Ricotta Tomato Stuffed Ravioli
with Toasted Panko Sauce, Lemony Squash & Parsley
There’s nothing better than biting into ravioli and getting that release of flavors and textures. Here, our herbaceous, fresh tomato and cheese stuffed ravioli are given the crunch treatment. A toasted panko and creamy tomato sauce adds a light crunch, while lemony squash adds a refreshing burst (not to mention your daily dose of veggies) on top. Mamma mia! This is a meal you’re gonna love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Squash
1 unit
Lemon
2 clove
Garlic
¼ ounce
Parsley
¼ cup
Panko Breadcrumbs
(Contains Wheat)
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains Eggs, Milk, Wheat)
1.5 ounce
Tomato Paste
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
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve squash lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
• 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 pan used for panko over medium heat. Add squash and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Sprinkle with half the lemon zest, then 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, then drain and set aside.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for squash over medium-high heat. Add garlic, tomato paste, 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 combined and creamy. • 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 has thickened slightly, 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 between bowls. Top with squash, toasted panko, and parsley. Serve.
