Salmon & Spinach Ricotta Ravioli
with Bell Pepper & Parmesan
Craving a bit of sunshine? We’re right there with you. And while we can’t bring you perfect 80 degree weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta pillows stuffed with ricotta cheese and hearty spinach (already pretty awesome on their own), cloaked in a creamy, cheesy, lemon-spiked sauce. It’s gonna be a bright, bright, sunshiny meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Bell Pepper
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
1 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Peel and thinly slice garlic. Zest and quarter lemon.
• Place bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on middle rack until softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.
While bell pepper roasts, pat chicken or salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side; or cook salmon until skin is crisp and fish is almost cooked through, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest. Wipe out pan.
• When bell pepper is almost done roasting, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
Use pan used for chicken or salmon here.
• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined and creamy, then stir in sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, stir in more pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.
Slice chicken crosswise. Serve chicken or salmon atop ravioli.
Salmon is fully cooked when internal temperature reaches 145°.
