Lemon Ricotta Ravioli with Seared Salmon and Roasted Peppers

Craving a taste of sunshine? This bright and creamy lemon spinach ricotta ravioli is just the dish to lift your spirits. Tender pasta pillows stuffed with ricotta and spinach are cloaked in a luscious, cheesy lemon sauce, then paired with perfectly seared salmon and sweet roasted bell peppers. It’s a restaurant-quality meal that comes together quickly in your own kitchen.

The combination of tangy lemon, rich Parmesan and creamy sauce creates a delightful contrast with the savory salmon and charred peppers. Every bite is a burst of flavor and texture. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the spinach and ricotta ravioli according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, prepare the vegetables. Core and seed the bell pepper, then slice into thin strips. Dice the tomato. Mince the garlic.
3. In a large skillet, heat 1 teaspoon cooking oil over medium-high heat. Add the bell pepper strips and cook, stirring occasionally, until charred and tender, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. In the same skillet, add 1 teaspoon olive oil. Season the salmon fillets with salt and pepper. Place skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium or until cooked to your liking. Remove from skillet and set aside.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the veggie stock concentrate, sour cream, cream cheese and 1/4 cup Parmesan cheese. Squeeze in the juice from half the lemon and stir until smooth and creamy. If the sauce is too thick, add a splash of pasta water to thin.
7. Add the cooked ravioli and diced tomato to the sauce. Gently toss to coat. Season with salt and pepper to taste.
8. Divide the ravioli among plates. Top with seared salmon and roasted bell peppers. Garnish with remaining lemon wedges and extra Parmesan if desired. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, adjusting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.

Can I make this dish vegetarian?

Absolutely! Omit the salmon and add more vegetables like sautéed mushrooms or zucchini. The ravioli and sauce are already vegetarian.