Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

There’s something magical about tender ravioli, especially when they’re stuffed with fresh spinach and creamy ricotta. This dish takes it to the next level by piling on the vegetables – think delicate zucchini ribbons, juicy diced tomatoes and a sprinkle of scallions. It’s like dragging your pasta through the garden for a burst of flavor in every bite.

The star of the show is the luscious creamy lemon sauce, made with sour cream, Parmesan and a hint of Italian seasoning. It coats each ravioli and veggie ribbon perfectly, while a final squeeze of lemon adds brightness. Ready in about 20 minutes, this is the kind of meal that feels indulgent but is secretly packed with goodness.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, trim the ends from the zucchini and use a peeler to shave it into thin ribbons, rotating as you go until you reach the seedy core. Finely chop the core. Dice the tomato. Thinly slice the scallions, separating the whites from the greens. Zest the lemon, then quarter it.
2. Once the water is boiling, gently add the ravioli. Reduce the heat to a low simmer and cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Reserve 1 cup of pasta cooking water, then drain the ravioli. Gently shake the strainer to remove excess moisture.
3. While the ravioli cook, heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chopped zucchini core, diced tomato, scallion whites and 1 teaspoon Italian seasoning (use 2 teaspoons for 4 servings). Cook until the vegetables are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce the heat to medium. Stir in the stock concentrate, 1/4 cup reserved pasta water (1/3 cup for 4 servings) and a squeeze of lemon juice. Cook for 1-2 minutes. Then stir in the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time until creamy.
5. Add the zucchini ribbons to the pan, separating them with your hands and gently stir. Then add the drained ravioli and simmer until the sauce thickens, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
6. Divide the pasta among bowls. Garnish with scallion greens and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, but add a minute or two to the boiling time.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are excellent substitutes. They’ll provide the same creamy tang.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to revive the sauce.