Creamy Ricotta Ravioli with Toasted Panko and Lemon Squash

There’s nothing quite like biting into a tender ravioli and experiencing that burst of creamy, herby filling. This dish takes it up a notch with a crunchy toasted panko topping and a bright, lemony squash garnish. The creamy tomato sauce ties everything together, making every bite a perfect balance of textures and flavors.

Best of all, this recipe comes together in just 25 minutes using simple ingredients. It’s a satisfying vegetarian meal that feels indulgent but is surprisingly light. Whether you’re cooking for a weeknight dinner or impressing guests, this ravioli dish is sure to become a favorite.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use dried ravioli instead of fresh?

Yes, but cooking times will vary. Follow the package instructions for dried ravioli and adjust the sauce consistency with extra pasta water if needed.

Can I make this dish ahead of time?

This dish is best served fresh. However, you can prep the squash and panko topping in advance and assemble just before serving.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt mixed with a splash of milk can be used as a substitute, though the flavor will be slightly tangier.