Ricotta Tomato Ravioli with roasted panko

Based on Hello Fresh meal.

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Step 1

Boil water, wash and dry produce

Step 2

Cut veggies, zest and quarter lemon

Step 3

Toast panko in butter in large pan over medium high heat. Transfer to small bowl

Step 4

Sautee zucchini, sprinkle with half the lemon zest. Transfer to plate & wipe pan

Step 5

Add ravioli to boiling water until tender, reserve 1/2 cup cooking water, then drain ravioli

Step 6

Melt 1 tablespoon butter, add garlic, tomato paste, half tsp Italian seasoning. Cook until fragrant.

Step 7

Whisk in creme fraiche, cream cheese, stock, 1/4 cup pasta water

Step 8

Add 1/4 tsp sugar, season to taste with salt and pepper. Add a squeeze of lemon juice and zest.

Step 9

Gently add drained ravioli. Serve topped with zucchini, toasted panko, and parsley.