Creamy Mushroom Ravioli with Zucchini and Tomatoes

This creamy mushroom ravioli recipe is a true weeknight winner. Plump ravioli filled with earthy mushrooms are tossed in a velvety Parmesan sauce, then paired with sautéed zucchini and sweet heirloom grape tomatoes. A pinch of chili flakes adds a gentle kick, while fresh parsley brightens every bite.

Ready in just 30 minutes, this dish delivers restaurant-quality flavor with minimal effort. The combination of tender pasta, crisp-tender vegetables and a rich, tangy cream sauce makes it a satisfying meal 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 crosswise into ¼-inch-thick triangles. Halve and peel the shallot, then thinly slice. Halve the tomatoes lengthwise. Pick a few parsley leaves for garnish, then finely chop the remaining parsley.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, tossing, 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 and cook until tender and floating, about 4 minutes. Carefully scoop out and reserve ½ cup of the pasta cooking water, then drain the ravioli.
4. Reduce the heat to low and stir the tomatoes into the pan. Add the sour cream, half the Parmesan, the stock concentrate and ¼ cup of the reserved pasta water. Season with salt, pepper, the chopped parsley and more chili flakes if desired.
5. Add the drained ravioli to the pan and increase the heat to medium. 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 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 the 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.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche instead of sour cream for a similar creamy texture.

How do I store leftovers?

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