Ravioli Aragosta Recipe
Lobster, shrimp and scallop ravioli topped with mushrooms, romas, shallots, scallions, and an asiago cream sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli and Sauce Ingredients
Method
Cooking Directions
- 1
Prepare the Ravioli
Cook the ravioli according to package instructions. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add shallots and sauté until translucent. Then add mushrooms, diced Roma tomatoes, and scallions. Cook until the mushrooms are tender and the tomatoes are slightly softened.
- 3
Make the Cream Sauce
Reduce heat to low. Add heavy cream to the skillet and stir in grated Asiago cheese. Cook until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
- 4
Combine Ingredients
Gently fold in the lobster, shrimp, and scallops into the sauce. Cook for an additional 2-3 minutes until the seafood is heated through.
- 5
Serve
Serve the ravioli on plates and generously spoon the lobster seafood cream sauce over the top. Garnish with extra scallions if desired.
