Creamy Lemon Parmesan Ravioli with Roasted Bell Pepper

Craving a burst of sunshine on your plate? This creamy lemon ravioli dish brings together tender spinach-ricotta filled pasta with a luscious, tangy sauce. Roasted bell pepper and tomato add a smoky sweetness that perfectly balances the rich, cheesy sauce.

Ready in just 30 minutes, this vegetarian meal is both comforting and bright. The combination of cream cheese, sour cream and Parmesan creates a velvety texture, while fresh lemon zest and juice provide a refreshing finish. It’s an easy weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

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 rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Cut tomato into 6 wedges. Peel and thinly slice garlic. Zest and quarter lemon.
2. Coat a baking sheet with a drizzle of olive oil. Drizzle each bell pepper half with olive oil and season with salt and pepper; place cut sides down on one side of prepared sheet. Toss tomato on empty side with a drizzle of olive oil, salt and pepper. Roast on middle rack until veggies are softened and lightly charred, 20-25 minutes. Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.
3. When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
4. Melt 1 TBSP butter 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 (½ cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving) and 1 TBSP 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.
6. Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, add 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.

Recipe Tips

FAQ

Can I use frozen ravioli?

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

How do I make this dairy-free?

Substitute cream cheese and sour cream with dairy-free alternatives and use a vegan Parmesan. The sauce may be slightly thinner.

Can I add protein?

Absolutely! Cooked chicken, shrimp or Italian sausage would complement the flavors nicely.