Lobster Ravioli with Tarragon Shallot Cream

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  • 4 pieces Lilly’s 100% Lobster Ravioli
  • 1 tbsp butter
  • 2 tsp minced shallots
  • 2/3 cup prepared tomato cream sauce or vodka sauce
  • 1 sprig fresh tarragon, chopped
  • 4 cherry tomatoes, diced
  • 2 tbsp chiffonade radicchio

How to Make It

  1. Boil ravioli in salted water for 4 to 6 minutes.
  2. Sauté shallots in butter until translucent.
  3. Add sauce to pan with shallots and butter and heat; fold in chopped tarragon.
  4. Add cherry tomatoes and cook for an additional 5 minutes.
  5. Toss ravioli with sauce until well incorporated, then serve.

Servings: 1

Pairing Suggestions: