Spinach Ricotta Ravioli with Zucchini Ribbons in Creamy Lemon Sauce

There’s something magical about tender ravioli, especially when they’re stuffed with fresh spinach and creamy ricotta. This dish takes it to the next level by loading up on garden-fresh vegetables-zucchini ribbons, diced tomato and a sprinkle of scallions-all tossed in a luscious creamy lemon sauce. It’s a pasta lover’s dream that comes together in just 20 minutes.

With a hint of Italian seasoning and a finishing touch of Parmesan and lemon zest, every bite is bright, savory and satisfying. Whether you’re looking for a quick weeknight meal or a way to use up summer zucchini, this recipe is sure to become a favorite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you reach the seedy core. Finely chop the core. Dice the tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, gently add ravioli to the pot. Immediately reduce heat to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1 cup pasta cooking water, then drain. Gently shake the strainer to remove excess moisture.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites and 1 tsp Italian seasoning (2 tsp for 4 servings). Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce heat under the pan to medium, then stir in stock concentrate, a squeeze of lemon juice and 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings). Cook for 1-2 minutes. Stir in sour cream and 1 tbsp butter (2 tbsp for 4). Season with salt and pepper. If needed, add more cooking water a splash at a time until sauce is creamy.
5. Separate zucchini ribbons with your hands, then stir into the pan with sauce. Gently stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
6. Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can use frozen ravioli. Cook according to package directions, usually a minute or two longer than fresh. Be sure to reserve pasta water for the sauce.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. For a dairy-free option, try a plant-based sour cream or a splash of unsweetened coconut cream.

Can I add protein to this dish?

Absolutely! Cooked chicken, shrimp or Italian sausage would be great additions. Simply cook the protein before the veggies and set aside, then stir it back in at the end.