Pesto Shrimp & Lobster Filled Ravioli

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• butter
  2 tablespoon (tbsp)
• cooking oil
  3 teaspoon (tsp)
• garlic
  4 clove
• grape tomatoes
  8 oz
• italian seasoning
  1 tbsp
• lemon
  2 unit
• lobster ravioli
  18 oz
• parmesan cheese
  6 tbsp
• pesto
  1/2 c
• salt
• shrimp
  20 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Once boiling, gently add lobster ravioli to pot. Cook, stirring occasionally, until tender and floating to the top, ⏱️ 3-4 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

   lobster ravioli: 18 oz
2. 

   2

   Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus ; cut crosswise into 1-inch pieces. Halve grape tomatoes lengthwise. Zest and quarter lemon . Peel and mince or grate garlic .

   asparagus: 12 oz, grape tomatoes: 8 oz, lemon: 2 unit, garlic: 4 clove
3. 

   3

   Heat a drizzle of cooking oil in a large pan (preferably nonstick) 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 (save the rest for serving); season with salt and black pepper . Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.

   cooking oil: 3 teaspoon (tsp), salt, black pepper
4. 

   4

   Rinse shrimp under cold water, then pat dry with paper towels. Season with half the italian seasoning (all for 4 servings), salt, and pepper. Heat a drizzle oil in the same pan over medium-high heat. Once pan is hot, add shrimp and cook until opaque and cooked through, ⏱️ 3-4 minutes . Stir in garlic, veggie stock concentrate , juice from half the lemon, and half the parmesan cheese (save the rest for serving), plus 1/2 cup reserved pasta cooking water (1 cup for 4). Cook until sauce begins to thicken, stirring occasionally, ⏱️ 2-4 minutes . Turn off heat.

   shrimp: 20 oz, italian seasoning: 1 tbsp, veggie stock concentrate: 2 unit, parmesan cheese: 6 tbsp
5. 

   5

   Add drained ravioli, veggies, and 1 TBSP butter (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli is coated. Tip: if needed, stir in a splash more reserved pasta water.

   butter: 2 tablespoon (tbsp)
6. 

   6

   Stir pesto into pan until thoroughly coated. Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon lemons on the side.

   pesto: 1/2 c
7. 7

   Lobster ravioli are fully cooked when internal temperature reaches 165 degrees. Shrimp are fully cooked when internal temperature reaches 145 degrees.