Creamy Spinach Ravioli with Meatballs

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice (divided)
  1 tbsp
• beef stock concentrate
  2 unit
• cooking oil
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• fully cooked beef meatballs
  1 lb
• garlic powder (divided)
  1 tsp
• grape tomatoes
  8 oz
• pepper
• salt
• spinach and ricotta ravioli
  18 oz
• zucchini
  2 unit

🍳 Cookware

• medium pot
• strainer
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Halve grape tomatoes lengthwise. Quarter fully cooked beef meatballs .

   zucchini: 2 unit, grape tomatoes: 8 oz, fully cooked beef meatballs: 1 lb
2. 

   2

   Once water is boiling, gently add spinach and ricotta ravioli to pot; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain using a strainer . While ravioli cook, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper . Cook until just starting to soften, 2-3 minutes. Add tomatoes, meatballs, half the garlic powder , and 1 tsp Tuscan Heat Spice (all the garlic powder and 2 tsp Tuscan Heat Spice for 4). Cook until tomatoes begin to break down, 2-3 minutes more.

   spinach and ricotta ravioli: 18 oz, cooking oil, salt, pepper, garlic powder: 1 tsp (divided), Tuscan Heat Spice: 1 tbsp (divided)
3. 

   3

   Stir cream sauce base , cream cheese , and beef stock concentrate into pan with meatball mixture. Add drained ravioli and cook, stirring, until coated in a creamy sauce (if sauce seems too thick, stir in reserved pasta cooking water a splash at a time). Season with salt and pepper if desired.

   cream sauce base: 8 oz, cream cheese: 4 tbsp, beef stock concentrate: 2 unit
4. 

   4

   Divide creamy spinach ravioli and meatballs between bowls. Sprinkle with Parmesan cheese and serve.

   Parmesan cheese: 6 tbsp