Creamy Lemon Ricotta Ravioli with Roasted Red Pepper and Parmesan

Brighten up your dinner routine with this creamy lemon spinach ricotta ravioli, featuring sweet roasted bell pepper and a tangy Parmesan sauce. The combination of tender pasta pillows, rich cream cheese and fresh lemon zest creates a dish that feels indulgent yet light.

Roasting the bell pepper and tomato brings out their natural sweetness, which perfectly balances the savory, cheesy sauce. This recipe comes together quickly, making it an ideal weeknight meal that tastes like something special.

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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

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
2. Drizzle each bell pepper half with olive oil and season with salt and pepper; place cut sides down on one side of a baking sheet. Toss tomato on empty side with a drizzle of olive oil, salt and pepper. Roast on middle rack until softened and lightly charred, 20-25 minutes. Let bell pepper cool slightly, then thinly slice into strips.
3. When veggies are almost done, add ravioli to boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain.
4. Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
5. Add ¼ cup reserved pasta water, stock concentrate, cream cheese, sour cream, half the Parmesan and 1 tablespoon butter to pan. Whisk until combined and creamy. 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 coated. If needed, add more pasta water a splash at a time for a creamy sauce. Divide between plates and top with remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, just cook according to package directions, usually a minute or two longer than fresh.

How do I make this dairy-free?

Substitute cream cheese and sour cream with dairy-free alternatives and use vegan Parmesan.

Can I add protein?

Absolutely! Add cooked chicken, shrimp or white beans when tossing the ravioli with sauce.