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 piling on the vegetables-think ribboned zucchini, diced tomatoes and a medley of Italian herbs. The result is a pasta that feels like it was dragged through a garden, bursting with flavor and color.

The star of the show is the creamy lemon sauce, which ties everything together with bright, tangy notes. A sprinkle of Parmesan and scallion greens adds the perfect finishing touch. Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something comforting yet fresh.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and ricotta ravioli and cook according to package directions until tender. Reserve 1/2 cup of pasta water before draining.
2. While the ravioli cooks, trim the ends of the zucchini and use a vegetable peeler to create long ribbons. Dice the tomato. Thinly slice the scallions, separating the white and green parts. Zest and juice the lemon.
3. In a large skillet, heat the olive oil over medium heat. Add the zucchini ribbons and cook for 2-3 minutes until slightly softened. Add the diced tomato and cook for another minute.
4. Reduce the heat to low and stir in the sour cream, veggie stock concentrate, Italian seasoning, lemon zest and 2 tablespoons of lemon juice. Whisk until smooth and heated through. If the sauce is too thick, add a splash of reserved pasta water.
5. Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Stir in the butter until melted. Season with salt and pepper to taste.
6. Serve the ravioli in bowls, topped with grated Parmesan cheese and a sprinkle of scallion greens.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Just 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 make this dish vegan?

Use vegan ravioli, substitute sour cream with a plant-based version, use vegan butter and omit the Parmesan or use a vegan alternative.