Ricotta & Tomato Ravioli in Garlic Cream
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ricotta & Tomato Ravioli in Garlic Cream

Ricotta & Tomato Ravioli in Garlic Cream

with Zucchini & Toasted Buttery Panko

Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta. Toss them in a delicious cream sauce loaded with zucchini, scallions, and lemon, then give your bowl the crunch treatment with a shower of buttery toasted panko breadcrumbs. What’s that thumping sound? Oh yes, it’s the beating of our pasta-loving hearts!

Tags:
New
•Calorie Smart
•Easy Prep
•Quick
•Veggie
Allergens:
Wheat
•Eggs
•Milk

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 Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains Wheat)

9 ounce

Fresh Ricotta & Tomato Ravioli

(Contains Eggs, Milk, Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories630 kcal
Fat36 g
Saturated Fat20 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber7 g
Protein17 g
Cholesterol125 mg
Sodium1180 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
•Large Pan
•Strainer

Instructions

Prep
1

• Bring a large pot of salted water to a boil. (TIP: Cover pot with a lid to boil water faster.) Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

Toast Panko
2

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. • Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Ravioli
3

• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

Cook Sauce
4

• Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add scallion whites; cook, stirring occasionally, until softened and fragrant, 30-60 seconds more. • Stir in cream sauce base, stock concentrate, garlic powder, ½ cup reserved pasta cooking water, ¼ tsp sugar, and juice from half the lemon. (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)

Finish Ravioli
5

• Add drained ravioli to pan with sauce; turn to coat. Simmer until sauce has thickened, 1-2 minutes more. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Finish & Serve
6

• Divide ravioli between plates and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Meal right image

Explore Similar Recipes

Meal left image