Creamy Lemon Ricotta Ravioli with Roasted Bell Pepper and Parmesan

Craving a burst of sunshine on your plate? This creamy lemon ricotta ravioli delivers with tender spinach-and-ricotta-filled pasta pillows, a luscious lemon-spiked sauce and sweet roasted bell peppers. It’s a bright, cheerful meal that comes together quickly for a weeknight dinner that feels special.

The sauce is a dream: cream cheese and sour cream make it velvety, while Parmesan adds nutty depth. Roasted bell pepper and tomato bring a smoky sweetness that balances the tangy lemon. Toss it all together and you’ve got a bowl of pure comfort with a sunny twist.

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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. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Peel and thinly slice the garlic. Halve the bell pepper and remove seeds and stem. Cut the tomato into 6 wedges. Zest the lemon, then quarter it.
2. Lightly coat a baking sheet with a drizzle of olive oil. Place the bell pepper halves cut-side down on one side; drizzle with olive oil, salt and pepper. Place tomato wedges on the other side; drizzle with olive oil, salt and pepper. Roast until softened and lightly charred, 20-25 minutes. Let bell pepper cool slightly, then slice into thin strips.
3. When the veggies are almost done, add the ravioli to the 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 the ravioli.
4. Melt 1 tablespoon butter in a large pan over medium heat. Add the sliced garlic and cook, stirring, until softened, 2-3 minutes.
5. Add ¼ cup reserved pasta cooking water, the stock concentrate, cream cheese, sour cream, half the Parmesan and the remaining 1 tablespoon butter. Whisk until smooth and creamy. Stir in the roasted tomato and sliced bell pepper. Squeeze in lemon juice to taste. Season generously with salt and pepper.
6. Add the drained ravioli to the pan and gently toss until well coated. If the sauce is too thick, add more pasta cooking water a splash at a time. Divide among plates, top with remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

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

What can I substitute for cream cheese?

Mascarpone or a thick plain yogurt can replace cream cheese for a similar creamy texture.

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.