Creamy Spinach Ravioli with Shrimp and Lemony Zucchini

Indulge in a quick and satisfying dinner that combines tender spinach ricotta ravioli with succulent shrimp, all enveloped in a luscious tomato cream sauce. The addition of lemony zucchini, juicy burst tomatoes and crunchy toasted panko adds layers of texture and bright flavor that will make this dish a new favorite.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The creamy sauce, made with crème fraîche and cream cheese, is beautifully balanced with a squeeze of lemon and a hint of Italian seasoning. Top it all off with fresh parsley for a vibrant finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Zest and quarter the lemon. Pick the parsley leaves from stems and roughly tear them.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the panko and season with salt and pepper. Cook, stirring, until golden brown, about 3-4 minutes. Turn off heat and transfer panko to a small bowl. Wipe out the pan.
3. Heat a drizzle of oil in the same pan over medium heat. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, about 2-3 minutes. Turn off heat, stir in half the lemon zest and transfer zucchini to a plate. Wipe out the pan.
4. Heat another drizzle of oil in the pan over medium-high heat. Add the grape tomatoes and season with salt and pepper. Cook until the tomatoes begin to burst, about 2-3 minutes. If needed, gently press them with a spatula to help them burst. Transfer to a plate and wipe out the pan.
5. Once the water is boiling, gently add the ravioli to the pot. Reduce to a low simmer and cook, stirring occasionally, until tender and floating to the top, about 3-4 minutes. Reserve ½ cup of pasta cooking water, then drain the ravioli and set aside.
6. In the same pan used for the vegetables, melt 1 tablespoon butter over medium-high heat. Add the tomato paste, garlic powder and half the Italian seasoning (use all if making 4 servings). Cook, stirring, until fragrant, about 1-2 minutes. Whisk in the crème fraîche, cream cheese, veggie stock concentrate and ¼ cup of the reserved pasta cooking water until melted and combined. Stir in ¼ teaspoon sugar and season with salt and pepper. Add a squeeze of lemon juice and the remaining lemon zest to taste. Simmer until the sauce slightly thickens, about 1-2 minutes.
7. Gently stir the drained ravioli into the sauce. Season with salt and pepper. If needed, add more reserved pasta cooking water a splash at a time until the ravioli are coated in a creamy sauce. Divide the ravioli between bowls. Top with the zucchini, burst tomatoes, toasted panko and parsley. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Cook according to package directions, but reduce the cooking time slightly to avoid overcooking.

Can I substitute the shrimp with another protein?

Absolutely! Cooked chicken, scallops or even tofu would be great alternatives. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.