Creamy Mushroom Ravioli with Zucchini and Tomatoes

Indulge in a bowl of creamy mushroom ravioli that’s bursting with umami and fresh vegetable flavors. This recipe combines tender mushroom-filled pasta with sautéed zucchini, sweet heirloom grape tomatoes and a luscious Parmesan sauce. It’s a quick and satisfying meal that brings restaurant-quality taste to your home kitchen.

The secret to the velvety sauce is a blend of sour cream, Parmesan and a splash of pasta cooking water, which creates a silky coating for the ravioli. A pinch of chili flakes adds a gentle warmth, while fresh parsley brightens every bite. Ready in about 30 minutes, this dish is perfect for busy weeknights or a cozy dinner for two.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup of the pasta cooking water, then drain the ravioli.
4. When the shallot is softened, stir the tomatoes into the pan, then reduce the heat to low. Stir in the sour cream, half of the Parmesan, the stock concentrate and ¼ cup of the reserved pasta cooking water. Season with salt, pepper, the chopped parsley and more chili flakes to taste.
5. Add the drained ravioli to the pan, increase the heat to medium and gently toss to coat the ravioli in the sauce. Cook until the sauce thickens slightly, 1-2 minutes. If needed, add more pasta cooking water to loosen the sauce.
6. Divide the ravioli mixture between plates. Garnish with the remaining Parmesan and reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. 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 in place of sour cream for a similar tangy creaminess.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.