Name:

HF Creamy Lemon Spinach Ricotta Ravioli

Description

With Bell Pepper & Parmesan

Serves 2-4

Prep time: 10 minutes

Cook time: 40 minutes

Calories 570

Ingredients
1 Bell Pepper (2 for 4)
1 Tomato (2 for 4)
1 Clove Garlic (2 Cloves for 4)
1 Lemon
9 oz Spinach and Ricotta Ravioli (18 oz for 4)
2 Tsp Veggie Stock Concentrate (4 tsp for 4)
2 TBSP Cream Cheese (4 TBSP for 4)
1 1/2 TBSP Sour Cream (3 TBSP for 4)
3 TBSP Parmeasan Cheese (6 TBSP for 4)

Instructions
1. Prep
Adjust rack to middle postion and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
2. Roast Veggies
Place bell pepper and toato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down.
Roast on middle rack until veggies are softened and lightly charred, 20-25 minutes.
Let bell pepper and cool slightly, then transfer to a cutting board and thinly slice into strips.
3. Cook Pasta
When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes.
Reserve 1/2 cup pasta cooking water (1 cup for 4), then drain.
4. Cook Garlic
Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
5. Make Sauce
Add stock concentrate, cream cheese, sour cream, half the parmesan, 1/4 cup reserved pasta cooking water (1/2 cup for 4), and 1 TBSP butter (2 TBSP for 4) to pan with garlic.
Whisk until combined and creamy, then stir in roasted tomato and sliced bell pepper.
Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. Finish & Serve
Add drained ravioli to pan with sauce; gently toss until throughly coasted. If necessary, stir in more pasta cooking water a splash at a time until ravioli are coasted in a creamy sauce.
Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.

Length

50

Calories

570

Servings

Date Created

Created By

Jade Smidt

Actions

To perform actions, please log in