My son says his favorite Italian restaurant serves lobster ravioli with a plain cream sauce as the star item on its menu. I wanted a cream sauce, but with shrimp. And I only buy local fresh shrimp, not the easy-peel which is farm-raised shrimp. Farm-raised shrimp and fish are fed antibiotics and pellets for food, so I avoid them. And the taste difference is amazing. Fresh local fish and shrimp are so--- well --- fresh tasting. While the Monterey Pasta Company declares that their ravioli has no preservatives, it has to make you wonder how they can stay in a package for so long without 
deteriorating. Oh, well, half the meal was fresh.A cream sauce was the right choice for this meal. Tomato sauce would have overpowered the lobster. A mild cream sauce played in with the shrimp and lobster flavors and just accented them. We both enjoyed this detour from our normal entrees, and thanks to Sam's Club, the ravioli was a decent price. One-half of the double package was 15 oz. I cooked the half package, leaving us another package for later.
Probably because I added shrimp, we had plenty left over for a second meal and we're eagerly looking forward to reheating it on another night, very soon. Served with a green leafy salad, this meal was completely satisfying, and is quick to prepare. The ravioli cook in 5 minutes, and the sauce cooks alongside it. Easy peasy.
Lobster Ravioli with Shrimp Cream Sauce
Source: Judy's Kitchen
Rating: 10 out of 10
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INGREDIENTS:
1 package (15 oz.) Lobster ravioli
2 Tbsp. Smart Balance 50/50 butter blend
1 large garlic clove, grated or minced
2 Tbsp. flour
1/4 tsp. sea salt
1/8 tsp. black pepper
1/4 cup drinking-quality dry white wine
3/4 cup low-sodium chicken broth
1 lb. shucked and deveined shrimp
2 Tbsp. heavy cream
1/4 cup chopped fresh parsley
1/3 cup Parmesan cheese
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. Serve this with a nice green salad, if desired.
Yield: 2-4 servings (For us, 4 servings because we are not big eaters.)
