Salmon & Spinach Ricotta Ravioli
with Bell Pepper & Parmesan
Salmon & Spinach Ricotta Ravioli
Tender ravioli filled with salmon and spinach, finished with sweet bell pepper and a savory Parmesan touch for a quick, comforting pasta dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 2 tablespoon Cream Cheese
- 1 clove Garlic
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 10 ounce Salmon
- 1.5 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories910
Protein47g
Carbs60g
Fat55g
Tags:
Protein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a lighter dairy-free version, swap the cream cheese, sour cream, and Parmesan for plant-based alternatives and use a little pasta water or broth for creaminess. If you avoid fish, replace the salmon with mushrooms, white beans, or roasted cauliflower for a similar hearty feel.
What to serve with it
Serve with a crisp green salad, steamed asparagus, or roasted broccoli to balance the rich ravioli and salmon. Warm crusty bread or garlic toast also works well for soaking up the creamy sauce.
