Creamy Tomato Ricotta Ravioli with Lamb Chops and Toasted Panko

There’s nothing quite like biting into a perfectly cooked ravioli and experiencing that burst of flavor. This dish combines fresh tomato and ricotta ravioli with a creamy tomato sauce, all topped with a crunchy toasted panko crust. The addition of lemony zucchini brings a refreshing brightness that perfectly balances the richness.

Juicy lamb chops round out the meal, making it hearty enough for a weeknight dinner yet elegant enough for company. With simple steps and minimal cleanup, this recipe is designed for home cooks who want impressive results without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
2. Melt 1 TBSP butter in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.
4. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. Meanwhile, melt 1 TBSP butter in pan used for zucchini over medium-high heat. Add garlic, marinara sauce and half the Italian Seasoning. Cook, stirring, until fragrant, 1-2 minutes. Whisk in crème fraîche, cream cheese, stock concentrate and ¼ cup reserved pasta cooking water until melted and combined. Stir in ¼ tsp sugar; season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.
6. Gently stir drained ravioli into pan with sauce. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide between bowls. Top with zucchini, toasted panko and parsley. Serve.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust cooking time according to package instructions. Fresh ravioli cooks faster, so keep an eye on it.

What can I substitute for lamb chops?

You can use boneless chicken thighs or pork chops. Adjust cooking time as needed.

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.