Spinach Ricotta Ravioli with Creamy Lemon Sauce

Ingredients for 4 servings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees and move rack to middle position.

Step 2

Bring a large pot of salted water to boil.

Step 3

While water is coming to a boil, wash and dry produce.

Step 4

Halve bell pepper and remove stem and seeds.

Step 5

Cut tomatoe into six wedges.

Step 6

Peel and thinly slice garlic

Step 7

Zest and quarter lemon

Step 8

Arrange tomato and bell pepper cut side down on baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 9

Roast bell pepper and tomato on middle rack 20-25 minutes - veggies should be softened and lightly charred.

Step 10

While veggies are roasting, add Ravioli to pot of boiling water and cook according to package al dente instructions. **Reserve 1 cup pasta water**

Step 11

When veggies are done, slice bell peppers into thin strips.

Step 12

In a large pan, heat a drizzle of olive oil over medium heat. Add garlic and cook 2-3 minutes, stirring.

Step 13

Add stock concentrate, cream cheese, sour cream, half the parmesean, half the reserved pasta water, 2 tbsp butter. Whisk until combined and creamy.

Step 14

Add tomato, bell pepper, a squeeze of lemon juice, salt and pepper.

Step 15

Gently toss Ravioli in sauce until coated **if necessary, stir in additional pasta water a splash at a time**

Step 16

Divide between plates and top with remaining parmesean and lemon zest to taste. Serve with any remaining lemon wedges on the side.