HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Ricotta Tomato Ravioli
Creamy Ricotta Tomato Ravioli

Creamy Ricotta Tomato Ravioli

with Kale & Lemony Tuscan Sauce

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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.

Tags:Easy PrepVeggieCalorie Smart

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce


1 unit

Roma Tomato

1 clove


1 unit


9 ounce

Fresh Tomato Ricotta Ravioli

(ContainsEggs, Milk, Wheat)

1 tablespoon

Tuscan Heat Spice

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories540 kcal
Fat31 g
Saturated Fat16 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber9 g
Protein20 g
Cholesterol95 mg
Sodium1120 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.