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Creamy Ricotta Tomato Ravioli
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Creamy Ricotta Tomato Ravioli

Creamy Ricotta Tomato Ravioli

with Kale & Lemony Tuscan Sauce

Get ready for a plate of pasta-tively delicious and super speedy ravioli! These carby 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 Prep
Veggie
Calorie Smart
Allergens:
Eggs
Milk
Wheat

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

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

1 unit

Roma Tomato

1 clove

Garlic

1 unit

Lemon

9 ounce

Fresh Tomato Ricotta Ravioli

(Contains Eggs, Milk, Wheat)

1 tablespoon

Tuscan Heat Spice

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories530 kcal
Fat31 g
Saturated Fat16 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber8 g
Protein19 g
Cholesterol95 mg
Sodium1110 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

Large Pot
Strainer
Large Pan

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; chop half the leaves into bite-size pieces (all for 4 servings). Dice tomato into ¼-inch pieces. Peel and mince garlic. Quarter lemon.

Cook Ravioli
2

• Once water is boiling, add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.

Make Sauce
3

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add chopped 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; stir in cream cheese, 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice until melted and combined. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.

Finish & Serve
4

• Gently stir drained ravioli into pan with sauce until coated. • Divide ravioli between plates and serve with remaining lemon wedges on the side.

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