---
title: Pesto Shrimp & Lobster Filled Ravioli
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pesto-shrimp-lobster-filled-ravioli-63178901f4e14bb93d040fd3
servings: 2
time_required: 35 minutes
difficulty: Medium
allergens:
  - Shellfish
  - Milk
tags:
  - Seafood
  - Pasta
  - Italian
  - Quick
rating: 4.5
rating_count: 688
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Some found it tasty, while others felt it lacked depth. Consider using lobster or shrimp stock to enhance the seafood flavor.
  - theme: Ease of prep
    text: A few found the recipe complex; cooking times may need adjusting, especially for asparagus on electric stoves.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Lobster/pesto-shrimp-lobster-filled-ravioli.avif"
---
Bring a large pot of salted water to a boil. Once boiling, gently add @lobster ravioli{8%oz} to the pot. Cook, stirring occasionally, until tender and floating to the top ~{3-4%minutes}.

Reserve 1 cup pasta cooking water, then drain.

Meanwhile, wash and dry produce. Trim and discard woody bottom ends from @asparagus{½%lb}; cut crosswise into 1-inch pieces. Halve @grape tomatoes{1%cup} lengthwise. Zest and quarter @lemon{1%unit}. Peel and mince or grate @garlic{1%clove}.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add asparagus and cook, stirring occasionally, until softened ~{2-3%minutes}.

Add tomatoes and cook, stirring occasionally, until lightly browned and softened ~{1-2%minutes}.

Remove pan from heat. Stir in half the lemon zest; season with @salt{1%tsp} and @black pepper{1%tsp}. Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.

Rinse @shrimp{1%lb} under cold water, then pat dry with paper towels. Season all over with half the @italian seasoning{1%tsp}, salt, and pepper.

Heat a drizzle of oil in the pan over medium-high heat. Once hot, add shrimp and cook, stirring occasionally, until opaque and cooked through ~{3-4%minutes}.

Stir in garlic, @veggie stock concentrate{1%unit}, juice from half the lemon, half the @parmesan cheese{½%cup}, and ½ cup reserved pasta cooking water. Cook, stirring occasionally, until sauce begins to thicken ~{2-4%minutes}. Turn off heat.

Add drained ravioli, veggies, and 1 tbsp @butter{1%tbsp} to the pan with shrimp mixture. Gently toss until butter has melted and ravioli is thoroughly coated. [- TIP: If needed, stir in more reserved pasta cooking water a splash at a time.]

Stir @pesto{2%tbsp} into the pan with ravioli until thoroughly coated.

Divide ravioli between plates. Sprinkle with remaining parmesan cheese and remaining lemon zest. Serve with remaining lemon wedges on the side.