Ricotta Tomato Stuffed Ravioli with Toasted Panko Sauce, Lem

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

1 unit Yellow Squash

1 unit Lemon

2 clove Garlic

¼ ounce Parsley

¼ cup Panko Breadcrumbs

9 ounce Fresh Tomato Ricotta Ravioli

1 ½ ounce Tomato Paste

1 tablespoon Italian Seasoning

4 tablespoon Crème Fraîche

2 tablespoon Cream Cheese

1 unit Veggie Stock Concentrate

1 teaspoon Cooking Oil

¼ teaspoon Sugar

2 tablespoon Butter

Salt

Pepper

Directions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve squash lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a drizzle of oil in pan used for panko over medium heat. Add squash and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for squash over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in crème fraîche, cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4) until combined and creamy. • Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. • Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.

• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide between bowls. Top with squash, toasted panko, and parsley. Serve.

Nutrition

• Calories: 640 kcal
• Total Fat: 35 g
• Saturated Fat: 20 g
• Cholesterol: 120 mg
• Sodium: 1010 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 22 g