Creamy Lemon Ricotta Ravioli with Bell Peppers and Parmesan

Craving a burst of sunshine on your plate? This creamy lemon ravioli is here to brighten your day. Tender spinach and ricotta ravioli are cloaked in a luscious, cheesy sauce with a zesty lemon kick, studded with sweet bell peppers and ripe tomatoes.

Ready in just 10 minutes, this dish proves that a gourmet-tasting meal doesn’t have to be complicated. The combination of cream cheese, sour cream, and Parmesan creates a velvety sauce that perfectly coats each ravioli, while fresh lemon adds a refreshing finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and ricotta ravioli and cook according to package directions until tender. Drain and set aside.
2. While the ravioli cooks, dice the bell pepper and tomato. Mince the garlic. Zest and juice the lemon.
3. In a large skillet, heat the olive oil and cooking oil over medium heat. Add the bell pepper and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
4. Reduce heat to low. Stir in the cream cheese, sour cream, veggie stock concentrate, and lemon zest. Cook, stirring, until the cream cheese is melted and the sauce is smooth.
5. Add the cooked ravioli and diced tomato to the skillet. Toss gently to coat. Sprinkle with Parmesan cheese and a squeeze of lemon juice. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, then proceed with the recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk.

Can I add protein?

Absolutely! Grilled chicken or shrimp would be delicious additions. Cook separately and add when tossing with the sauce.