Lobster and Shrimp Ravioli


North Atlantic lobster, Shrimp and mirepoix folded with a light sherry infused cream.

At a Glance

Item Code



2/3 lbs

Case Count

135 each


2.25" Square

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Lobster and Shrimp Ravioli with “Vongole Veraci” and Leeks

Ingredients (4 servings):

  • 20 ravioli
  • 20 clams
  • 2 tbsp Extra Virgin olive oil
  • 1 ea large leek (sliced)
  • 2 ea garlic cloves
  • ½ cup dry white wine
  • 4 tbsp butter
  • TT salt and white pepper
  • TT fresh Italian parsley (chopped)


Purge clams in cold lightly salted water to remove grit. Heat oil and sauté clams, leeks and garlic together briefly, then deglaze with white wine and reduce. Cover to trap steam and cook until clams are open. Remove them from the pan. Slightly reduce natural liquid. Finish with butter, seasoning and fresh herbs. Remove garlic cloves. Finish blanched ravioli in the sauce and allow thickening. Plate with the steamed clams.

About the Dish:

“ ‘Vongole veraci’ is a type of clam that is found throughout Italy. This species is the most commonly known type of clam in Italy. It is similar to the American Little Neck clam in appearance, although it is slightly smaller and has a distinctively different flavor.”

Lobster and Shrimp Ravioli with Meyer Lemon Cream

Ingredients (4 servings):

  • 28 ravioli
  • 2 ea small carrot (julienned)
  • 1 ea shallot (minced)
  • 1 ea Meyer lemon (juiced)
  • 12 oz shrimp (p&d)
  • 2 Tbsp heavy cream
  • 4 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh Italian Parsley (garnish)
  • TT salt and pepper


Sauté shallots and carrots in oil. Add shrimp and cook for a couple of minutes. Add Meyer lemon juice, whipping cream and capers. Reduce slightly, finish with butter and season. Toss with hot ravioli, plate and garnish with fresh parsley.

About the Dish:

“Inspired by the tastes of California the meyer lemon has a flavor that is a cross between traditional lemon and mandarin orange. Originally imported from Asia this verity of lemon grown primarily in the state of California has gained popularity in the US and can be found seasonally at many grocery stores across the nation.”

Lobster and Shrimp Ravioli with Trapanese Pesto and Swordfish Carpaccio

Ingredients (4 servings):

  • 12 ravioli (appetizer)
  • 4 ea vine ripe tomatoes (peeled)
  • 1/2 cup fresh basil, packed in
  • 1 tbsp. fresh mint, minced
  • ½ cup fresh parsley, packed in
  • ¼ cup almonds, peeled and roasted
  • 1 cup Caciocavallo cheese
  • 1 garlic cloves
  • 4 oz Ricotta Salata
  • 8 ea caperberries, quartered
  • TT salt and pepper
  • 2 tbsp. extra virgin olive oil
  • 12 oz fresh swordfish (sashimi grade)
  • Marinade : Juice of 1 lemon, Juice of 1orange, 1 thyme sprig stemmed, salt and pepper


In a blender, combine almonds, garlic, and ½ of the olive oil. Blend into a paste. Add basil, parsley and mint. Pulse until finely chopped. Add tomatoes and blend well into a puree. To finish, pulse in the remaining oil and Caciocavallo cheese. Combine marinade ingredients together and whisk to emulsify. Thinly slice swordfish and pound fish until paper thin using plastic wrap. Pour marinade over swordfish for 30-45 minutes (keep refrigerated). Plate hot ravioli with pesto, thin slices of the raw swordfish, and Ricotta Salata. Garnish with fresh herbs.

About the Dish:

“Trapani is a province within the Italian region of Sicily. This dish was inspired by local flavors within the region where Caciocavallo and Ricotta Salata cheeses are produced as well as a unique style of red tomato pesto. Swordfish is also a largely abundant within the region and prepared in many different styles.”

More Food Service Products




Cut Pasta



Cannelloni / Manicotti

Stuffed Pasta Shells





Pasta Sheets