---
title: Lobster Ravioli in a Lemony Cream Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-in-a-lemony-cream-sauce-62bb148ab6a0f47c72077162
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Eggs
  - Shellfish
  - Wheat
tags:
  - Seafood
  - Italian
  - Dinner
  - Cream Sauce
  - Pasta
rating: 4.5
rating_count: 1400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the creamy lemon sauce, though some found it overpowering.
  - theme: Ease of prep
    text: Several noted it was time-consuming with many steps and pans, but most felt the effort was worthwhile.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Lobster/lobster-ravioli-in-a-lemony-cream-sauce.avif"
---
Bring a #large pot{} of salted water to a boil.

Heat a #large pan{} over medium-high heat. Add @bacon{1%unit}; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ~{8%minutes}.

Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

While bacon cooks, wash and dry produce.

Halve and peel @shallot{1%unit}; finely chop half the shallot. Peel and mince @garlic{1%clove}. Zest and quarter @lemon{1%unit}.

Heat a large drizzle of @cooking oil{1%tbsp} in pan used for bacon over medium-high heat. Add @grape tomatoes{1%cup}; season with salt and pepper. Cook until lightly charred and beginning to burst ~{2%minutes}. [- - If tomatoes have not burst yet, gently press them with a spatula. -] Turn off heat; transfer to plate.

Heat 1%tbsp @butter{3%tbsp} and a drizzle of cooking oil in same pan over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened and fragrant ~{2%minutes}. Turn off heat; stir in @cream sauce base{1%unit}, a pinch of salt, and pepper.

Once water is boiling, add @lobster ravioli{1%unit} to pot and reduce heat to low. Cook, stirring occasionally, until tender and floating to the top ~{3%minutes}. Reserve 1%cup pasta cooking water, then gently drain.

Meanwhile, heat 1%tbsp butter in a #small pan{} over medium-high heat. Add @panko breadcrumbs{1%cup} and cook, stirring, until golden brown ~{4%minutes}. Turn off heat; season with salt and pepper. Set aside.

Return pan with sauce to low heat. Stir in blistered tomatoes, @chicken stock concentrate{1%unit}, lemon zest, ⅓%cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally and gently crushing some of the tomatoes ~{1%minute}.

Stir in half the @spinach{2%cups}; cook until wilted ~{3%minutes}. Add drained ravioli and 1%tbsp butter; gently stir until butter has melted and ravioli is coated in a creamy sauce. [- - If necessary, stir in more pasta cooking water a splash at a time. -] Taste and season with salt and pepper.

In a #large bowl{}, toss bacon, half the @parmesan cheese{½%cup}, remaining spinach, juice from remaining lemon, and a drizzle of @olive oil{1%tbsp}. Top with half the panko. Season with salt and pepper.

Divide ravioli between bowls. Sprinkle with remaining panko and remaining parmesan. Serve with spinach salad on the side.