Creamy Mushroom Ravioli with Zucchini and Heirloom Grape Tomatoes

This creamy mushroom ravioli is a celebration of earthy flavors and vibrant vegetables. The ravioli are stuffed with a hearty mushroom blend, then tossed in a velvety Parmesan sauce that coats every bite. Sautéed zucchini adds a tender crunch, while halved heirloom grape tomatoes burst with sweetness, creating a colorful and satisfying pasta dish.

Ready in about 30 minutes, this recipe is perfect for a busy weeknight when you crave something comforting yet elegant. A touch of chili flakes gives it a gentle kick, balancing the richness of the cream and cheese. Serve it garnished with fresh parsley and extra Parmesan for a restaurant-quality meal at home.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter the zucchini lengthwise, then cut crosswise into ¼-inch-thick triangles. Halve and peel the shallot, then thinly slice. Halve the tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, tossing, until browned, 5-7 minutes. Add the shallot, a pinch of chili flakes (to taste) and a drizzle of olive oil. Cook, tossing, until the shallot is softened, 2-3 minutes.
3. Once the water is boiling, add the ravioli to the pot. Reduce heat to low. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup of pasta cooking water, then drain the ravioli.
4. Once the shallot is softened, stir the tomatoes into the pan, then reduce heat to low. Stir in the sour cream, stock concentrate, half the Parmesan and ¼ cup of the reserved pasta cooking water. Season with salt, pepper, chopped parsley and more chili flakes to taste.
5. Add the drained ravioli to the pan, increase heat to medium and gently toss to coat the ravioli in the sauce. Cook until the sauce thickens slightly, 1-2 minutes. Tip: Add more pasta cooking water if needed to give the sauce a loose consistency.
6. Divide the ravioli mixture between plates, then garnish with the remaining Parmesan and reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli can be used. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for sour cream?

Cream cheese or crème fraîche can be used as a substitute for sour cream, though the flavor will be slightly different.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to refresh the sauce.