Spinach Ricotta Ravioli
with Creamy Bell Pepper Sauce & Parmesan
- Milk
- Eggs
- Wheat
Spinach ricotta ravioli is tossed in a creamy sauce built from sautéed garlic, cream cheese, sour cream, and roasted bell pepper strips. The bell peppers are charred in the oven until tender and sweet before being stirred into the sauce, which is brightened with a squeeze of fresh lemon. A finish of lemon zest and Parmesan brings the whole dish together.
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 clove
Garlic
1 unit
Bell Pepper
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, core, and seed bell pepper. 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.
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.
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 needed, stir in more reserved 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.
