Shrimp & Spinach Ricotta Ravioli
with Roasted Bell Pepper
Shrimp & Spinach Ricotta Ravioli
Tender ricotta ravioli with shrimp, spinach, and sweet roasted bell pepper for a quick, colorful pasta dinner that feels fresh and satisfying.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 2 tablespoon Cream Cheese
- 1 clove Garlic
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 10 ounce Shrimp
- 1.5 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time35m
Calories700
Protein37g
Carbs50g
Fat37g
Tags:
Protein SmartLow SugarMass Gain FriendlyEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for sautéed mushrooms, white beans, or chickpeas to keep it hearty. For a vegetarian take, use a plant-based ravioli and dairy-free cream alternatives, and choose a vegan cheese if needed.
What to serve with it
Serve with a crisp green salad or simple roasted broccoli to lighten the richness. Garlic bread or warm crusty bread also works well to round out the plate and soak up any extra sauce.
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