20-Minute Spinach Ricotta Ravioli with Lemon Zucchini and Tomato Cream Sauce

Looking for a quick and delicious dinner that feels indulgent but comes together in just 20 minutes? This spinach ricotta ravioli with a creamy tomato sauce is the answer. The sauce gets its richness from crème fraîche and cream cheese, balanced with a bright squeeze of lemon. Topped with tender zucchini, juicy burst tomatoes and crunchy toasted panko, every bite is a delight.

This recipe is all about fresh flavors and simple techniques. The ravioli cooks while you prepare the vegetables and sauce, making it a seamless one-pan meal. Whether you’re cooking for yourself or the whole family, this dish is sure to become a weeknight favorite.

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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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Pick parsley leaves from stems; roughly tear leaves.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a drizzle of oil in pan used for panko over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Turn off heat. Stir in half the lemon zest; transfer to a plate. Wipe out pan. Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. Transfer to a plate. Wipe out pan. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.
4. Once water is boiling, gently add ravioli to 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 (1 cup for 4 servings), then drain and set aside.
5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for veggies over medium-high heat. Add tomato paste, garlic powder and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. Whisk in crème fraîche, cream cheese, stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined. Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce is slightly thickened, 1-2 minutes more.
6. Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide ravioli between bowls. Top with zucchini, tomatoes, toasted panko and parsley. Serve.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh. Adjust the timing accordingly.

Can I substitute the crème fraîche?

You can use sour cream or Greek yogurt as a substitute, but the sauce may be slightly less rich. Add it off the heat to prevent curdling.

How do I store leftovers?

Store leftovers 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 the sauce’s creaminess.