Shrimp & Ricotta Tomato Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
Shrimp & Ricotta Tomato Ravioli
Plump ravioli with shrimp, creamy ricotta, and juicy tomato, finished with toasted panko and bright lemony zucchini for a fresh, 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
- 2.5 ounce Marinara Cup
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 10 ounce Shrimp
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories740
Protein36g
Carbs62g
Fat38g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For shellfish-free, replace the shrimp with sautéed mushrooms, white beans, or roasted chickpeas for a similar hearty feel. For dairy-free, use a plant-based cream and cheese alternative in place of the ricotta, crème fraîche, and cream cheese.
What to serve with it
Serve with a crisp green salad or steamed broccoli to balance the creamy ravioli, plus warm crusty bread for soaking up the sauce. A light white wine or sparkling water with lemon fits the bright tomato and herb flavors.
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