Recipe by ugamuddy
"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."
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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!
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.
Amazing! This is one of the best recipes I have yet to come across. No alterations needed. Great as is! Thank you for sharing! :)
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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