Spinach Ricotta Ravioli with Zucchini Ribbons in Creamy Lemon Sauce

This dish is all about fresh garden flavors coming together in a creamy, lemony sauce. Tender spinach and ricotta ravioli are paired with ribbons of zucchini, diced tomato and a hint of Italian seasoning. The sauce, made with sour cream, Parmesan and a touch of lemon, coats every bite beautifully.

Ready in just 20 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The zucchini ribbons add a lovely texture, while the scallion greens and Parmesan finish it off with a pop of color and flavor. Serve with extra lemon wedges for a bright, zesty kick.

Log in to save recipes and build weekly shopping lists.

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

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; using a peeler, shave 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 scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, gently add ravioli to pot. Immediately reduce heat to a low simmer. Cook, stirring occasionally, until ravioli are al dente and float 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 core, diced tomato, scallion whites and 1 teaspoon Italian seasoning (2 teaspoons for 4 servings; use remaining seasoning as desired). Cook until vegetables are just softened, 1-2 minutes. Season with salt and pepper.
4. Reduce heat under the pan 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. Cook for 1-2 minutes. Reduce heat to low, then stir in sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If needed, add more cooking water a splash at a time until sauce reaches a creamy consistency.
5. Separate zucchini ribbons with your hands and stir them into the sauce. Gently stir in drained ravioli. Simmer until sauce thickens, 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, but adjust cooking time according to package instructions. Fresh ravioli cooks faster.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk.