Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This dish is a celebration of fresh garden vegetables paired with tender, cheese-filled ravioli. The combination of ribboned zucchini, diced tomatoes and a creamy lemon sauce creates a light yet satisfying meal that comes together in just 20 minutes.

Each bite is packed with flavor from Italian seasoning, tangy sour cream and nutty Parmesan. The lemon zest and juice add brightness, while the scallion greens provide a fresh finish. It’s a perfect weeknight dinner that feels special without the fuss.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1 cup pasta cooking water, then drain. Gently shake strainer with ravioli to remove as much moisture as possible.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites and 1 tsp Italian Seasoning (2 tsp for 4 servings). Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce heat under pan with veggies to medium, then stir in stock concentrate, a squeeze of lemon juice and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Reduce heat to low and cook for 1-2 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. If needed, stir in more pasta cooking water a splash at a time until sauce reaches a creamy consistency.
5. Separate zucchini ribbons with your hands, then stir into pan with sauce. Carefully stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
6. Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but adjust cooking time according to package directions. Fresh ravioli cooks faster.

What can I substitute for sour cream?

You can use Greek yogurt or heavy cream for a similar creamy texture.

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.