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. Peel and thinly slice
garlic. Zest and quarter lemon.
Place bell pepper on a baking sheet. Drizzle with olive oil and season
with salt and pepper. Arrange cut sides down. • Roast on middle rack
until softened and lightly charred, 20-25 minutes. • Let bell pepper
cool slightly, then transfer to a cutting board and thinly slice into
strips.
When bell pepper is almost done roasting, 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.
Heat a drizzle of oil in a large pan over medium heat. Add garlic and
cook, stirring, until softened, 2-3 minutes.
Add stock concentrate, cream cheese, sour cream, half the Parmesan
(save the rest for serving), ¼ cup reserved pasta cooking water (½
cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with
garlic. • Whisk until combined and creamy, then stir in sliced bell
pepper. • Add a squeeze of lemon juice to taste. Season generously
with salt and pepper.
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 are 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.
Serving
Suggestions
I easily ate both servings so double it if it's truly for more than one person ha!
Originally Submitted
2/10/2024
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