Creamy Ricotta Tomato Ravioli

Name: Creamy Ricotta Tomato Ravioli with Kale & Lemony Tuscan Sauce
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Kale; 1 unit Roma Tomato; 1 clove Garlic; 1 unit Lemon; 9 ounce Fresh Tomato Ricotta Ravioli; 1 tablespoon Tuscan Heat Spice; 1 unit Veggie Stock Concentrate; 2 tablespoon Cream Cheese; 2 teaspoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper

with Kale & Lemony Tuscan Sauce

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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

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 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

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

PDF

• 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.

• 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.

• 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.