Name:

HF Spinach Ricotta Ravioli

Description

With garlic tomato cream sauce & lemony zucchini ribbons

Serves 2-4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients
2 Cloves Garlic (4 Cloves for 4 servings)
1 Lemon (2 for 4)
1 Zucchini (2 for 4)
1/2 oz Almonds (1 oz for 4)
9 oz Spinach & Ricotta Ravioli (18 oz for 4)
1.5 oz Tomato Paste (3 oz for 4)
1 TBSP Italian Seasoning
4 TBSP Sour Cream (8 TBSP for 4)
2 TBSP Cream Cheese (8 TBSP for 4)
1 tsp Chili Flakes

Instructions
1. Prep & Marinate Zucchini
Bring a large pot of salted water to a boil. Wash and dry all produce.
Peel and finely chop garlic. Zest and quater lemon (for 4 servings zest 1 lemon and quater both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.
Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat and set aside.
2. Cook Ravioli
Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes.
Reserve 1/2 cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
3. Make Sauce
Melt 1 TBSP butter (2 TBSP for 4) in same pot over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes.
Whisk in sour cream, cream cheese, and 1/4 cup reserved pasta cooking water until combined and creamy. Stir in 1/4 tsp sugar (1/2 tsp for 4) and a pinch of chili flakes.
Add as much remaining lemon zest as you like and a squeeze of lemon juice to taste. Simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
4. Finish & Serve
Add drained ravioli to pot with sauce; gently stir to coat. Season with salt and pepper.
Divide ravioli between bowls and top with zucchini ribbons and almonds. Serve with any remaining lemon wedges on the side.

Length

25

Calories

570

Servings

2

Date Created

Created By

Jade Smidt

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