Culinary Collection

Shrimp and Lobster Ravioli Rockefeller

with garlic broccolini and toasted breadcrumbs

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • ¼ tsp. Red Pepper Flakes
  • Info
    9 oz. Par-Cooked Shrimp & Lobster Ravioli
  • Info
    ¼ cup Italian Panko Blend
  • Info
    ½ oz. Flour
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 Garlic Cloves
  • 1 Lemon
  • 6 oz. Broccolini

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Small Non-Stick Pan
  • 1 Large Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Toast Panko

    Trim bottom end from broccolini and cut into 2" lengths. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Mince garlic. Place a small non-stick pan over medium-low heat and add 1 tsp. olive oil. Add panko to hot pan. Stir constantly until golden brown and fragrant, 2-5 minutes. Remove from burner. Set aside.

    [BETA: new photo]

  2. 2

    Cook the Broccolini

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until fragrant, 30-60 seconds. Add broccolini, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until tender, 5-7 minutes. Remove from burner. Top with red pepper flakes (to taste). While broccolini cooks, boil ravioli.

    [BETA: new photo]

  3. 3

    Cook the Ravioli

    Once water is boiling, add ravioli and cook until tender, 4-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.

  4. 4

    Start the Sauce

    Return pot used to cook pasta to medium-low heat and add 1 tsp. olive oil. Add flour and stir constantly until a light brown paste forms. While whisking or stirring vigorously, slowly pour in 1 Tbsp. pasta cooking water until completely incorporated. Repeat with remaining pasta cooking water, 1 Tbsp. at a time, until all pasta cooking water is incorporated, 5-7 minutes.

    [BETA: new photo w/ roux]

  5. 5

    Finish Sauce and Finish Dish

    Stir in cream base, half the cheese (reserve remaining for garnish), and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir in spinach until just wilted, 1-2 minutes. Remove from burner. Very gently, stir in ravioli and 1 tsp. lemon juice until coated. Taste, and add additional lemon juice if desired. Plate dish as pictured on front of card, topping ravioli with remaining cheese and toasted panko, and squeezing lemon wedges over meal to taste. Bon appétit!

    [BETA: new photo w/ finished pasta for continuity]

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