Crab, Shrimp, & Lobster Ravioli
Crab, Shrimp, & Lobster Ravioli
Ingredients
For the Seafood Filling
- 8 ounces cooked shrimp, peeled, deveined, and roughly chopped
- 6 ounces lump crab meat, picked clean of shells
- 4 ounces cooked lobster meat, roughly chopped
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon old bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Ravioli and Sauce
- 18 ounces fresh or frozen cheese ravioli
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/4 cup canned crushed tomatoes
- 5 ounces fresh spinach, roughly chopped
- 2 garlic, cloves, minced
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the seafood filling: In a medium bowl, combine the chopped shrimp, lump crab meat, and chopped lobster meat. Add the softened cream cheese, 1/4 cup grated Parmesan cheese, minced parsley, garlic powder, onion powder, Old Bay seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until well combined. Set aside.
⏱️ 10 min
- 2
Cook the ravioli: Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min•🌡️ 212
- 3
Start the sauce: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
⏱️ 4 min
- 4
Build the sauce: Gradually whisk in the heavy cream and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken slightly. Stir in the crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using).
⏱️ 5 min
- 5
Combine and finish: Add the chopped spinach to the sauce and cook until wilted, about 2-3 minutes. Stir in the 1/2 cup grated Parmesan cheese until melted and the sauce is creamy. Gently fold in the cooked ravioli and the prepared seafood filling. Heat through for 2-3 minutes, ensuring all ingredients are well coated and warmed.
⏱️ 8 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crab, Shrimp, & Lobster Ravioli
For the Seafood Filling
- 8 ounces cooked shrimp, peeled, deveined, and roughly chopped
- 6 ounces lump crab meat, picked clean of shells
- 4 ounces cooked lobster meat, roughly chopped
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon old bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Ravioli and Sauce
- 18 ounces fresh or frozen cheese ravioli
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/4 cup canned crushed tomatoes
- 5 ounces fresh spinach, roughly chopped
- 2 garlic, cloves, minced
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the seafood filling: In a medium bowl, combine the chopped shrimp, lump crab meat, and chopped lobster meat. Add the softened cream cheese, 1/4 cup grated Parmesan cheese, minced parsley, garlic powder, onion powder, Old Bay seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until well combined. Set aside.
⏱️ 10 min - 2
Cook the ravioli: Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min•🌡️ 212 - 3
Start the sauce: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
⏱️ 4 min - 4
Build the sauce: Gradually whisk in the heavy cream and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken slightly. Stir in the crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using).
⏱️ 5 min - 5
Combine and finish: Add the chopped spinach to the sauce and cook until wilted, about 2-3 minutes. Stir in the 1/2 cup grated Parmesan cheese until melted and the sauce is creamy. Gently fold in the cooked ravioli and the prepared seafood filling. Heat through for 2-3 minutes, ensuring all ingredients are well coated and warmed.
⏱️ 8 min - 6
Serve immediately, garnished with additional grated Parmesan cheese if desired.