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Spinach Ricotta Stuffed Ravioli

Spinach Ricotta Stuffed Ravioli

with Garlic Tomato Cream Sauce & Spicy Lemon Zucchini Ribbons

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We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with fresh spinach and melty ricotta. Here, we toss the pasta pillows with tomato, tangy lemon juice, and a heavenly cream sauce. It’s all finished with zucchini ribbons and crunchy almonds for an extra oomph. Pasta-tively delicious!

Tags:Calorie SmartOne PanQuickVeggie
Allergens:Tree NutsMilkEggsWheat

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

1 unit

Lemon

1 unit

Zucchini

½ ounce

Almonds

(ContainsTree Nuts)

9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

1.5 ounce

Tomato Paste

1 tablespoon

Italian Seasoning

4 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Cream Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories570 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber8 g
Protein19 g
Cholesterol95 mg
Sodium840 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
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Peeler
Large Bowl
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core. • Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat. Set aside.

2

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.

3

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot 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 sour cream, cream cheese, and ¼ cup reserved pasta cooking water until combined and creamy. Stir in ¼ tsp sugar (½ tsp for 4) and a pinch of chili flakes. • Add as much remaining lemon zest as you like and a squeeze of lemon juice to taste. Simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.

4

• Add drained ravioli to pot with sauce; gently stir to coat. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide ravioli between bowls and top with zucchini ribbons and almonds. (TIP: Toast almonds before serving for a nuttier flavor.) Serve with any remaining lemon wedges on the side.