HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRicotta Tomato Stuffed Ravioli
Ricotta Tomato Stuffed Ravioli

Ricotta Tomato Stuffed Ravioli

with Toasted Panko Sauce, Lemony Squash & Parsley

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There’s nothing better than biting into ravioli and getting that release of flavors and textures. Here, our herbaceous, fresh tomato and cheese stuffed ravioli are given the crunch treatment. A toasted panko and creamy tomato sauce adds a light crunch, while lemony squash adds a refreshing burst (not to mention your daily dose of veggies) on top. Mamma mia! This is a meal you’re gonna love.

Tags:VeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

1 unit


2 clove


¼ ounce


¼ cup

Panko Breadcrumbs


9 ounce

Fresh Tomato Ricotta Ravioli

(ContainsEggs, Milk, Wheat)

1.5 ounce

Tomato Paste

1 tablespoon

Italian Seasoning

4 tablespoon

Crème Fraîche


2 tablespoon

Cream Cheese


1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat35 g
Saturated Fat20 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber8 g
Protein22 g
Cholesterol120 mg
Sodium1010 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve squash lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.


• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.


• Heat a drizzle of oil in pan used for panko over medium heat. Add squash and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.


• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.


• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for squash over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in crème fraîche, cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4) until combined and creamy. • Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. • Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.


• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide between bowls. Top with squash, toasted panko, and parsley. Serve.