with Crispy Shallots
This twist on pasta al limone uses seafood ravioli to up the luxe factor! Creamy lemon sauce cloaks each fluffy, stuffed pillow of pasta. It's perfect for a date night at home!
Allergens
Utensils
Tags
Seafood Ravioli
350 g
Shallot
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Garlic, cloves
2 unit(s)
Chili Pepper
1 unit(s)
Cream
113 mL
Cream Cheese
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream Sauce Spice Blend
1 tbsp
Baby Spinach
28 g
Crispy Shallots
28 g
Salt
0.063 tsp
Unsalted Butter
1.5 tbsp
Pepper
0.063 tsp
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then crispy shallots and half the garlic.
- Cook, stirring often, until fragrant and toasted, 2-3 min.
- Transfer to a small bowl. Stir in lemon zest and half the chives.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then chopped shallots. Cook, stirring often, until softened, 1-2 min.
- Add remaining garlic, half the Cream Sauce Spice Blend (use all for 4 ppl) and 1/4 tsp (1/2 tsp) chilies. (NOTE: Reference heat guide.)
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (1 cup) water, cream and cream cheese. Bring to a simmer.
- Cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min.
- While sauce simmers, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.**
- Reserve 1/4 cup (1/2 cup) pasta water, then drain ravioli.
- Stir spinach, lemon juice and half the Parmesan into sauce.
- Reduce heat to low, then add ravioli. Toss gently to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli and any remaining sauce in the pan between plates.
- Sprinkle crispy shallot topping, remaining Parmesan and any remaining chilies over top, if desired.
- Squeeze a lemon wedge over top, if desired.
940
kcal
Calories
58
g
Fat
35
g
Saturated Fat
82
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
26
g
Protein
225
mg
Cholesterol
1160
mg
Sodium
1.5
g
Trans Fat
600
mg
Potassium
500
mg
Calcium
6
mg
Iron
