Bavette Steak & Spinach Ricotta Ravioli
with Bell Pepper & Parmesan
- Milk
- Eggs
- Wheat
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!
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)
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Bell Pepper
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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 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.
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 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.
