Creamy Lemon Spinach Ricotta Ravioli with Roasted Bell Pepper and Tomato

Craving a bit of sunshine? We’re right there with you. This dish brings together tender spinach and ricotta ravioli with a creamy, lemon-spiked sauce, roasted bell pepper and juicy tomato. It’s a bright, satisfying meal that’s sure to lift your spirits.

With simple ingredients and straightforward steps, you can have this restaurant-quality pasta on the table in about 40 minutes. The combination of tangy lemon, rich cream cheese and savory Parmesan creates a sauce that perfectly coats every ravioli. Serve it with extra lemon wedges for a fresh finish.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and thinly slice the garlic. Halve the bell pepper and remove the stem and seeds. Cut the tomato into 6 wedges. Zest the lemon and quarter it.
2. Lightly coat a baking sheet with a drizzle of olive oil. Place the bell pepper halves on one side, cut sides down and drizzle with olive oil, salt and pepper. Toss the tomato wedges on the other side with olive oil, salt and pepper. Roast until softened and lightly charred, 20-25 minutes. Let the bell pepper cool slightly, then thinly slice.
3. When the vegetables are almost done, gently add the ravioli to the boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Reserve ½ cup of pasta cooking water, then drain.
4. Melt 1 tablespoon of butter in a large pan over medium heat. Add the garlic and cook until softened, 2-3 minutes.
5. Add ¼ cup of the reserved pasta cooking water, the stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving) and 1 tablespoon of butter to the pan. Whisk until combined and creamy. Stir in the tomato and sliced bell pepper. Squeeze in some lemon juice to taste. Season generously with salt and pepper.
6. Add the drained ravioli to the pan and gently toss until thoroughly coated. Divide among plates and top with the remaining Parmesan and lemon zest. Serve with lemon wedges on the side. If the sauce seems thick, add more reserved pasta water a splash at a time.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, you can use frozen spinach and ricotta ravioli. Cook according to package directions, usually a few minutes longer than fresh.

What can I substitute for veggie stock concentrate?

You can use ½ cup of vegetable broth reduced to about 2 tablespoons or simply omit and add a pinch of vegetable bouillon powder.

Can I make this dish dairy-free?

You can substitute the butter with a plant-based alternative, use dairy-free cream cheese and sour cream and omit the Parmesan or use a vegan Parmesan.