---
title: Lobster Ravioli with Chorizo
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-with-chorizo-5afb4284ae08b551fe709b04
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Wheat, Eggs, Milk, Shellfish]
tags: [Spicy, Seafood, Italian, Quick, Dinner]
rating: 4.5
rating_count: 922
source_chef: Sara Heilman
review_highlights: [{theme: Flavor, text: Rich sherry cream sauce pairs beautifully with sweet lobster and savory chorizo}, {theme: Ease of prep, text: Simple steps and quick cook time make this an elegant weeknight meal}]
image: "https://images.recipes.furrysalamander.com/lobster-ravioli-with-chorizo.avif"
---
Preheat oven to 450°F. Bring a #medium pot{} of salted water to a gentle boil. Line a #baking sheet{} with #aluminum foil{}. Halve, peel, and finely mince @shallot{1%unit}. Thinly slice @garlic{2%cloves}. Trim ends from @fresh pork chorizo{8%oz}, peel off casings, and cut meat into ¼-inch cubes.

In a #small bowl{}, whisk together @honey{2%tbsp}, 2 tsp @olive oil{2%tbsp}, ¼ tsp @chili flakes{¼%tsp}, and a few large pinches of salt. Halve @carrot{4%unit} lengthwise. Place on lined baking sheet and toss with honey mixture. Roast in oven until tender ~{15%minutes}.

While carrots roast, melt 1 tbsp @butter{1%tbsp} in a #large pan{} over medium heat. Add @panko breadcrumbs{½%cup} and toss to coat. Toast, stirring occasionally, until golden ~{3%minutes}. Season with salt and pepper, then transfer to a small plate.

Once water boils, add @lobster ravioli{12%oz} to pot. Cook until just tender ~{2%minutes}. Reserve ¾ cup cooking water, then drain. Meanwhile, add chorizo to pan used for panko over medium heat. Cook, stirring occasionally, until lightly crisped ~{5%minutes}.

Add @heirloom grape tomatoes{1%unit}, shallot, and garlic to pan with chorizo. Cook, stirring occasionally, until shallot is just softened ~{3%minutes}. Pour in 2 tsp @sherry vinegar{2%tsp} and cook ~{1%minute}. Add @cream cheese{2%oz} and ½ cup reserved ravioli water; stir until smooth. Season with salt and pepper.

Gently stir ravioli and half the @parsley{½%cup} into pan with chorizo and sauce. Divide between plates. Sprinkle toasted panko over top. Serve with carrots on the side and garnish with remaining parsley.