Creamy Lemon Spinach Ricotta Ravioli with Roasted Bell Pepper

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

Best of all, this dish comes together quickly with simple ingredients. The sauce is made creamy with cream cheese and sour cream, then finished with Parmesan and a touch of lemon zest. It’s a restaurant-quality meal you can enjoy any night of the week.

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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) and 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 olive oil. Place the bell pepper halves cut-side down on one side of the sheet and arrange the tomato wedges on the other side. Drizzle the tomatoes with olive oil, salt and pepper. Roast until the vegetables are softened and lightly charred, 20-25 minutes. Let the bell pepper cool slightly, then thinly slice into 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, 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 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 and season generously with salt and pepper.
6. Add the drained ravioli to the pan and gently toss until well coated. If the sauce seems too thick, add a splash more pasta water until it reaches a creamy consistency. Divide the ravioli among plates, top with the remaining Parmesan and lemon zest and 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.

Can I make this dish ahead?

It’s best served fresh, but you can prep the roasted vegetables and sauce in advance. Reheat gently and add the cooked ravioli just before serving.

What can I substitute for cream cheese?

Mascarpone or a thick Greek yogurt can be used, though the sauce will be slightly different in texture and tang.