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Ricotta Tomato Stuffed Ravioli
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Ricotta Tomato Stuffed Ravioli

Ricotta Tomato Stuffed Ravioli

with Toasted Panko, Lemony Squash & Parsley

There’s nothing better than biting into ravioli and getting that release of flavors and textures. Here, our fresh tomato and ricotta ravioli are given the crunch treatment thanks to a toasted panko topping. Creamy tomato sauce and lemony squash add refreshing bursts of flavor (not to mention your daily dose of veggies). Mamma mia! This is a meal you’re gonna love.

Easy Prep
Easy Cleanup
Calorie Smart

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Squash

1 unit


2 clove


¼ ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

9 ounce

Fresh Tomato Ricotta Ravioli

(Contains Eggs, Milk, Wheat)

2.5 ounce

Marinara Cup

1 tablespoon

Italian Seasoning

4 tablespoon

Crème Fraîche

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories630 kcal
Fat36 g
Saturated Fat20 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber9 g
Protein21 g
Cholesterol120 mg
Sodium1100 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.


Large Pot
Large Pan
Small Bowl



• 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.

Toast Panko

• 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.

Cook Squash

• Heat a drizzle of oil in same pan 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.

Cook Ravioli

• 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 (1 cup for 4 servings), then drain and set aside.

Make Sauce

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for squash over medium-high heat. Add garlic, marinara sauce, 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 melted and combined. • 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.

Finish & Serve

• 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.

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