Creamy Lemon Spinach Ricotta Ravioli
with Seared Salmon, Roasted Bell Pepper & Parmesan
- Milk
- Eggs
- Wheat
- Fish
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!
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
1 clove
Garlic
1 unit
Tomato
1 unit
Bell Pepper
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
This was AMAZING. The ravioli filling, the touch of lemon, the cream sauce, roasted veggies, everything was perfect! I would want this again
The lemon juice and grated lemon peel really brighten the dish pairing well with the creamy sauce, and soft veggies and ravioli!
This is seriously one of the BEST recipes you have! I have had it several times and can't get enough. I love the roasted peppers and creamy, lemony sauce. Delicious.
Delicious! Would prefer to leave off lemon zest and just a squirt of lemon juice during prep. Also would cook ravioli longer than instructed it was not nearly al dente for that amount of time.
This dish was deceptively outstanding! I expected ravioli to taste rather pedestrian and was enormously and pleasantly surprised by the delicate, refined and complex flavors in the sauce, cooked vegetables and pasta.
No need to use the oven for this. That just makes the cooking more complicated. All you need is a skillet for cooking the veggies and a pot for the ravioli. This turned out fantastic. Delicious!
My daughter thought it was a little heavy on the lemon but I loved it. The ravioli portions are a bit smaller than other pasta dinners but still very good.
It tasted great but could use more veggies (maybe if there was spinach both in and outside of the ravioli). I was still hungry after eating.
The ravioli stuck together. Good flavor. Easy to make, just would make the pasta at the end, after the sauce is ready to put on it.
We steam our ravioli so it doesn't get soggy. We cut our veggies into bite sized pieces to better spread in the sauce and did not add butter. Still great!
