Pesto Shrimp & Lobster Filled Ravioli
with Lemony Asparagus & Grape Tomatoes
Pesto Shrimp & Lobster Filled Ravioli
Tender ravioli filled with shrimp and lobster is tossed with bright pesto, then paired with lemony asparagus and sweet grape tomatoes for a fresh, elegant pasta dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 9 ounce Lobster Ravioli
- 3 tablespoon Parmesan Cheese
- 4 tablespoon Pesto
- 10 ounce Shrimp
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories770
Protein38g
Carbs61g
Fat41g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp and lobster filling for mushroom or cheese-filled ravioli and keep the rest of the dish. For dairy-free or vegetarian needs, use a dairy-free pesto and leave off the Parmesan, then add extra lemon for brightness.
What to serve with it
Serve with a crisp green salad or warm crusty bread to catch the bright, savory sauce. A simple white wine or sparkling water with lemon keeps the meal feeling fresh and balanced.
