Lobster Ravioli in Tomato Cream Sauce with Shrimp

Great sauce for lobster ravioli. It works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a huge difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Ingredients :

 

1. ½ pound unpeeled large shrimp

2. 1 yellow onion, quartered

3. 2 stalks celery with leaves, cut into pieces

4. 1 lemon, halved

5. 1 tablespoon dried basil

6. 1 tablespoon dried oregano

7. 1 tablespoon dried thyme

8. 2 tablespoons whole black peppercorns

9. ½ cup chopped fresh flat-leaf parsley

10. 3 cups water

11. 1 tablespoon unsalted butter

12. 1 shallot, minced

13. 2 cloves garlic, minced

14. 2 teaspoons lemon zest

15. 1 teaspoon kosher salt

16. ¼ teaspoon freshly ground black pepper

17. 1 cup white wine

18. 1 cup canned petite diced tomatoes

19. ½ cup heavy cream

20. salt and freshly ground black pepper to taste

21. 16 lobster ravioli

22. For Garnish:

23. 1 tablespoon chopped fresh flat-leaf parsley

24. 1 teaspoon lemon zest

Directions :

1. Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
2. To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
3. Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
4. Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
5. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
6. Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
7. Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.