Low-Lift Spinach Ravioli & Turkey Rosa Sauce
Enjoy a head start with prepped ingredients
- Wheat
- Milk
- Eggs
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Tonight, ground turkey and tender zucchini simmer with spinach-ricotta ravioli in a rich rosa sauce featuring marinara and crème fraîche. The one-pot dish is finished with a vibrant pesto drizzle, a sprinkle of Parmesan, and a crunchy crouton topping. Quick, delicious, and ready when you are!
Ingredients
14 ounce
Marinara Sauce
1 unit
Croutons
(Contains: Wheat, Milk)
10 ounce
Ground Turkey
4 tablespoon
Pesto
(Contains: Milk)
1 unit
Zucchini
2 tablespoon
Crème Fraîche
(Contains: Milk)
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
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Set aside ½ cup water (1 cup for 4 servings) for Step 3.
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Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat. Add turkey*, zucchini, and Italian Seasoning. Cook, stirring and breaking up meat into pieces, until turkey is nearly cooked through and zucchini begins to soften, 2-3 minutes.
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Season with salt and pepper.
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Add reserved water and marinara to pot with turkey; stir to combine.
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Add ravioli; stir to evenly coat. Cover pot and cook until ravioli are tender, 3 minutes. Uncover and reduce heat to medium. Cook, stirring constantly, until turkey and ravioli are fully cooked and sauce has thickened, 3-4 minutes more.
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Turn off heat and stir in crème fraîche until combined; season with salt and pepper.
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Gently crush croutons in their bag.
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Divide ravioli and turkey rosa sauce between bowls; drizzle with pesto. Garnish with Parmesan and croutons. Serve.
