Pesto Shrimp & Lobster Filled Ravioli

🥘 Ingredients

• asparagus
  ½ lb
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• garlic
  1 clove
• grape tomatoes
  1 c
• italian seasoning
  1 tsp
• lemon
  1 unit
• lobster ravioli
  8 oz
• parmesan cheese
  ½ cup
• salt
  1 tsp
• shrimp
  1 lb
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Once boiling, gently add lobster ravioli to the pot. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3-4 minutes .

   lobster ravioli: 8 oz
2. 

   2

   Reserve 1 cup pasta cooking water, then drain.
3. 

   3

   Meanwhile, wash and dry 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: ½ lb, grape tomatoes: 1 c, lemon: 1 unit, garlic: 1 clove
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add asparagus and cook, stirring occasionally, until softened ⏱️ 2-3 minutes .

   cooking oil: 2 tbsp
5. 

   5

   Add tomatoes and cook, stirring occasionally, until lightly browned and softened ⏱️ 1-2 minutes .
6. 

   6

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

   salt: 1 tsp, black pepper: 1 tsp
7. 7

   Rinse shrimp under cold water, then pat dry with paper towels. Season all over with half the italian seasoning , salt, and pepper.

   shrimp: 1 lb, italian seasoning: 1 tsp
8. 8

   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 .
9. 9

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

   veggie stock concentrate: 1 unit, parmesan cheese: ½ cup
10. 10

    Add drained ravioli, veggies, and 1 tbsp butter to the pan with shrimp mixture. Gently toss until butter has melted and ravioli is thoroughly coated.

    butter: 1 tbsp