Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This vibrant pasta dish brings together tender spinach and ricotta ravioli with a medley of fresh garden vegetables. Zucchini is shaved into delicate ribbons and quickly sautéed with diced tomato and Italian seasoning, then tossed in a luscious creamy lemon sauce. The result is a satisfying meal that feels light yet indulgent.

Finished with a sprinkle of scallion greens and nutty Parmesan, every bite is a celebration of simple, high-quality ingredients. Best of all, it comes together in just 20 minutes, making it perfect for a busy weeknight dinner that still feels special.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1 cup pasta cooking water, then drain. Tip: Gently shake strainer with ravioli in it to remove as much moisture as possible.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites and Italian Seasoning; cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce heat under pan with veggies to medium, then stir in stock concentrate, a squeeze of lemon juice and ¼ cup reserved pasta cooking water. Reduce heat to low and cook 1-2 minutes. Stir in sour cream and 1 TBSP butter. Season with salt and pepper. Tip: If needed, stir in more pasta cooking water a splash at a time until sauce reaches a creamy consistency.
5. Separate zucchini ribbons with your hands, then stir into pan with sauce. Carefully stir in ravioli. Simmer until sauce is thickened, 1-2 minutes. Season with salt, pepper and lemon zest to taste.
6. Divide ravioli mixture between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust the cooking time according to package directions. Fresh ravioli cooks in 4-5 minutes; frozen may take a bit longer.

How can I make this dish vegetarian?

It already is vegetarian! The ravioli contains eggs and dairy, but no meat. For a vegan version, use dairy-free ravioli and substitute sour cream with a plant-based alternative.

What can I substitute for zucchini?

Yellow squash works perfectly. You can also use thinly sliced bell peppers or even asparagus ribbons.