Creamy Lemon Spinach Ricotta Ravioli

Name: Creamy Lemon Spinach Ricotta Ravioli with Seared Salmon, Roasted Bell Pepper & Parmesan
Yield: 2 servings
Ingredients: 1 Egg; 1/4 cup Parmesan Cheese; 2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1 Lemon; 9 oz Spinach; 1 clove Garlic; 1 Tomato; 1 Bell Pepper; 10 oz Salmon; 1 tbsp Olive Oil, tbsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Seared Salmon, Roasted Bell Pepper & Parmesan

By Recipe0 System

Craving a bit of sunshine? We’re right there with you. And while we can’t bring you perfect 80 degree weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta pillows stuffed with ricotta cheese and hearty spinach (already pretty awesome on their own), cloaked in a creamy, cheesy, lemon-spiked sauce. It’s gonna be a bright, bright, sunshiny meal!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/4 cup Parmesan Cheese
2 tbsp Sour Cream
2 tbsp Cream Cheese
1 Lemon
9 oz Spinach
1 clove Garlic
1 Tomato
1 Bell Pepper
10 oz Salmon
1 tbsp Olive Oil, tbsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
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, 20-25 minutes.

Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

While veggies roast, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crisp and salmon is almost cooked through, 5-7 minutes. Flip and cook on other side until cooked through, 1-2 minutes more. Transfer salmon to a plate. Wipe out pan.
3

When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
4

Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Use pan used for salmon here.
5

Add ¼ cup reserved pasta cooking water (½ cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) 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.
6

Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: 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 and lemon zest to taste. Serve with any remaining lemon wedges on the side.

Serve salmon atop pasta.