Lemon Dill Lobster Ravioli and Shrimp

🥘 Ingredients

• butter
  1 tbsp
• dill
  1 bunch
• lemon
  1 unit
• lobster ravioli
  12 oz
• olive oil
  2 tbsp
• shrimp
  6 oz
• sour cream
  3 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• peeler
• large bowl
• large pan
• slotted spoon

1. 

   1

   Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest lemon and cut into wedges. Pick and roughly chop fronds from dill and discard stems. Rinse and pat shrimp dry with paper towels; season all over with salt and pepper.

   lemon: 1 unit, dill: 1 bunch, shrimp: 6 oz
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. Toss zucchini ribbons in a large bowl with half the lemon zest, juice from 1 lemon wedge, a large drizzle of olive oil , salt, and pepper.

   zucchini: 1 unit, olive oil: 2 tbsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through ⏱️ 4 minutes .
4. 

   4

   While shrimp cooks, add lobster ravioli to simmering water. Cook until tender and floating to the top ⏱️ 4 minutes . Turn off heat, leaving ravioli in water.

   lobster ravioli: 12 oz
5. 

   5

   Stir veggie stock concentrate and ¼ cup water into pan with shrimp. Bring to a simmer over medium heat, then gently add ravioli using a slotted spoon . Reduce heat to low and stir in sour cream , butter , half the dill, and a squeeze of lemon juice. Season with salt and pepper.

   veggie stock concentrate: 1 unit, sour cream: 3 tbsp, butter: 1 tbsp
6. 

   6

   Divide ravioli mixture between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and dill. Serve with remaining lemon wedges on the side.