Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

Ravioli are always a good idea, but they’re especially wonderful when filled with fresh spinach and creamy ricotta. This version is loaded with garden vegetables-zucchini ribbons, diced tomato and a sprinkle of scallions-all brought together with a luscious lemon cream sauce. It’s a pasta dish that feels indulgent yet light, thanks to the abundance of veggies.

Ready in just 25 minutes, this recipe is perfect for a weeknight dinner that feels special. The creamy sauce, made with sour cream and Parmesan, coats every ravioli beautifully. A squeeze of lemon and a touch of zest brighten the whole dish. Serve it with extra lemon wedges for a burst of freshness.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma 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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup 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 all produce. Trim the ends from the zucchini; using a peeler, shave the zucchini lengthwise into thin ribbons, rotating as you go, until you reach the seedy core. Finely chop the core. Dice the tomato. Trim and thinly slice the scallions, separating the whites from the greens. Zest the lemon, then quarter it.
2. Once the water is boiling, gently add the ravioli. Immediately reduce the heat to a low simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Reserve 1 cup of the pasta cooking water, then drain the ravioli. Gently shake the strainer 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 the chopped zucchini core, diced tomato, scallion whites and 1 teaspoon Italian seasoning (use 2 teaspoons for 4 servings; save the rest for another use). Cook until the vegetables are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce the heat under the pan to medium. Stir in the stock concentrate, 1/4 cup of the reserved pasta cooking water (1/3 cup for 4 servings) and a squeeze of lemon juice. Reduce the heat to low and cook for 1-2 minutes. Stir in the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If the sauce is too thick, stir in more reserved cooking water a splash at a time until it reaches a creamy consistency.
5. Separate the zucchini ribbons with your hands, then add them to the pan with the sauce. Gently stir in the drained ravioli. Simmer until the sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
6. Divide the pasta among bowls. Garnish with scallion greens and grated Parmesan. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can use frozen ravioli. Adjust the cooking time according to the package instructions, usually a minute or two longer.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream. The sauce will still be creamy and tangy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to revive the sauce.