Tender pasta pillows are good in any form, but they’re especially good when packed with spinach and ricotta. Add tender strips of roasted bell pepper and a cheesy garlic cream sauce to the mix and you’ve got yourself a winning dinner. Luckily, this elegant pasta is as easy to make as it is delicious. All you need is 35 minutes for this dish to hit your table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Bell Pepper
2 unit
Scallions
1 clove
Garlic
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)
Salt
Pepper
2 teaspoon
Olive Oil
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
• Adjust rack to top 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. Trim and thinly slice scallions, separating whites from greens.
• Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. • Peel garlic; place clove in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or sausage; cook, stirring frequently, until cooked through, 4-6 minutes.
• Once bell pepper and garlic have roasted 15 minutes, gently add ravioli to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Keep empty pot handy for Step 5.
• Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
• Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant, 1 minute. • Add ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until smooth. • Stir in bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
Stir shrimp or sausage into sauce along with bell pepper and mashed garlic.
• Stir ravioli into pot with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; season with pepper. Garnish with scallion greens and remaining Parmesan. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.