Creamy Mushroom Ravioli with Zucchini and Tomatoes

This creamy mushroom ravioli is the ultimate comfort food, featuring tender pasta pillows filled with earthy mushrooms, all coated in a luscious Parmesan sauce. The addition of sautéed zucchini and sweet grape tomatoes brings freshness and color to every bite, making it a well-rounded dish that’s perfect for any night of the week.

Ready in just 30 minutes, this recipe is ideal for busy home cooks who crave a restaurant-quality meal without the fuss. The sauce comes together quickly with sour cream, Parmesan and a touch of pasta water for a silky finish. Serve it garnished with fresh parsley and extra cheese for a delightful dinner that will have everyone asking for seconds.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 the quarters into ¼-inch-thick slices. Halve and peel the shallot, then thinly slice. Halve the tomatoes lengthwise. Pick a few parsley leaves 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 occasionally, 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, 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 little at a time until it reaches a loose consistency.
6. Divide the ravioli mixture among plates. Garnish with the remaining Parmesan and reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I make this dish vegetarian?

Yes, the recipe is already vegetarian. Use a vegetable-based stock concentrate to keep it vegetarian.

How do I store leftovers?

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