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Recipe: https://www.hellofresh.com/recipes/.....e2420eda7a2f67

Thoughts: As per usual, no bell peppers in this. This was really delicious, as expected, and the raviolis were really cute with their striped patterns.... but I can't help but feel like I wasn't REALLY cooking this recipe, since the raviolis were pre-made. This means that this recipe depends on those particular raviolis to work, so it's harder to replicate. The sauce is good, but I think it has to work with what's in the raviolis too. So, as delicious as this is, it's a shame I won't be able to make it so easily.

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Recipe is as follows:

1 clove Garlic

1 unit Bell Pepper

1 unit Roma Tomato

1 unit Lemon

9 ounce Spinach Ricotta Ravioli

1 unit Veggie Stock Concentrate

2 tablespoon Cream Cheese

2 tablespoon Sour Cream

¼ cup Parmesan Cheese

1 teaspoon Olive Oil

1 tablespoon Butter

Kosher Salt

Pepper

1 teaspoon Cooking Oil

To make:

• 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. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.

Roast Veggies
2
• Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. • Roast on middle rack until veggies are softened and lightly charred, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

Cook Pasta
3
• When veggies are almost done, 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.

Cook Garlic
4
• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Make Sauce
5
• Add ¼ cup reserved pasta cooking water (½ cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined and creamy, then stir in roasted tomato and sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Finish & Serve
6
• 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 is 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.