. I was in a pinch because I was out of ravioli I made it myself-using 2 cups sifted flour mixed with 1 egg pinch of salt and 1 tbsp olive oli-- rolled into dough with filling inside set on top of one another: fried mackerel(with olive oil chopped parsley dill black pepper and salt) slices of fried aubergine mozarella cheese and tomatoes. Then I followed this recipe as stated although I made a lot of changes eg substitute celery with spring onions and celery seeds I didn't have thyme so I omitted I actually boiled my raviolis for 3 minutes in the strained shrimp stock before making the sauce..added more dill to the sauce(love how the dills gave this dish a flavorful smell) substitute canned tomatoes with cherry tomatoes white wine with white grape juice and 2 tbsp cider vinegar. My sauce turned out thin but really it was perfect when teamed up with the ravioli. I didn't have heavy cream so I omitted and use whipped cream in a can and spray on top of my dish. This was the first time I learn what is ravioli and how to make them I was surprised myself it turns out soo juicy and tasty. I am impossible you can try it your way but overall this recipe is so hearty and delicious I love it! Read More
(13)
Rating: 5 stars
11/10/2010
Amazing! This is one of the best recipes I have yet to come across. No alterations needed. Great as is! Thank you for sharing!:) Read More
(12)
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Rating: 5 stars
02/24/2011
Very very good! Thank you Read More
(9)
Rating: 5 stars
08/13/2011
I did not do the shrimp stock. The sauce itself is incredible and does not need it. For the sauce I used nonfat milk and some cornstarch instead of heavy cream. I used a cheese ravioli instead of lobster ravioli. Then added some mushrooms. So very good and will definitely make again. Restaurant quality. Read More
(9)
Rating: 5 stars
03/22/2012
This is a SAUCE recipe not a Lobster Ravioli recipe. However the sauce was delicious and is rated based upon this recipe with changes. Still looking for a Lobster Rav recipe though. Will keep making this sauce in hopes I can pair them. Thank you!! Read More
(9)
Rating: 1 stars
01/09/2015
I followed every single solitary detail of this recipe. What ruined this recipe? The insane amount of lemon. One whole lemon cut in half and squeezing it's juice into the stock was a HUGE mistake. Compound this by later adding in 2 tspn of lemon zest. Ugh! Horrible!! This was BITTER. Not to mention 1 tspn of Kosher salt was way too much salt as well. And yes I do like lemon but in this dish it was overkill. If you want this recipe to go well here is what I recommend.Use half a lemon in the stock and don't squeeze the juice out at all just let the stock absorb it. And because you already have the lemon completely skip using the lemon zest period. Zest is bitter! Use 1/4 tspn of salt. If that's not enough add it to your OWN plate later! Also too much parsley - 1/4 cup would have been enough. Don't use Diced Petite Tomatoes. Go with Italian plum and shred them up. This sauce needs a little bit of sweetness to kill the bitterness of the lemon. I ended up having to add some sugar to kill the bitter flavor of this sauce. Read More
(1)