Creamy Lemon Ravioli with Roasted Peppers and Parmesan

Brighten up your dinner table with this creamy lemon ravioli dish that brings a burst of sunshine to every bite. Tender spinach and ricotta ravioli are enveloped in a luscious sauce made with cream cheese, sour cream and Parmesan, all brightened with fresh lemon juice and zest. Roasted bell pepper and tomato add a smoky sweetness that perfectly balances the tangy cream sauce.

This recipe comes together quickly, making it ideal for busy weeknights when you crave something comforting yet vibrant. The combination of creamy, cheesy and citrusy flavors will have everyone asking for seconds. Serve with extra lemon wedges for an extra pop of freshness.

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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 PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
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 softened and lightly charred, 20-25 minutes. Let bell pepper cool slightly, then thinly slice into strips.
3. When veggies are almost done, gently add ravioli to boiling water. Reduce heat to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain ravioli.
4. Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
5. Add ¼ cup reserved pasta cooking water, stock concentrate, cream cheese, sour cream, half the Parmesan and 1 tablespoon butter to the pan. Whisk until combined and creamy. Stir in roasted tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. Add drained ravioli to the pan with sauce; gently toss until thoroughly coated. If needed, stir in more pasta cooking water a splash at a time until creamy. Divide between plates and top with remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative, but the texture and flavor will change slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.