Creamy Lemon Spinach Ricotta Ravioli
with Roasted Bell Pepper & Parmesan
Creamy Lemon Spinach Ricotta Ravioli
Tender ravioli are coated in a bright, creamy lemon sauce with spinach and ricotta, then finished with roasted bell pepper and a savory Parmesan touch.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 2 tablespoon Cream Cheese
- 1 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan 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 wheat-free diets, swap the ravioli for a suitable gluten-free pasta stuffed with spinach and cheese or a plain chickpea pasta. For dairy-free needs, use plant-based cream cheese, sour cream, and Parmesan alternatives, or choose a vegan filled pasta.
What to serve with it
Serve with a crisp green salad, garlicky broccoli, or warm crusty bread to soak up the creamy sauce. A light white wine or sparkling water with lemon keeps the meal fresh and balanced.
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