Creamy Spinach Ravioli with Meatballs

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  1 pinch
• cream cheese
  2 oz
• cream sauce base
  1 unit
• fully cooked beef meatballs
  10 oz
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• salt
  1 pinch
• spinach and ricotta ravioli
  12 oz
• tuscan heat spice
  2 tsp
• zucchini
  1 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Halve grape tomatoes lengthwise. Quarter fully cooked beef meatballs .

   zucchini: 1 unit, grape tomatoes: 1 c, fully cooked beef meatballs: 10 oz
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 minutes . Reserve ½ cup pasta cooking water, then drain.

   spinach and ricotta ravioli: 12 oz
3. 

   3

   While ravioli cook, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and black pepper . Cook until just starting to soften ⏱️ 2 minutes . Add tomatoes, meatballs, half the garlic powder , and 1 tsp tuscan heat spice . Cook until tomatoes begin to break down ⏱️ 2 minutes more.

   olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch, garlic powder: 1 tsp, tuscan heat spice: 2 tsp
4. 

   4

   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 ⏱️ 2 minutes .

   cream sauce base: 1 unit, cream cheese: 2 oz, beef stock concentrate: 1 unit
5. 5

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

   parmesan cheese: ½ cup