Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you. 

This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what? 

Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at https://www.hellofresh.com/tasty with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Time: 30 Minutes
Serves 4

Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream

Bring a large pot of salted water to a boil. 

Melt 2 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Add ravioli to pan with shrimp. Gently stir in sour cream, 2 tbsp butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!

Surf & Turf Spaghetti (Spaghetti alla Mare e Terra)

How do you make your favorite pancetta or bacon pasta healthier? By adding seafood and plenty of vegetables to it, of course! 

For flavor (and to hit the spot!), this Surf and Turf Spaghetti has just a touch of pancetta, but delivers a nutritional punch with an amazing amount of garlic, plenty of fennel and cherry tomatoes, and for an omega-3 boost, shrimp and octopus. Just check out my nutritional analysis below the recipe. 

Each serving comes with a reasonable 550 calories and almost half of your vitamin A, vitamin C, calcium, and iron. Not bad, right? Pasta doesn’t have to be a guilty pleasure after all! 

Adrian decided that we’d call this one Spaghetti alla Mare e Terra because he’s cute like that. Somehow he still remembers Italian from studying abroad in Florence over a decade ago. I wish I had that memory, but at least I can rely on his when we're overseas!

Surf & Turf Spaghetti (Spaghetti alla Mare e Terra)

Time: 40 Minutes
Serves 6

¾ lb spaghetti
2 tbsp olive oil, divided
4 oz pancetta, diced
8 garlic cloves, minced
10-12 dried birdseye chili peppers, briefly toasted, roughly chopped
2 tsp fennel seeds, crushed
3 medium fennel bulbs, cored, cut into thin wedges
1 pint cherry tomatoes, halved
2 cups (16 oz) chicken broth
1 lb medium shrimp, peeled and deveined
4 tbsp parsley, finely chopped, divided
Juice and zest of 2 lemons
2 (4 oz) cans octopus in olive oil
1 ¼ cups Parmesan Reggiano, divided
Kosher salt and freshly ground black pepper, to taste
Garlic-infused olive oil, to finish (optional)

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and return to pot. 

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add pancetta and cook until lightly browned. Transfer pancetta to paper towels and set aside. 

To the same skillet, heat 1 tbsp olive oil over medium heat. Add garlic, chilies, and fennel seeds, scraping up any browned pancetta bits, and stirring until fragrant, about 1 minute. Add fennel wedges and sauté until soft, 6 minutes. Add cherry tomatoes, and cook gently for 4 more minutes. Then stir in broth, shrimp, 2 tbsp parsley, and juice of 1 lemon, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Uncover the skillet and cook, stirring occasionally, for about 5 minutes, or until liquid has reduced by half. 

Add reserved spaghetti to the fennel mixture and stir in octopus and its oil, cooking until the liquid is absorbed, about 5 minutes. Gently stir in the pancetta, half the parmesan, and season to taste with salt and pepper. Serve on plates or in shallow bowls garnished with remaining parsley, parmesan, lemon zest, and drizzled lemon juice and garlic-infused olive oil. 

Nutrition Analysis Per Serving: 550 Calories, 17g fat (5g saturated), 60g carbs, 7g fiber, 55g protein, 45% vitamin A, 50% vitamin C, 40% calcium, 40% iron