Creamy Lemon Spinach Ricotta Ravioli
with Philadelphia Cream Cheese, Bell Pepper & Parmesan
Creamy Lemon Spinach Ricotta Ravioli
Tender ravioli are coated in a creamy lemon sauce with spinach, ricotta, cream cheese, bell pepper, and Parmesan for a bright, comforting pasta dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 2 tablespoon PHILADELPHIA® Cream Cheese
- 1 unit Roma Tomato
- 2 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories600
Protein19g
Carbs64g
Fat32g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free or dairy-free needs, choose a ravioli and creamy base made without eggs, milk, and cheese, since the filled pasta and sauce both rely on those allergens. For a lighter or lactose-free option, use a non-dairy cream cheese and yogurt-style swap, and skip the Parmesan or use a vegan alternative.
What to serve with it
Serve with a crisp green salad or roasted broccoli to balance the rich, citrusy sauce. Warm crusty bread also works well for soaking up every bit of the creamy coating.
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