Creamy Lemon Spinach Ricotta Ravioli

🥘 Ingredients

• bell pepper
  2 unit
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  1 tsp
• parmesan cheese
  ½ cup
• pepper
• roma tomato
  2 unit
• salt
• sour cream
  4 tbsp
• spinach and ricotta ravioli
  18 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• baking sheet
• large pan
• Whisk

1. 

   1

   Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper ; remove stem and seeds. Cut roma tomato into six wedges. Peel and thinly slice garlic . Zest and quarter lemon .

   bell pepper: 2 unit, roma tomato: 2 unit, garlic: 2 clove, lemon: 1 unit
2. 

   2

   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 lightly charred, ⏱️ 25 minutes . Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

   olive oil: 1 tsp, salt, pepper
3. 

   3

   When veggies are almost done, gently add spinach and ricotta ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, ⏱️ 5 minutes . Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

   spinach and ricotta ravioli: 18 oz
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, ⏱️ 3 minutes .

   cooking oil: 1 tsp
5. 

   5

   Add ¼ cup reserved pasta cooking water (½ cup for 4 servings), veggie stock concentrate , cream cheese , sour cream , half the parmesan cheese (save the rest for serving), and butter (2 TBSP for 4) to pan with garlic. Whisk until combined and creamy, then stir in roasted tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

   veggie stock concentrate: 2 unit, cream cheese: 4 tbsp, sour cream: 4 tbsp, parmesan cheese: ½ cup, butter: 2 tbsp
6. 

   6

   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 is 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.