Creamy Lemon Parmesan Ravioli with Roasted Bell Peppers

Craving a burst of sunshine on your plate? This creamy lemon ravioli dish delivers exactly that. Tender pasta pillows stuffed with ricotta and spinach are cloaked in a luscious, cheesy sauce brightened with fresh lemon. Roasted bell peppers and tomatoes add a sweet, smoky counterpoint that makes every bite irresistible.

Best of all, this restaurant-quality meal comes together in about 30 minutes using simple ingredients. The sauce is built with cream cheese, sour cream and Parmesan for richness, while a touch of veggie stock concentrate deepens the flavor. It’s an easy weeknight dinner that feels special enough for company.

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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 the 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 the stem and seeds. 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 of the sheet. Toss the tomato wedges on the other side with a drizzle of olive oil, salt and pepper. Roast on the middle rack until softened and lightly charred, 20-25 minutes. Let the bell pepper cool slightly, then slice into thin strips.
3. When the veggies 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 the pasta cooking water, then drain the ravioli.
4. Melt 1 tablespoon of butter in a large pan over medium heat. Add the garlic and cook, stirring, until softened, 2-3 minutes.
5. Add ¼ cup of the reserved pasta water, the stock concentrate, cream cheese, sour cream, half of the Parmesan (save the rest for serving) and the remaining 1 tablespoon of butter to the pan. 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 needed, add more pasta water a splash at a time to achieve a creamy sauce. Divide among plates, top with the 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. Adjust the cooking time and reserve pasta water as needed.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar tangy richness. The sauce may be slightly thinner but still delicious.

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 to revive the creamy sauce.