Creamy Lemon Spinach Ricotta Ravioli
with Seared Salmon, Roasted Bell Pepper & Parmesan
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Bell Pepper
1 unit
Roma Tomato
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
1 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
3 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• Place bell pepper and tomato 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 cool slightly, then transfer to a cutting board and thinly slice into strips.
While veggies roast, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crisp and salmon is almost cooked through, 5-7 minutes. Flip and cook on other side until cooked through, 1-2 minutes more. Transfer salmon to a plate. Wipe out pan.
• 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 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.
Use pan used for salmon here.
• 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, stir in 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.
Serve salmon atop pasta.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold flavors, especially with extra lemon. The salmon complemented the dish perfectly for most.
- Ease of prep: Very easy to prepare, though some found skipping the oven and using just a skillet simplified things further.
- Suggestions: Consider plating the ravioli separately and using the sauce as a dressing for a different presentation.
- Cooking tips: For even cooking, ensure salmon pieces are similar in size and thickness.
