lobster ravioli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 509.7
- Total Fat: 12.3 g
- Cholesterol: 345.6 mg
- Sodium: 1,191.6 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 2.3 g
- Protein: 35.6 g
View full nutritional breakdown of lobster ravioli calories by ingredient
Number of Servings: 6
Ingredients
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2 Tbsp. butter
2 large garlic clove, grated or minced
4 Tbsp. flour
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2 cup drinking-quality dry white wine
1.5 cup low-sodium chicken broth
2 lb. shucked and deveined shrimp
4 Tbsp. fat free half and half
1/4 cup chopped fresh parsley
1/2 cup Parmesan cheese
3 package (18 oz. total) Lobster ravioli
Directions
Bring a large pot of salted water to the boil. When it's ready, add the ravioli and off the heat. You can cover the ravioli. Do not let it boil for an extended period. It's ok if it boils in the beginning, but when you off the heat, it should die down. If you cover the pan, it should cook gently in the very hot water while you prepare the sauce.
In large heavy saute pan, saute the garlic in the SB over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add the shrimp and let it cook about 2 minutes, then stir in the cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary (If sauce is too thick, add more broth.) Don't worry about the shrimp being cooked enough. Off the heat, put the lid on and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish.
If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TLA003.
In large heavy saute pan, saute the garlic in the SB over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add the shrimp and let it cook about 2 minutes, then stir in the cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary (If sauce is too thick, add more broth.) Don't worry about the shrimp being cooked enough. Off the heat, put the lid on and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish.
If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TLA003.
Member Ratings For This Recipe
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SWERLEY99
