Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

Ravioli are always a treat, but they’re even better when stuffed with fresh spinach and creamy ricotta. This version is loaded with garden vegetables – tender zucchini ribbons, juicy diced tomatoes and a medley of Italian herbs – all tossed in a luscious lemon cream sauce. Finished with nutty Parmesan and scallion greens, it’s a pasta dinner that feels both indulgent and fresh.

Best of all, this dish comes together in about 20 minutes, making it perfect for busy weeknights. The creamy sauce is made with sour cream and a touch of butter, brightened with lemon zest and juice. Serve it with extra lemon wedges on the side for a pop of citrus.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, trim the ends from the zucchini and shave it lengthwise into thin ribbons using a vegetable peeler, rotating as you go until you reach the seedy core. Finely chop the core. Dice the tomato. Thinly slice the scallions, separating the white parts from the green tops. Zest the lemon and cut it into wedges.
2. Once the water is boiling, gently add the ravioli. Immediately reduce the heat to a low simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Reserve 1 cup of the pasta cooking water, then drain the ravioli in a strainer, shaking gently to remove excess moisture.
3. While the ravioli cook, heat a drizzle of olive oil in a large pan over medium-high heat. Add the chopped zucchini, tomato, scallion whites and 1 teaspoon of Italian seasoning (use 2 teaspoons for 4 servings). Cook until the vegetables are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce the heat to medium. Stir in the stock concentrate, 1/4 cup of the reserved pasta water (1/3 cup for 4 servings) and a squeeze of lemon juice. Cook for 1-2 minutes. Then stir in the sour cream and 1 tablespoon of butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If the sauce seems thick, add more reserved pasta water a splash at a time until creamy.
5. Separate the zucchini ribbons with your hands and stir them into the sauce. Gently add the drained ravioli and simmer until the sauce thickens, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
6. Divide the pasta among bowls. Garnish with scallion greens and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, but reduce the simmer time slightly as they cook faster. Reserve pasta water as directed.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream and use vegan butter and Parmesan. The sauce may have a slightly different consistency.

How do I store leftovers?

Store 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 revive the sauce.