Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This spinach ricotta ravioli is loaded with fresh garden vegetables and tossed in a luscious creamy lemon sauce. Tender ravioli are paired with ribboned zucchini, diced tomato and a hint of Italian seasoning for a bright, satisfying meal.

The sauce comes together quickly with sour cream, Parmesan and a splash of pasta water, creating a silky coating that clings to every bite. Finished with scallion greens and extra lemon zest, this dish is a celebration of spring flavors.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit 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

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon 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 produce. Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until 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 teaspoon Italian seasoning (2 teaspoons 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, 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings) and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. Stir in sour cream and 1 tablespoon butter (2 tablespoons for 4) until melted and combined. Season with salt and pepper. If needed, stir in more reserved 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. Gently 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, so keep an eye on them.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in this sauce.

How do I make this dish vegan?

Use vegan ravioli, replace butter with olive oil, sour cream with coconut cream and Parmesan with nutritional yeast.