Spinach Ricotta Ravioli with Zucchini Ribbons and Creamy Lemon Sauce

This pasta dish is like taking a stroll through the garden. Tender spinach and ricotta ravioli are paired with fresh zucchini ribbons, diced tomatoes and a luscious creamy lemon sauce. Every bite is packed with vegetables and bright, herby flavors.

The secret to the silky sauce is a combination of sour cream, butter and a splash of pasta cooking water, all seasoned with Italian herbs and a squeeze of lemon. It’s a quick and satisfying meal that feels indulgent but is surprisingly light.

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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

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 all 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 the tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, gently add ravioli to the pot. Immediately reduce heat 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 the 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 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 the pan with veggies to medium. 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 for 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 them into the pan with the 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 instead of fresh?

Yes, but adjust cooking time according to package instructions. Fresh ravioli cooks in 4-5 minutes; frozen may take a minute or two longer.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. They provide a similar tangy creaminess.

How do I prevent the zucchini ribbons from becoming mushy?

Add the ribbons at the very end and cook just until warmed through. Overcooking will make them release water and turn soft.