Spinach Ricotta Stuffed Ravioli

Name: Spinach Ricotta Stuffed Ravioli with Garlic Tomato Cream Sauce & Spicy Lemon Zucchini Ribbons
Yield: 2 servings
Ingredients: 1 Tomato; 4 tbsp Sour Cream; 1 Zucchini; 2 tbsp Cream Cheese; 1 Lemon; 9 oz Spinach; 2 clove Garlic; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 1/2 oz Almonds; 2 tsp Olive Oil, tsp; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Garlic Tomato Cream Sauce & Spicy Lemon Zucchini Ribbons

By Recipe0 System

We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with fresh spinach and melty ricotta. Here, we toss the pasta pillows with tomato, tangy lemon juice, and a heavenly cream sauce. It’s all finished with zucchini ribbons and crunchy almonds for an extra oomph. Pasta-tively delicious!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Tomato
4 tbsp Sour Cream
1 Zucchini
2 tbsp Cream Cheese
1 Lemon
9 oz Spinach
2 clove Garlic
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
1/2 oz Almonds
2 tsp Olive Oil, tsp
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce.

Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.

Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat. Set aside.
2

Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes.

Reserve ½ cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes.

Whisk in sour cream, cream cheese, and ¼ cup reserved pasta cooking water until combined and creamy. Stir in ¼ tsp sugar (½ tsp for 4) and a pinch of chili flakes.

Add as much remaining lemon zest as you like and a squeeze of lemon juice to taste. Simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
4

Add drained ravioli to pot with sauce; gently stir to coat. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Divide ravioli between bowls and top with zucchini ribbons and almonds. (TIP: Toast almonds before serving for a nuttier flavor.) Serve with any remaining lemon wedges on the side.