Galaxy Greens Ricotta Ravioli
with Zucchini, Toasted Panko & Parsley
Channel your inner Groot (or if you’re feeling extra-cute, Baby Groot) and harness the power of plants! We’ve loaded up fresh spinach ricotta ravioli with a luscious tomato cream sauce made with crème fraîche, cream cheese, and a bright squeeze of lemon. Over top there’s lemony zucchini, toasted panko for crunch, and parsley leaves for even more vibrant green on your plate. There’s only one thing left to say about this epic meal: I AM GROOT!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Parsley
¼ cup
Panko Breadcrumbs
(Contains Wheat)
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
1.5 ounce
Tomato Paste
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
4 tablespoon
Crème Fraîche
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Pick parsley leaves from stems; roughly tear leaves.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Stir in half the lemon zest; transfer to a plate. Wipe out pan.
• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add tomato paste, garlic powder, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in crème fraîche, cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined. • Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce is slightly thickened, 1-2 minutes more.
• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide ravioli between bowls. Top with zucchini, toasted panko, and parsley. Serve.
