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Garden Spinach Ricotta Ravioli on a white plate

Garden Spinach Ricotta Ravioli

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 540kcal
Author: Holly
Tangy and creamy Spinach Ricotta Ravioli is easy to make and simply irresistible!


  • 2 medium zucchini
  • 4 scallions
  • 18 ounces spinach ricotta ravioli
  • 4 teaspoons vegetable stock concentrate
  • ½ cup parmesan cheese
  • 2 Roma tomatoes
  • 2 lemon
  • 2 teaspoons Italian seasoning
  • 8 tablespoons sour cream
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • salt & pepper


  • 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. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
  • Once water is boiling, gently add ravioli to pot. Immediately reduce 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.
    TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
  • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and Italian seasoning; cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
  • Reduce heat under pan with veggies to medium; stir in stock concentrate, a squeeze of lemon juice, and ⅓ cup reserved pasta cooking water. Reduce heat to low and cook 1-2 minutes. Stir in sour cream and 2 tablespoons butter. Season with salt and pepper.
    TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
  • Separate zucchini ribbons with your hands, then stir into pan with sauce. Carefully stir in ravioli. Simmer until sauce is thickened, 1-2 minutes. Season with salt, pepper, and lemon zest to taste.
  • Divide ravioli mixture between bowls. Garnish with scallion greens and Parmesan. Serve with any remaining lemon wedges on the side.


Calories: 540kcal | Carbohydrates: 51g | Protein: 21g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 1160mg | Fiber: 7g | Sugar: 9g