Garden Spinach Ricotta Ravioli
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Garden Spinach Ricotta Ravioli

Garden Spinach Ricotta Ravioli

with Zucchini Ribbons, Tomato & Creamy Lemon Sauce

Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and pillowy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Yep, this delicious dish is loaded with chopped and ribboned zucchini, diced tomato, and a bevvy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts…

Tags:
Veggie
Quick
Calorie Smart
Allergens:
Milk
Eggs
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

1 unit

Zucchini

2 unit

Scallions

9 ounce

Spinach and Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Roma Tomato

1 unit

Lemon

1 teaspoon

Italian Seasoning

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber7 g
Protein21 g
Cholesterol100 mg
Sodium1160 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

Peeler
Zester
Medium Pot
Strainer
Large Pan

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

Cook Ravioli
2

• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

Cook Veggies
3

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and Italian Seasoning; cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.

Make Sauce
4

• Reduce heat under pan with veggies to medium, then stir in stock concentrate, a squeeze of lemon juice, and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Reduce heat to low and cook for 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until sauce reaches a creamy consistency.

Finish Pasta
5

• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Carefully stir in drained ravioli. Simmer until sauce is thickened, 1-2 minutes. Season with salt, pepper, and lemon zest to taste.

Serve
6

• Divide ravioli mixture between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

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