Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This spinach ricotta ravioli dish is loaded with fresh garden vegetables and a bright, creamy lemon sauce. Tender ravioli are paired with ribboned zucchini, juicy diced tomatoes and a sprinkle of Italian seasoning for an herbaceous finish. The sauce, made with sour cream and veggie stock concentrate, is luscious without being heavy.

Finished with nutty Parmesan and sliced scallions, this pasta comes together in just 20 minutes. It’s an easy, satisfying weeknight dinner that feels like a treat. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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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 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach ricotta ravioli and cook according to package directions until tender. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, use a vegetable peeler to slice the zucchini into long ribbons. Dice the tomato. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
3. In a large skillet over medium heat, add a drizzle of olive oil. Add the zucchini ribbons and cook, tossing gently, for 2-3 minutes until slightly softened. Season with a pinch of salt and pepper.
4. Add the diced tomato, white parts of scallions and Italian seasoning to the skillet. Cook for 1 minute until fragrant.
5. Reduce heat to low. Stir in the sour cream, veggie stock concentrate, lemon zest and lemon juice. Add 2-3 tablespoons of the reserved pasta water to thin the sauce. Stir until smooth and combined.
6. Add the cooked ravioli to the skillet and toss gently to coat with the sauce. If the sauce seems too thick, add more pasta water a tablespoon at a time.
7. Divide the ravioli and vegetables among plates. Sprinkle with Parmesan cheese and the green scallion slices. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Cook according to package directions, then proceed with the recipe.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. Use the same amount.

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.