Creamy Lemon Spinach Ricotta Ravioli
with Seared Salmon, Roasted Bell Pepper & Parmesan
Creamy Lemon Spinach Ricotta Ravioli
Tender ravioli in a bright, creamy lemon sauce, topped with seared salmon, sweet roasted bell pepper, and a sprinkle of Parmesan for a rich, fresh finish.
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
- 10 ounce Salmon
- 2 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 3 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories950
Protein48g
Carbs64g
Fat58g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a vegetarian plate, swap the salmon for roasted mushrooms, chickpeas, or pan-seared tofu to keep the meal hearty. To avoid dairy, use a plant-based cream cheese and sour cream, and skip the Parmesan or choose a vegan alternative.
What to serve with it
Serve with a crisp green salad or steamed green beans to balance the rich, creamy pasta and salmon. Warm crusty bread is also a good fit for soaking up the lemony sauce.
