Lobster Ravioli with Jumbo Shrimp

This easy recipe for lobster ravioli with jumbo shrimp uses purchased ravioli, but if you’re lucky enough to have home-made, all the better.  Look for fresh high-quality ravioli in specialty food markets or even in your supermarket’s produce or refrigerated section. (See notes below ingredients.)  Shrimp, so beautifully adaptable to many recipes, make a dramatic appearance here both visually and in flavor. It’s texture, as well, pairs perfectly with tender pasta and delicate lobster.

1. 1. Put on a pot of pasta water to boil, and add 15 ml (1 tablespoon) salt or as desired. Place a large skillet over medium heat, add 15 ml (1 tablespoon) oil and garlic. Saute garlic until softened and transfer it to a plate.

2. Increase heat to medium-high. When pan is very hot, add shrimp one at a time in a single layer to sear one side. When first side is seared (about 2 minutes) turn to sear opposite side (another minute or two) then remove from pan.

3. Turn down heat and add more olive oil; how much depends on how many servings you’re making. Add wine and stir with oil to loosen pan drippings. Add butter to taste, also depending on how many servings; about 15-30 ml (1-2 tablespoons) per serving. Season with pepper. Stir shrimp and garlic into the sauce and keep warm while cooking pasta.

4. Add the pasta to the pot of water and cook until the ravioli are tender and float to the top, about 2 minutes. When pasta is done, add it to the pan with shrimp and garlic; make sure everything gets coated with sauce and is well-heated. If more sauce is needed add a bit of pasta water to bring it to the desired thickness. Serve with shrimp sitting atop the raviolis, a healthy spoonful of sauce (making sure everyone gets some garlic chunks), and a large wedge of lemon.