Creamy Ricotta Tomato Ravioli
with Kale & Lemony Tuscan Sauce
Get ready for a plate of pasta-tively delicious and super speedy ravioli! These pasta pillows are stuffed with creamy ricotta and tomato, then coated in a luscious kale tomato sauce. Plus, it all comes together in under 20 minutes—we’re pretty sure you’ll get some rave-ioli reviews for tonight’s quick meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fresh Tomato Ricotta Ravioli
(Contains Eggs, Milk, Wheat)
Tuscan Heat Spice
Veggie Stock Concentrate
Not included in your delivery
• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; chop leaves into bite-size pieces if necessary. Dice tomato into ¼-inch pieces. Peel and mince garlic. Quarter lemon.
• Once water is boiling, add ravioli to pot. Immediately reduce to a low simmer. Cook until ravioli are tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add kale and tomato; season with half the Tuscan Heat Spice (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4); cook, stirring, until sauce has thickened, 1-2 minutes. • Remove from heat and stir in cream cheese, 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in a creamy sauce.
• Stir drained ravioli into pan with sauce until coated. • Divide ravioli between plates and serve with remaining lemon wedges on the side.