Lobster Ravioli in Tomato Cream Sauce with Shrimp

INGREDIENTS

• For the Shrimp Stock:
• 1/2 pound unpeeled large shrimp
• 1 yellow onion, quartered
• 2 stalks celery with leaves, cut into pieces
• 1 lemon, halved
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons whole black peppercorns
• 1/2 cup chopped fresh flat-leaf parsley
• 3 cups water
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• For the Sauce:
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup white wine
• 1 cup canned petite diced tomatoes
• 1/2 cup heavy cream
• salt and freshly ground black pepper to taste
• 16 lobster ravioli
• For Garnish:
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest