Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

There’s something magical about tender ravioli, especially when they’re filled with fresh spinach and creamy ricotta. This dish takes it to the next level by loading up on garden-fresh vegetables-zucchini ribbons, diced tomatoes and a sprinkle of scallions-all tossed in a luscious creamy lemon sauce. It’s a pasta lover’s dream that comes together in just 25 minutes.

Every bite is bursting with Italian herbs, nutty Parmesan and a bright citrus kick. Whether you’re looking for a quick weeknight dinner or a comforting meal that feels light and fresh, this recipe delivers. No complicated steps, just pure deliciousness.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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 TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until tender. Drain and set aside.
2. While the ravioli cooks, use a vegetable peeler to create long ribbons from the zucchini. Dice the tomato. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
3. In a small bowl, whisk together the veggie stock concentrate, sour cream and 1/4 cup water to make the sauce base.
4. Heat olive oil and cooking oil in a large skillet over medium-high heat. Add the zucchini ribbons and cook, tossing gently, for 1-2 minutes until just tender. Remove zucchini from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat. Add the white parts of the scallions and cook for 30 seconds. Stir in the Italian seasoning and cook for another 30 seconds until fragrant.
6. Pour the sauce mixture into the skillet, stirring to combine. Add the cooked ravioli, zucchini ribbons, diced tomato and lemon zest. Toss gently to coat everything in the sauce. Cook for 1-2 minutes until heated through.
7. Remove from heat. Stir in half the Parmesan cheese and a squeeze of lemon juice. Taste and adjust seasoning with salt and pepper.
8. Serve the ravioli in bowls, topped with remaining Parmesan and the green scallion slices.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

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

What can I substitute for sour cream?

Greek yogurt or crème fraîche are excellent substitutes for sour cream in this sauce.

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 or milk.