Shrimp & Lemon Spinach Ricotta Ravioli
with Bell Pepper & Parmesan
Craving a bit of sunshine? We’re right there with you. And while we can’t bring you perfect 80 degree weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta pillows stuffed with ricotta cheese and hearty spinach (already pretty awesome on their own), cloaked in a creamy, cheesy, lemon-spiked sauce. It’s gonna be a bright, bright, sunshiny meal!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Bell Pepper
1 unit
Tomato
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
1 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
• Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. • Roast on middle rack until veggies are softened and browned, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.
While veggies roast, rinse shrimp under cold water and dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or sausage and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
Use pan used for shrimp or sausage here.
• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined, then stir in roasted tomato and sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
Stir in shrimp or sausage along with tomato and bell pepper.
• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, stir in more pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
