Creamy Mushroom Ravioli with Zucchini and Tomatoes

This creamy mushroom ravioli recipe brings together tender pasta filled with earthy mushrooms, fresh zucchini and sweet heirloom grape tomatoes. The sauce is luxuriously creamy, thanks to sour cream and Parmesan, with a hint of heat from chili flakes.

Perfect for a quick weeknight dinner, this dish comes together in about 30 minutes. The ravioli cook while you sauté the vegetables, then everything is tossed together in a velvety sauce. Garnish with parsley and extra Parmesan for a restaurant-quality meal at home.

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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 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 to the pot. 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. When the shallot is softened, stir the tomatoes into the pan, then reduce the heat to low. Stir in the sour cream, half the Parmesan, the stock concentrate and ¼ cup of the reserved pasta 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 needed, add more pasta cooking water to loosen the sauce.
6. Divide the ravioli mixture between plates. Garnish with the remaining Parmesan and reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute with cheese or spinach ravioli, but the mushroom flavor pairs best with the creamy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. Use a vegetarian Parmesan and ensure the ravioli contains no meat.