Creamy Lemon Spinach Ricotta Ravioli
with Roasted Bell Pepper & Parmesan
- Milk
- Eggs
- Wheat
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 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)
Not included in your delivery
1 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The bright lemon and roasted bell peppers create amazing flavor, though some found it too lemony while others wanted more citrus.
- Ease of prep: Super quick and easy to make, though many skip roasting peppers and sauté them instead to save time.
- Suggestions: Add more garlic, extra tomatoes, or vegetables like zucchini and onions; consider adding protein like chicken or shrimp for heartiness.
- Portions: Consistently too small for two people with only 9-11 ravioli total; many suggest doubling the portion size.
- Sauce: Not enough sauce for the amount of ravioli; add extra pasta water or increase cream cheese and sour cream quantities.
Reviews from our home cooks
The spinach ricotta ravioli was delicious, and the sauce was nicely tangy instead of being too alfredo-like, healthier than all butter & cream. I liked having the fresh wilted spinach too and there was just the right amount of parmesan. I added some artichoke to mine as well for more veggies/fiber, it went well with the lemon. I skipped the bell pepper since I don't like peppers, didn't miss any flavor at all. Yummy!
The lemon spinach ricotta ravioli was delicious. I specifically enjoyed the red pepper flavor mixed with the lemon and spinach. Next time I will remember to order the garlic bread to enjoy with the meal. A+!
This dish was absolutely amazing. We recently went out to an expensive Italian restaurant, and the quality/taste of the food did not even compare to this Creamy Lemon Spinach Ricotta Ravioli. Well done Hello Fresh!!
I LOOOOOOVE everything about this pasta. The spinach, ricotta-filled ravioli are so tasty, they just melt in your mouth. The creamy lemon sauce was the cherry on top.
You can't go wrong with spinach Ricotta Ravioli. What I love about 'Hello Fresh' is that the recipes provided with the ingredients help me feel like an accomplished cook. I've gained new cooking techniques and a better understanding of what helps flavors stand out.
The lemon in this dish really brightens the flavors of the ravioli. The bell pepper adds a bit of crunch and sweetness. Creamy and delicious.
A delicious pasta dish. The spinach ricotta pasta was flavorful on its own but coupled with the fresh sauce and veggies, a wonderful hearty delight.
Spinach ravioli was great - I wish I could buy packets of them at the grocery. The sauce was a bit overpowering but I thought the flavors would work well together if it could be a bit milder. The red Bell pepper was cooked too long and ended up pretty mushy. I'd cook it less time next time. Good recipe overall.
One of my very favorites. The only thing I love more is the Garden Spinach Ricotta Ravioli. I love anything with lemon sauce. The other person in this house also loves this, but she's partial to very spicy dishes as favorites. So four stars from her, eight from me!
The ravioli was delicious. The lemon added brightness that cut through the richness of the ricotta. The only thing that marred the dish was the skin on the roasted pepper. It tasted bitter and the texture was like cellophane. The skin should be removed after roasting.
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