Spinach Ricotta Ravioli

Name: Spinach Ricotta Ravioli Includes recyclable aluminum tray
Total time: 35 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Oven-Ready Aluminum Trays; 4 ounce Cream Sauce Base; 1 teaspoon Garlic Powder; 1 teaspoon Chili Flakes; 2.5 ounce Marinara Sauce; 3 tablespoon Parmesan Cheese; 9 ounce Spinach and Ricotta Ravioli; Salt; Pepper; Cooking Spray; Butter; 5 ounce Spinach; 1 unit Ciabatta Bread

Includes recyclable aluminum tray

Recipe Development TeamPublished on December 09, 2024

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This crowd-pleasing Italian oven bake requires next to no prep (or cleanup!). Tender spinach and ricotta-filled ravioli, fresh leafy spinach, and a creamy blush marinara sauce bubble away in our oven-ready tray. Finish this rich, savory bake with Parmesan and chili flakes and serve with buttery ciabatta toasts for a delicious meal in a flash!

Tags:

Veggie

•Fiber Smart

•Easy Prep

•New

Allergens:

Milk

•Eggs

•Wheat

•Soy

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 Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Oven-Ready Aluminum Trays

4 ounce

Cream Sauce Base

(Contains: Milk)

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

2.5 ounce

Marinara Sauce

3 tablespoon

Parmesan Cheese

(Contains: Milk)

9 ounce

Spinach and Ricotta Ravioli

(Contains: Milk, Eggs, Wheat)

5 ounce

Spinach

1 unit

Ciabatta Bread

(Contains: Wheat, Soy)

Not included in your delivery

Salt

Pepper

Cooking Spray

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories700 kcal

Fat33 g

Saturated Fat18 g

Carbohydrate67 g

Sugar7 g

Dietary Fiber6 g

Protein22 g

Cholesterol140 mg

Sodium1230 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

•Aluminum Foil

Instructions

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Coat oven-ready tray with nonstick cooking spray. Gently separate ravioli.

• In oven-ready tray, combine marinara, cream sauce base, garlic powder, a pinch of salt, and pepper. Add ravioli; stir until evenly coated. (For 4 servings, divide everything evenly between two trays.) • Evenly top ravioli mixture with spinach. TIP: Spread the spinach out and press down, making sure no leaves hang over the edges of your tray!

• Coat a large piece of foil (two pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with prepared foil. Bake on middle rack until ravioli are tender and spinach has wilted, 25-30 minutes. (For 4, bake two trays side by side on middle rack.) • When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.

• Remove foil from spinach ricotta ravioli bake (careful— watch out for steam!). Stir to thoroughly combine spinach. Taste and season with salt and pepper if desired. • Divide between shallow bowls; top with Parmesan and as many chili flakes as you like. Serve with toasts on the side.