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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Fresh Tomato Ricotta Ravioli(ContainsEggs, Milk, Wheat)
Tuscan Heat Spice
Veggie Stock Concentrate
• 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.