Shrimp & 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 with more tender spinach mixed in. 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 unit
Bell Pepper
1 clove
Garlic
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)
2.5 ounce
Spinach
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains Milk)
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. Peel and thinly slice garlic. Zest and quarter lemon.
• Place bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on middle rack until softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.
• When bell pepper is almost done roasting, 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 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large pan over medium heat. Add spinach and garlic to pan; cook, stirring, until spinach is wilted and garlic is softened, 2-3 minutes.
Use pan used for shrimp or chicken here.
• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with spinach mixture. • Whisk until combined and creamy, then stir in sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and 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 shallow bowls and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.
Add shrimp or chicken along with ravioli to pan with sauce.
Shrimp are fully cooked when internal temperature reaches 145°.
