Creamy Lemon Spinach Ravioli

Name: Creamy Lemon Spinach Ravioli
Total time: 30 min
Ingredients: 2 (18-ounce or 500-g) packages frozen spinach ricotta ravioli; 2 (18-ounce or 500-g) packages frozen spinach ricotta ravioli; 2 (18-ounce or 500-g) packages frozen spinach ricotta ravioli; 2 teaspoons olive oil, divided; 2 cloves garlic, cut in half; 2 cloves garlic, cut in half; 2 medium tomatoes, cut into ½-inch (13 mm) pieces; 2 medium bell peppers, cut into ½-inch (13 mm) pieces; 2 teaspoons bouillon powder; ¼ cup (60 g) cream cheese; ¼ cup (60 ml) sour cream; ½ cup (60 g) grated Parmesan cheese, divided; ½ cup (60 g) grated Parmesan cheese, divided; 2 tablespoons (28 g) unsalted butter; Zest and juice of 1 lemon; Salt and black pepper, to taste; Salt and black pepper, to taste

Preparation info

Makes:
4
servings

Difficulty
Medium
Ready in
30 min

Appears in

Kids in the Kitchen

By Rossini Perez

Published 2024

About

Ingredients

2 (18-ounce or 500-g) packages frozen spinach ricotta ravioli
2

Dinner
Vegetarian
Gluten-free

Method

Directions

1 Bring a large pot of water to a boil over high heat. Add the ravioli and cook, stirring occasionally, until al dente and floating to the top, 4 to 5 minutes. Reserve ½ cup (120 ml) of the cooking water and then drain the rest.
2 In a large saucepan, heat 1 teaspoon of the olive oil, then add the garlic, tomatoes, bell peppers, and bouillo