Spinach Ricotta Stuffed Ravioli
with Garlic Tomato Cream Sauce & Spicy Lemon Zucchini Ribbons
We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with fresh spinach and melty ricotta. Here, we toss the pasta pillows with tomato, tangy lemon juice, and a heavenly cream sauce. It’s all finished with zucchini ribbons and crunchy almonds for an extra oomph. Pasta-tively delicious!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Lemon
1 unit
Zucchini
½ ounce
Almonds
(Contains Tree Nuts)
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
1.5 ounce
Tomato Paste
1 tablespoon
Italian Seasoning
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core. • Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat. Set aside.
• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot 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 sour cream, cream cheese, and ¼ cup reserved pasta cooking water until combined and creamy. Stir in ¼ tsp sugar (½ tsp for 4) and a pinch of chili flakes. • Add as much remaining lemon zest as you like and a squeeze of lemon juice to taste. Simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
• Add drained ravioli to pot with sauce; gently stir to coat. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide ravioli between bowls and top with zucchini ribbons and almonds. (TIP: Toast almonds before serving for a nuttier flavor.) Serve with any remaining lemon wedges on the side.
