Name:

HF Ricotta tomato Ravioli w/Toasted Panko

Description

Plus lemony squash & parsley

Serves 2-4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients
1 Yellow Squash (2 for 4 servings)
1 Lemon
2 Cloves Garlic (4 Cloves for 4)
1/4 oz Parsley
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4)
9 oz Fresh Ricotta Tomato Ravioli (18 oz for 4)
1.5 oz tomato Paste (3 oz for 4)
1 TBSP Italian Seasoning
4 TBSP Creme Fraiche (8 TBSP for 4)
2 TBSP Cream Cheese (4 TBSP for 4)
1 tsp Veggie Stock Concentrate (2 tsp for 4)

Instructions
1. Prep
Bring a large pot of salted water to a boil. Wash and dry all produce.
Trim and halve squash lenghtwise; slice crosswise into 1/2 inch thick half moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
2. Toast Panko
Melt 1 TBSp butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; seaso with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.
3. Cook Squash
Heat a drizzle of oil in pan used for panko over medium heat. Add squash and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes.
Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.
4. 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, 3-4 minutes.
Reserve 1/2 cup pasta cooking water, then drain and set aside.
5. Make Sauce
Meanwhile, melt 1 TBSP butter (2 TBSP for 4) in pan used for squash 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 creme fraiche, cream cheese, stock concentrate, and 1/4 cup reserved pasta cooking water (1/2 cup for 4) until combined and creamy. Stir in 1/4 tsp sugar (1/2 tsp for 4); season with salt and pepper.
Stir in a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce is slightly thickened, 1-2 minutes more.
6. Finish & Serve
Gently stir drained ravioli into pan with sauce. Season with salt and pepper.
Divide between bowls. Top with squash, toasted panko, and parsley. Serve

Length

25

Calories

640

Servings

2

Date Created

Created By

Jade Smidt

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