Creamy Spinach Ravioli with Meatballs
Zucchini, Grape Tomatoes & Parmesan
Web Description: Get ready to indulge in a hearty pasta bowl with this speedy meal! You’ll sizzle up juicy grape tomatoes, zucchini, and fully cooked beef meatballs with garlic and Italian herbs, then simmer in a rich cream sauce. Toss in tender spinach and ricotta ravioli, then shower with Parmesan cheese for a perfect finish in no time at all.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
4 ounce
Grape Tomatoes
8 ounce
Fully Cooked Beef Meatballs
(Contains Eggs, Milk, Wheat)
9 ounce
Spinach and Ricotta Ravioli
(Contains Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
1 tablespoon
Tuscan Heat Spice
4 ounce
Cream Sauce Base
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut zucchini into half-moons. Halve tomatoes lengthwise. Quarter meatballs.
• Gently add ravioli to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until floating to the top, 4-5 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4), then drain. • While ravioli cook, drizzle oil in a hot large pan. Add zucchini; season with salt and pepper and cook until starting to soften, 2-3 minutes. Add tomatoes, meatballs, half the garlic powder, and 1 tsp Tuscan Heat Spice (all the garlic powder and 2 tsp Tuscan Heat Spice for 4). Cook until tomatoes begin to break down, 2-3 minutes more.
• Stir cream sauce base and cream cheese into pan with meatball mixture. • Add drained ravioli and cook, stirring, until coated in a creamy sauce (if sauce is too thick, stir in reserved pasta cooking water a splash at a time). Season with salt and pepper if desired.
• Sprinkle Parmesan over ravioli and meatballs and serve.