Creamy Lemon Spinach Ricotta Ravioli

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• cooking oil
  1 tsp
• cream cheese
  1 unit
• garlic
  1 clove
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  1 unit
• roma tomato
  1 unit
• sour cream
  1 unit
• spinach and ricotta ravioli
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   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 produce. Halve bell pepper ; remove stem and seeds. Cut roma tomato into six wedges. Peel and thinly slice garlic . Zest and quarter lemon .

   bell pepper: 1 unit, roma tomato: 1 unit, garlic: 1 clove, lemon: 1 unit
2. 

   2

   Place bell pepper and tomato on a baking sheet . Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. Roast on middle rack until veggies are softened and lightly charred ⏱️ 20 minutes . Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

   olive oil: 1 tbsp
3. 

   3

   When veggies are almost done, gently add spinach and ricotta ravioli to pot of boiling water. Reduce to a simmer and 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: 1 unit
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Add garlic and cook, stirring, until softened ⏱️ 2 minutes .

   cooking oil: 1 tsp
5. 

   5

   Add ¼ cup reserved pasta cooking water, veggie stock concentrate , cream cheese , sour cream , half the parmesan cheese (save the rest for serving), and butter to pan with garlic. Whisk until combined and creamy, then stir in roasted tomato and sliced bell pepper. Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

   veggie stock concentrate: 1 unit, cream cheese: 1 unit, sour cream: 1 unit, parmesan cheese: 1 unit, butter: 1 tbsp
6. 

   6

   Add drained ravioli to pan with sauce; gently toss until thoroughly coated. If necessary, stir in more pasta cooking water a splash at a time until ravioli is coated in a creamy sauce. Divide between plates and top with remaining parmesan cheese and lemon zest to taste. Serve with any remaining lemon wedges on the side.