Creamy Ricotta Tomato Ravioli
with Kale & Lemony Tuscan Sauce
Creamy Ricotta Tomato Ravioli
Tender ravioli in a creamy ricotta-tomato sauce with hearty kale and a bright lemony Tuscan finish. Comforting, fresh, and full of Italian-inspired flavor.
Ingredients
For 2 servings
- 2 tablespoon Cream Cheese
- 9 ounce Fresh Tomato Ricotta Ravioli
- 1 clove Garlic
- 4 ounce Kale
- 1 unit Lemon
- 1 unit Roma Tomato
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories530
Protein19g
Carbs55g
Fat31g
Tags:
VeggieCalorie SmartFiber SmartLow SugarEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
Use dairy-free cream cheese and a plant-based ricotta ravioli if you need a milk-free version, and choose an egg-free pasta if needed. For gluten-free diners, swap in gluten-free ravioli or stuffed pasta and check the stock and seasoning blend are gluten-free.
What to serve with it
Serve with a simple green salad or roasted broccoli to add freshness and extra veg. Warm bread or garlic toast works well for soaking up the bright, creamy sauce and making it more filling.
You might also like
7-Layer Dip Avocado Toasts
10 min580 cal
Speedy Refried Bean & Egg Burritos
15 min650 cal
Mushroom Ravioli with Kale & Walnuts
20 min640 cal
Melty Mushroom Ravioli
40 min530 cal
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal