Creamy Ricotta Ravioli with Toasted Panko and Lemony Squash

There’s nothing quite like biting into tender ravioli and experiencing that burst of creamy, herby filling. This dish takes it to the next level with a luscious tomato sauce, a crunchy toasted panko topping and a bright, lemony squash garnish. It’s a complete meal that’s as satisfying as it is delicious.

Perfect for a weeknight dinner that feels special, this recipe combines fresh flavors and textures in every bite. The creamy sauce clings to each ravioli, while the panko adds a delightful crunch and the squash brings a refreshing citrus note. Get ready to impress your family or guests with this simple yet elegant pasta dish.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve the squash lengthwise, then slice crosswise into ½-inch-thick half-moons. Zest and quarter the lemon. Peel and finely chop the garlic. Finely chop the parsley.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add the panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl. Wipe out the pan.
3. Heat a drizzle of oil in the same pan over medium heat. Add the squash and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out the pan.
4. Once the water is boiling, gently add the ravioli to the pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. Meanwhile, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the pan used for the squash over medium-high heat. Add the garlic, tomato paste and half the Italian seasoning (all for 4 servings). Cook, stirring, until fragrant, 1-2 minutes. Whisk in the crème fraîche, cream cheese, stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4) until combined and creamy. Stir in ¼ teaspoon sugar (½ teaspoon for 4); season with salt and pepper. Add a squeeze of lemon juice and the remaining lemon zest to taste. Simmer until the sauce has thickened slightly, 1-2 minutes more.
6. Gently stir the drained ravioli into the pan with the sauce. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until the ravioli are coated in a creamy sauce. Divide between bowls. Top with the squash, toasted panko and parsley. Serve.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust cooking time according to package directions. Fresh ravioli cooks quickly, so watch carefully.

What can I substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a little lemon juice as a substitute.

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.