Lobster Ravioli & Shrimp Recipe

Gather all ingredients and prep mise en place: pat dry lobster ravioli, peel and devein shrimp, crumble sausage, finely dice the onion, mince garlic, trim broccolini, zest lemon, and measure lemon juice, wine, and seasonings.

In a large skillet over medium heat, add 1 tablespoon olive oil. Add crumbled Italian sausage and cook until browned, breaking into crumbles and rendering fat.

Add the diced onion and minced garlic to the sausage and sauté until the onion is translucent and fragrant, about 2-3 minutes.

Toss in the broccolini and sauté until bright green and just tender, about 3-4 minutes. Season lightly with salt and pepper. Remove broccolini and sausage from the pan and set aside.

In a separate pot, bring salted water to a boil for the lobster ravioli. Cook lobster ravioli according to package instructions until al dente, usually 4-6 minutes. Drain and set aside with a light drizzle of olive oil to prevent sticking.

Wipe the skillet clean and heat another 1 tablespoon olive oil over medium heat. Pat the shrimp dry and season with a pinch of salt and pepper. Sauté the shrimp until opaque and pink, about 1-2 minutes per side. Remove shrimp from the pan and set aside.

Lemon Beurre Blanc

In a small saucepan over medium heat, add the 1/2 cup white wine and minced shallot. Reduce until almost dry, about 5 minutes. Reduce heat to low and whisk in 1/2 cup unsalted butter, 1 tablespoon at a time, until the sauce is smooth and emulsified. Stir in 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season with salt and white pepper if desired.

Return the sausage-onion mixture to the skillet. Add the reserved broccolini back to the pan and drizzle with a portion of the beurre blanc sauce, tossing to coat.

Gently fold in the cooked lobster ravioli and shrimp, just until warmed through and coated in the sauce. Do not overwork the ravioli.

Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, whisk in a splash of warm broth or water to loosen.

To serve, plate the ravioli and shrimp with broccolini, drizzle with extra beurre blanc to taste, and finish with additional lemon zest or a squeeze of lemon.