Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This vibrant pasta dish brings together tender spinach and ricotta ravioli with an abundance of garden vegetables. Zucchini is sliced into delicate ribbons, tomatoes are diced and everything is tossed in a luscious creamy lemon sauce that’s brightened with Italian seasoning and finished with Parmesan.

Perfect for a busy weeknight, this recipe comes together in just 20 minutes and delivers a satisfying, veggie-forward meal. The combination of creamy ricotta ravioli, fresh zucchini and tangy lemon sauce is sure to become a new favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and ricotta ravioli and cook according to package directions until tender. Reserve 1/2 cup of pasta water before draining.
2. While the ravioli cooks, use a vegetable peeler or mandoline to slice the zucchini into long ribbons. Dice the tomato. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
3. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions and cook for 1 minute until fragrant.
4. Add the zucchini ribbons and diced tomato to the skillet. Cook for 2-3 minutes, stirring occasionally, until the zucchini is just tender.
5. Stir in the veggie stock concentrate, sour cream, Italian seasoning, lemon zest and 2 tablespoons of lemon juice. Add the butter and stir until melted and the sauce is smooth.
6. Add the cooked ravioli to the skillet along with 1/4 cup of the reserved pasta water. Toss gently to coat the ravioli in the sauce. If the sauce is too thick, add more pasta water a tablespoon at a time.
7. Remove from heat. Sprinkle with Parmesan cheese and the green parts of the scallions. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, adding a minute or two extra if needed.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche for a similar creamy texture and tang.

How do I store leftovers?

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