Creamy Lemon Ricotta Ravioli with Roasted Bell Pepper and Parmesan

Craving a burst of sunshine on your plate? This creamy lemon spinach ricotta ravioli delivers just that. Tender pasta pillows filled with ricotta and spinach are enveloped in a luscious, tangy sauce made with cream cheese, sour cream and Parmesan. Roasted bell pepper and tomato add a sweet, smoky contrast, while a final sprinkle of lemon zest brightens every bite.

This dish comes together quickly, making it an ideal choice for a busy weeknight when you want something comforting yet vibrant. The sauce is silky and rich, but the lemon keeps it light. Serve with extra lemon wedges for an added citrus kick.

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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. Adjust an oven rack to the middle position and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. 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 and then cut it into quarters.
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. Drizzle with olive oil, salt and pepper. Place the tomato wedges on the other side, also drizzled with olive oil, salt and pepper. Roast on the middle rack until the vegetables are softened and lightly charred, 20-25 minutes. Let the bell pepper cool slightly, then slice into thin strips.
3. When the vegetables are nearly done, gently add the ravioli to the boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 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 sliced garlic and cook until softened, 2-3 minutes.
5. Add ¼ cup of the reserved pasta cooking 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 with the garlic. Whisk until combined and creamy. Stir in the roasted tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. Add the drained ravioli to the pan with the sauce and gently toss until thoroughly coated. Divide between plates and top with the remaining Parmesan and lemon zest to taste. Serve with the remaining lemon wedges on the side. If the sauce seems too thick, add a splash more reserved pasta cooking water until it reaches the desired consistency.

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?

You can use mascarpone or a thick Greek yogurt for a similar creamy texture, though the flavor will be slightly different.

How do I store leftovers?

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