Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This spinach ricotta ravioli recipe is all about fresh garden flavors. Tender ravioli are paired with zucchini ribbons, diced tomato and a creamy lemon sauce that comes together in minutes. It’s a quick, satisfying pasta dish that feels light yet indulgent.

The sauce is made with sour cream, butter and a touch of veggie stock concentrate, brightened with lemon zest and juice. A sprinkle of Parmesan and scallion greens adds the perfect finishing touch. Serve it for a weeknight dinner that’s ready in under 30 minutes.

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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

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. Wash and dry produce. Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you reach the seedy core. Finely chop the 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 to remove excess moisture.
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 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 tbsp butter (2 tbsp 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, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh. Be sure to reserve pasta cooking water as directed.

Can I make this dish vegetarian?

It is already vegetarian! The ravioli is filled with spinach and ricotta and the sauce is made with sour cream and butter. For a vegan version, use vegan ravioli, plant-based sour cream and vegan butter.

What can I substitute for zucchini?

You can use yellow squash or even thinly sliced bell peppers for a different texture. If using squash, follow the same ribbon and chop method.