Creamy Lemon Mushroom Ravioli with Zucchini Ribbons and Tomato

This dish is like taking a stroll through the garden, with tender mushroom ravioli as the star. We’ve loaded it up with fresh zucchini ribbons, juicy diced tomatoes and a medley of Italian herbs. The creamy lemon sauce ties everything together, while a sprinkle of Parmesan and scallion greens adds the perfect finishing touch.

Best of all, this hearty pasta comes together in just 20 minutes, making it an ideal choice for busy weeknights when you crave something comforting yet light. Each bite is packed with flavor and veggies, proving that a quick meal can still feel special.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package directions until tender. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the ravioli cooks, prepare the vegetables. Trim the ends of the zucchini and use a vegetable peeler to create long ribbons. Dice the tomato. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
3. In a large skillet, heat the cooking oil over medium-high heat. Add the zucchini ribbons and cook, tossing gently, for 1-2 minutes until just tender. Season with a pinch of salt and pepper. Transfer to a plate.
4. In the same skillet, melt the butter over medium heat. Add the white parts of the scallions and cook for 30 seconds until fragrant. Stir in the Italian seasoning and mushroom stock concentrate, then add the sour cream and 1/4 cup of the reserved pasta water. Whisk until smooth.
5. Add the cooked ravioli and diced tomato to the skillet. Toss gently to coat in the sauce. If the sauce is too thick, add more pasta water a tablespoon at a time until desired consistency. Stir in the lemon zest and a squeeze of lemon juice to taste.
6. Divide the ravioli among plates. Top with the zucchini ribbons, a sprinkle of Parmesan cheese and the green scallion slices. Season with additional black pepper if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, any filled ravioli works well, such as cheese or spinach. Adjust cooking time according to package directions.

How do I make this dish dairy-free?

Substitute the sour cream with a dairy-free alternative like cashew cream, use vegan butter and omit the Parmesan or use a plant-based version.

Can I add protein to this recipe?

Absolutely. Cooked chicken, shrimp or white beans would be great additions. Add them when you toss the ravioli with the sauce.