Ricotta & Tomato Ravioli in Garlic Cream
with Zucchini & Toasted Buttery Panko
Ricotta & Tomato Ravioli in Garlic Cream
Tender ravioli in a silky garlic cream sauce with juicy tomato and ricotta flavors, finished with zucchini and a crisp buttery panko topping.
Ingredients
For 2 servings
- 4 ounce Cream Sauce Base
- 9 ounce Fresh Ricotta & Tomato Ravioli
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 2 unit Scallions
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories620
Protein17g
Carbs59g
Fat35g
Tags:
VeggieCalorie SmartFiber SmartQuickEasy PrepFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, use gluten-free ravioli and swap the breadcrumb topping for crushed gluten-free crumbs or toasted seeds. For dairy-free needs, choose a non-dairy ravioli and replace the cream sauce with a plant-based cream sauce or a silky cashew alternative.
What to serve with it
Serve with a crisp green salad or simple roasted broccoli to add freshness and balance the rich, creamy pasta. A glass of chilled white wine or sparkling water with lemon also works well for a light, bright finish.
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