Creamy Mushroom Ravioli with Zucchini and Tomatoes

Indulge in a bowl of creamy mushroom ravioli that’s anything but ordinary. Tender pasta pillows filled with earthy mushrooms are tossed with sautéed zucchini, sweet grape tomatoes and a velvety Parmesan sauce. Every bite delivers a perfect balance of rich, tangy and fresh flavors.

This dish comes together quickly, making it ideal for busy weeknights when you crave something comforting yet vibrant. The sauce is made with sour cream and Parmesan for a luxurious texture, while chili flakes add a gentle kick. Serve it garnished with fresh parsley and extra cheese 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 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 grape tomatoes lengthwise. Pick a few parsley leaves from the 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 another 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 the sauce seems too thick, add more pasta cooking water a tablespoon at a time until it reaches a loose consistency.
6. Divide the ravioli mixture among plates. Garnish with the remaining Parmesan and the 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?

Greek yogurt or crème fraîche are excellent substitutes for sour cream in this recipe.

How do I store leftovers?

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