Spinach Ricotta Ravioli with Salmon
plus Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Spinach Ricotta Ravioli with Salmon
Tender ravioli with salmon, spinach, and ricotta, tossed with zucchini ribbons in a creamy lemon tomato sauce for a bright, comforting pasta dinner.
Ingredients
For 2 servings
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 10 ounce Salmon
- 2 unit Scallions
- 3 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Tomato
- 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
Calories880
Protein48g
Carbs51g
Fat54g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuick
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a fish-free version, swap the salmon for roasted mushrooms or chickpeas for a similarly hearty feel. For dairy-free or vegetarian needs, use dairy-free yogurt or cream and skip the cheese garnish; choose egg-free ravioli if needed.
What to serve with it
Serve with a crisp green salad or garlicky broccoli to add freshness and balance the rich, creamy sauce. Warm crusty bread works well too for anyone who wants something extra to round out the meal.
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