Ricotta Tomato Stuffed Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
Ricotta Tomato Stuffed Ravioli
Tender ravioli filled with creamy ricotta and tomato, finished with crisp toasted panko, bright lemony zucchini, and fresh parsley for a light, satisfying 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
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 1 unit Tomato Paste
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories620
Protein19g
Carbs62g
Fat34g
Tags:
VeggieCalorie SmartFiber SmartQuickEasy PrepFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use a pasta filled without egg and check the fresh pasta label carefully, since ravioli often contains egg. For dairy-free diets, swap the ricotta filling and creamy toppings for plant-based versions, and choose a vegan pesto or olive-oil finish instead.
What to serve with it
Serve with a crisp green salad, garlicky bread, or simple roasted vegetables to round out the creamy ravioli. A light white wine or sparkling water with lemon also keeps the meal bright and fresh.
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