Creamy Mushroom Ravioli with Zucchini and Tomatoes

This creamy mushroom ravioli dish is a celebration of earthy flavors and fresh vegetables. Pillowy ravioli stuffed with a hearty mushroom blend are tossed in a luscious Parmesan sauce, studded with tender zucchini and sweet grape tomatoes. The result is a colorful, satisfying meal that comes together in just 30 minutes.

Perfect for a busy weeknight, this recipe uses simple ingredients to create a restaurant-quality pasta dish. The sauce gets its creaminess from sour cream and Parmesan, while a pinch of chili flakes adds a gentle warmth. Serve it with a sprinkle of fresh parsley for a bright finish.

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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 rest.
2. Heat a 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 to the pot. Reduce heat to low. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup of pasta cooking water, then drain the ravioli.
4. Once the shallot is softened, stir the tomatoes into the pan, then reduce heat to low. Stir in the sour cream, stock concentrate, half the Parmesan 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 heat to medium and gently toss to coat the ravioli in the sauce. Cook until the sauce thickens slightly, 1-2 minutes. If needed, add more pasta cooking water to achieve a loose consistency.
6. Divide the ravioli mixture between 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.

What can I substitute for sour cream?

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

Can I make this dish ahead?

This dish is best served fresh, but you can prep the vegetables in advance. Reheat gently with a splash of water or broth.