Spinach Ricotta Ravioli with Garlic Tomato Cream Sauce and Zucchini Ribbons

There’s something extra special about ravioli, especially when they’re stuffed with fresh spinach and creamy ricotta. In this dish, tender pasta pillows are tossed in a rich tomato cream sauce with garlic and a hint of chili flakes for warmth. Bright lemon and zucchini ribbons add freshness, while sliced almonds bring a satisfying crunch.

Ready in just 20 minutes, this one-pan meal is perfect for busy weeknights. It’s a comforting yet vibrant pasta dish that will have everyone asking for seconds.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the spinach ricotta ravioli according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, use a vegetable peeler to slice the zucchini into long ribbons. Zest and juice the lemon. Mince the garlic.
3. In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and chili flakes, cooking for 30 seconds until fragrant.
4. Stir in the tomato paste and Italian seasoning, cooking for 1 minute. Add the cream cheese and sour cream, stirring until smooth. If the sauce is too thick, add a splash of reserved pasta water.
5. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Season with salt, pepper and a pinch of sugar to balance the acidity.
6. Add the zucchini ribbons and lemon juice, tossing for 1 minute until just wilted. Remove from heat.
7. Serve the ravioli in bowls, topped with lemon zest and sliced almonds.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, adding an extra minute if needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can replace sour cream for a similar tangy creaminess.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.