Galaxy Greens Ricotta Ravioli
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Galaxy Greens Ricotta Ravioli

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!

Tags:
Veggie
Calorie Smart
Easy Prep
Quick
Allergens:
Wheat
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories650 kcal
Fat35 g
Saturated Fat19 g
Carbohydrate70 g
Sugar19 g
Dietary Fiber6 g
Protein17 g
Cholesterol135 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Zester
Large Pan
Small Bowl
Strainer
Whisk

Instructions

Prep
1

• 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.

Toast Panko
2

• 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.

Cook Zucchini
3

• 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.

Cook Ravioli
4

• 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.

Make Sauce
5

• 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.

Finish & Serve
6

• 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.

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