"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." — ugamuddy
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For the Shrimp Stock:
unpeeled large shrimp
yellow onion, quartered
celery with leaves, cut into pieces
whole black peppercorns
chopped fresh flat-leaf parsley
For the Sauce:
freshly ground black pepper
canned petite diced tomatoes
salt and freshly ground black pepper to taste
chopped fresh flat-leaf parsley
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.
this is delicious.
Sauce is to die for!
Amazing! This is one of the best recipes I have yet to come across. No alterations needed. Great as is! Thank you for sharing! :)
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.
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!
Very ,very good ! Thank you
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lobster Ravioli in Tomato Cream Sauce with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 180
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