Lemony Lobster Ravioli

🥘 Ingredients

• Parmesan cheese
  ½ cup
• black pepper
  1 tsp
• butter
  1 tbsp
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• lemon
  1
• lobster ravioli
  18 oz
• olive oil
• salt
  1 tsp
• scallions
  4
• sour cream
  4 tbsp
• zucchini
  2

🍳 Cookware

• large pot
• zester
• peeler
• large pan
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Using a zester , zest and quarter lemon .

   scallions: 4, lemon: 1
2. 

   2

   Trim ends from zucchini . Using a peeler , shave zucchini lengthwise into ribbons, rotating as you go until you get to the seedy core; discard core.

   zucchini: 2
3. 

   3

   Heat 1 TBSP butter and a large drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook, stirring, until softened ⏱️ 1 minute . Add cream cheese and sour cream , then reduce heat to low. Cook, stirring, until sauce is smooth. Turn off heat.

   butter: 1 tbsp, olive oil, cream cheese: 4 tbsp, sour cream: 4 tbsp
4. 

   4

   Once water is boiling, gently add lobster ravioli to the pot. Reduce to a low simmer. Cook until tender and floating to the top, ⏱️ 4 minutes . Reserve 1 cup pasta cooking water, then drain using a strainer .

   lobster ravioli: 18 oz
5. 

   5

   Add zucchini ribbons, 1/3 cup reserved pasta cooking water, 1 TBSP butter, and juice from half the lemon to the pan with sauce. Cook over low heat, stirring, until zucchini is tender, ⏱️ 3 minutes . Add ravioli and another 1 TBSP butter. Stir until pasta is thoroughly combined and butter has melted, ⏱️ 2 minutes . Season with salt and black pepper . 4 SERVINGS: Use ½ cup reserved pasta cooking water and 2 TBSP butter with the zucchini ribbons. TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

   salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Divide ravioli between plates. Sprinkle with Parmesan cheese , scallion greens, chili flakes , and lemon zest to taste. Serve with remaining lemon wedges on the side.

   Parmesan cheese: ½ cup, chili flakes: 1 tsp