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Creamy Spinach Ravioli with Meatballs
Creamy Spinach Ravioli with Meatballs

Creamy Spinach Ravioli with Meatballs

Zucchini, Grape Tomatoes & Parmesan

Recipe Development Team
Recipe Development TeamPublished on June 24, 2024

Web Description: Get ready to indulge in a hearty pasta bowl with this speedy meal! You’ll sizzle up juicy grape tomatoes, zucchini, and fully cooked beef meatballs with garlic and Italian herbs, then simmer in a rich cream sauce. Toss in tender spinach and ricotta ravioli, then shower with Parmesan cheese for a perfect finish in no time at all.

Tags:
Quick
Easy Prep
New
Allergens:
Egg
Milk
Gluten

The quantities provided above are averages only.

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

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

8 ounce

Fully Cooked Beef Meatballs

(Contains: Egg, Milk, Gluten)

9 ounce

Spinach and Ricotta Ravioli

(Contains: Egg, Milk, Gluten)

1 teaspoon

Garlic Powder

1 tablespoon

Tuscan Heat Spice

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories870 kcal
Fat51 g
Saturated Fat25 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber4 g
Protein39 g
Cholesterol255 mg
Sodium1750 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.

Utensils

Medium Pot
Large Pan
Strainer

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut zucchini into half-moons. Halve tomatoes lengthwise. Quarter meatballs.

Sizzle
2

• Gently add ravioli to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until floating to the top, 4-5 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4), then drain. • While ravioli cook, drizzle oil in a hot large pan. Add zucchini; season with salt and pepper and cook until starting to soften, 2-3 minutes. Add tomatoes, meatballs, half the garlic powder, and 1 tsp Tuscan Heat Spice (all the garlic powder and 2 tsp Tuscan Heat Spice for 4). Cook until tomatoes begin to break down, 2-3 minutes more.

Toss
3

• Stir cream sauce base and cream cheese into pan with meatball mixture. • Add drained ravioli and cook, stirring, until coated in a creamy sauce (if sauce is too thick, stir in reserved pasta cooking water a splash at a time). Season with salt and pepper if desired.

Serve
4

• Sprinkle Parmesan over ravioli and meatballs and serve.

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