Creamy Lemon Spinach Ricotta Ravioli

Creamy Lemon Spinach Ricotta Ravioli

with Roasted Bell Pepper & Parmesan

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Craving a bit of sunshine? We’re right there with you. And while we can’t bring you perfect 80 degree weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta pillows stuffed with ricotta cheese and hearty spinach (already pretty awesome on their own), cloaked in a creamy, cheesy, lemon-spiked sauce. It’s gonna be a bright, bright, sunshiny meal!

Tags:VeggieCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 unit

Bell Pepper

1 unit

Roma Tomato

1 unit


9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

3 teaspoon

Olive Oil

1 tablespoon





1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber11 g
Protein19 g
Cholesterol120 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position 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.


• Drizzle each bell pepper half with olive oil and season with salt and pepper; place cut sides down on one side of a baking sheet. • Toss tomato on empty side with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until veggies are softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.


• When veggies are almost done, carefully 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 ½ cup pasta cooking water (1 cup for 4 servings), then drain.


• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.


• Add ¼ cup reserved pasta cooking water (½ cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), 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.


• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, add more pasta cooking water a splash at a time until ravioli is coated 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.