Creamy Lemon Spinach Ricotta Ravioli
by jackienjoshsorlie
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INGREDIENTS
- 2 cloves garlic
- 1 red bell pepper
- 1 roma tomatoe
- 1 lemon
- 9 oz spinach and ricotta Ravioli
- Veggie Stock Concentrate
- 2 Tbs cream cheese
- 2 Tbs Sour cream
- 1/4 cup parmesan cheese
INSTRUCTIONS
Bring a pot of salted water to a boil and preheat oven to 400 degrees. Slice garlic and halve pepper. Cut tomato into wedges, zest and quarter lemon. Lightly coat baking sheet with olive oil, place bell pepper halves and tomato on baking sheet. Drizzle with olive oil and salt and pepper. Roast for 20 minutes. Boil ravioli, simmer for 4-5 minutes.
Melt one tablespoon butter in a large pan, add garlic. Add 1/4 cup reserved cooking water, stock concentrate, cream cheese, sour cream and half the parmesan cheese. Add another tablespoon of butter, whisk until creamy. Stir in tomato, sliced bell pepper and a squeeze of lemon juice. Salt and Pepper. Add ravioli. Serve, top with parmesan cheese and lemon zest.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (549g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 229 | ||
| Calories from Fat: 135 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15g | 20 % | |
| Saturated Fat 8.4g | 42 % | |
| Monounsaturated Fat 3.8g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 45.8mg | 14 % | |
| Sodium 207.2mg | 7 % | |
| Potassium 523.4mg | 14 % | |
| Total Carbohydrate 24.4g | 7 % | |
| Dietary Fiber 7.8g | 31 % | |
| Sugars, other 16.6g | ||
| Protein 7.9g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 229
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