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Ricotta Tomato Stuffed Ravioli & Shrimp

with Toasted Panko, Lemony Squash & Parsley

Ricotta Tomato Stuffed Ravioli & Shrimp

Plump ravioli and shrimp are paired with bright lemony squash, fresh parsley, and crispy toasted panko for a comforting pasta dinner with a lively finish.

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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
  • ¼ cup Panko Breadcrumbs
  • ¼ ounce Parsley
  • 10 ounce Shrimp
  • 1.5 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Squash

Additional Ingredients

  • 2 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ¼ teaspoon Sugar
Ricotta Tomato Stuffed Ravioli & Shrimp
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories780
Protein39g
Carbs70g
Fat40g
Tags:
Protein SmartFiber SmartMass Gain FriendlyEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾Wheat

Swaps and substitutions

For a shellfish-free plate, swap the shrimp for sautéed mushrooms, chickpeas, or firm tofu. For dairy-free needs, choose a ravioli without ricotta and replace the creamy elements with a plain plant-based alternative; wheat-free diners can use gluten-free ravioli and breadcrumbs.

What to serve with it

Serve with a crisp green salad or simple roasted broccoli to balance the rich pasta and shrimp. Warm garlic bread or extra lemon wedges work well if you want a more filling, bright finish.

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