Garden-Fresh Spinach Ricotta Ravioli with Lemon Cream Sauce

There’s something magical about tender ravioli, especially when they’re filled with vibrant spinach and creamy ricotta. This version takes it a step further by loading up on garden-fresh vegetables-think ribboned zucchini, juicy diced tomato and a medley of Italian herbs. The result is a dish that’s both comforting and bright, perfect for a speedy weeknight dinner.

The star of this recipe is the luscious lemon cream sauce, which ties everything together with a tangy, velvety finish. A sprinkle of nutty Parmesan and fresh scallion greens adds the perfect final touch. In just 15 minutes, you can have a restaurant-quality pasta dish that’s sure to become a favorite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim the ends from the zucchini and use a peeler to shave it lengthwise into thin ribbons, rotating as you go. Stop when you reach the seedy core; finely chop the core. Dice the tomato. Trim and thinly slice the scallions, separating the whites from the greens. Zest the lemon, then cut it into quarters.
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, about 4-5 minutes. Reserve 1 cup of the pasta cooking water, then drain the ravioli. Tip: Gently shake the strainer to remove as much moisture as possible.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chopped zucchini, tomato, scallion whites and Italian seasoning. Cook until the vegetables are just softened, about 1-2 minutes. Season with salt and pepper.
4. Reduce the heat to medium and stir in the stock concentrate, a squeeze of lemon juice and 1/4 cup of the reserved pasta cooking water. Cook for 1-2 minutes. Then stir in the sour cream and 1 tablespoon of butter. Season with salt and pepper. Tip: If the sauce seems too thick, add more reserved pasta water a splash at a time until it reaches a creamy consistency.
5. Use your hands to separate the zucchini ribbons, then stir them into the pan with the sauce. Gently fold in the cooked ravioli. Simmer until the sauce has thickened, about 1-2 minutes. Taste and adjust seasoning with salt, pepper and lemon zest.
6. Divide the ravioli mixture among bowls. Garnish with the scallion greens and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Just follow the package instructions for cooking time and adjust the simmering step accordingly to ensure the sauce thickens properly.

What can I substitute for sour cream?

You can use Greek yogurt or heavy cream as a substitute. Greek yogurt will add a similar tang, while heavy cream will make the sauce richer.

How do I store leftovers?

Store any leftovers 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.