Garden Spinach Ricotta Ravioli

🥘 Ingredients

• butter
  1 tbsp
• italian seasoning
  1 tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• scallions
  2 unit
• sour cream
  2 tbsp
• spinach and ricotta ravioli
  12 oz
• tomato
  1 unit
• veggie stock concentrate
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• medium pot
• strainer
• large pan

1. 

   1

   zucchini tomato scallions lemon spinach and ricotta ravioli italian seasoning veggie stock concentrate sour cream parmesan cheese olive oil butter

   zucchini: 1 unit, tomato: 1 unit, scallions: 2 unit, lemon: 1 unit, spinach and ricotta ravioli: 12 oz, italian seasoning: 1 tsp, veggie stock concentrate: 1 tsp, sour cream: 2 tbsp, parmesan cheese: 2 tbsp, olive oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim ends from zucchini and shave lengthwise into thin ribbons using a peeler, rotating as you go, until you reach the seedy core. Finely chop the core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
3. 

   3

   Once water is boiling, gently add spinach and ricotta ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top ⏱️ 5 minutes . Reserve 1 cup pasta cooking water, then drain in a strainer . Gently shake strainer with ravioli in it to remove as much moisture as possible.
4. 

   4

   Meanwhile, 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 minutes . Season with salt and pepper.
5. 

   5

   Reduce heat under pan with veggies to medium, then stir in veggie stock concentrate, ¼ cup reserved pasta cooking water, and a squeeze of lemon juice. Reduce heat to low and cook ⏱️ 1 minutes . Stir in sour cream and butter 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.
6. 

   6

   Separate zucchini ribbons with your hands, then stir into pan with sauce. Gently stir in drained ravioli. Simmer until sauce has thickened ⏱️ 1 minutes . Season with salt and pepper. Stir in lemon zest to taste.
7. 7

   Divide pasta between bowls. Garnish with scallion greens and parmesan cheese. Serve with remaining lemon wedges on the side.