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.
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.
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.
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!
Amazing! This is one of the best recipes I have yet to come across. No alterations needed. Great as is! Thank you for sharing! :)
Very ,very good ! Thank you
* 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: 606
** Calories from Fat: 180
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