Salmon & Garden Spinach Ricotta Ravioli
with Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Salmon & Garden Spinach Ricotta Ravioli
Tender salmon and ricotta-filled ravioli are tossed with zucchini ribbons and tomato in a creamy lemon sauce for a bright, comforting pasta dinner.
Ingredients
For 2 servings
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 1 unit Roma Tomato
- 10 ounce Salmon
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time15m
Calories940
Protein49g
Carbs63g
Fat57g
Tags:
Protein SmartFiber SmartMass Gain FriendlyCook together
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a pescatarian swap, keep the salmon and pasta as is; for dairy-free, use a plant-based sour cream and skip the Parmesan. To avoid wheat, choose gluten-free ravioli, and for no-fish diners, replace the salmon with white beans or roasted mushrooms.
What to serve with it
Serve with a crisp green salad or simple roasted broccoli to balance the rich pasta and salmon. Warm crusty bread works well for scooping up the lemony sauce, and a light white wine or sparkling water suits the meal.
