Ricotta Tomato Stuffed Ravioli
with Toasted Panko Sauce, Lemony Squash & Parsley
Ricotta Tomato Stuffed Ravioli
Tender ravioli filled with ricotta and tomato, finished with a toasted panko sauce and bright lemony squash for a comforting, fresh 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
- 1.5 ounce Tomato Paste
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Squash
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories640
Protein22g
Carbs68g
Fat35g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use egg-free stuffed pasta if you can find it, since the ravioli may contain eggs. For dairy-free diets, swap the creamy cheese elements and ricotta-style filling for plant-based versions, and choose a vegan pasta option.
What to serve with it
Serve with a crisp green salad or simple roasted broccoli to balance the creamy pasta and add freshness. Warm crusty bread works well for catching extra sauce, and sparkling water with lemon keeps the meal light.
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