Creamy Lemon Ricotta Ravioli with Roasted Bell Pepper &Amp; Parmesan

Brighten your dinner table with this creamy lemon spinach ricotta ravioli, featuring roasted bell pepper and a luscious Parmesan sauce. The tender pasta pillows are cloaked in a tangy, cheesy sauce that gets a pop of color and sweetness from roasted red pepper and tomato.

This dish comes together quickly once the veggies are roasted, making it perfect for a weeknight meal that feels special. A squeeze of fresh lemon juice and a sprinkle of zest add the perfect finishing touch.

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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 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. Peel and thinly slice garlic. Halve bell pepper; remove stem and seeds. Cut tomato into 6 wedges. Zest and quarter lemon.
2. Lightly coat a baking sheet with a drizzle of olive oil. Drizzle each bell pepper half with olive oil, 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 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 tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. Add ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, add more reserved 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 than fresh.

Can I substitute the sour cream?

Greek yogurt can replace sour cream for a similar tangy creaminess.

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.