---
title: Creamy Lemon Spinach Ricotta Ravioli
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-lemon-spinach-ricotta-ravioli-618be6e84ae2420eda7a2f67
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Eggs
  - Wheat
tags:
  - Veggie
  - Calorie Smart
  - Quick
  - Comfort Food
rating: 4.5
rating_count: 96600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The bright lemon and roasted bell peppers create amazing flavor, though some found it too lemony.
  - theme: Ease of prep
    text: Super quick and easy to make, though many skip roasting peppers and sauté them instead.
image: "https://images.recipes.furrysalamander.com/creamy-lemon-spinach-ricotta-ravioli.avif"
---
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{1%unit}; remove stem and seeds. Cut @roma tomato{1%unit} into six wedges. Peel and thinly slice @garlic{1%clove}. Zest and quarter @lemon{1%unit}.

Place bell pepper and tomato on a #baking sheet{}. Drizzle with @olive oil{1%tbsp} 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.

When veggies are almost done, gently add @spinach and ricotta ravioli{1%unit} 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.

Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium heat. Add garlic and cook, stirring, until softened ~{2%minutes}.

Add ¼ cup reserved pasta cooking water, @veggie stock concentrate{1%unit}, @cream cheese{1%unit}, @sour cream{1%unit}, half the @parmesan cheese{1%unit} (save the rest for serving), and @butter{1%tbsp} 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.

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.