Creamy Lemon Spinach Ricotta Ravioli
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Creamy Lemon Spinach Ricotta Ravioli

Creamy Lemon Spinach Ricotta Ravioli

with 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!

Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

1 clove


1 unit

Bell Pepper

1 unit


1 unit


9 ounce

Spinach and Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories550 kcal
Fat29 g
Saturated Fat15 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber5 g
Protein19 g
Cholesterol115 mg
Sodium760 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.


Large Pot
Baking Sheet
Large Pan



• 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.

Roast Veggies

• 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 browned, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

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 servings), then drain.

Cook Garlic

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

Make Sauce

• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined, then stir in roasted tomato and sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Finish & Serve

• 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 are 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.

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