Ricotta Tomato Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
Ricotta Tomato Ravioli
Tender ravioli filled with ricotta and tomato, topped with crisp toasted panko and bright lemony zucchini for a fresh, herb-finished pasta dish.
Ingredients
For 2 servings
- 2 tablespoon Cream Cheese
- 4 tablespoon Crème Fraîche
- 9 ounce Fresh Tomato Ricotta Ravioli
- 2 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 2.5 ounce Marinara Sauce
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories620
Protein18g
Carbs61g
Fat34g
Tags:
VeggieCalorie SmartFiber SmartQuickEasy PrepEasy CleanupFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, choose a plant-based ravioli and swap the creamy finish for a dairy-free alternative; skip the cheese-based elements if needed. For gluten-free diners, use gluten-free ravioli and breadcrumbs, since wheat is present in both.
What to serve with it
Serve with a crisp green salad, garlicky bread, or roasted broccoli to balance the rich ravioli. A light white wine or sparkling water with lemon also suits the bright, creamy flavors.
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