Garden Spinach Ricotta Ravioli

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  6 tbsp
• butter
  2 tbsp
• lemon
  1 unit
• olive oil
  2 tsp
• pepper
• salt
• scallions
  2 unit
• sour cream
  6 tbsp
• spinach and ricotta ravioli
  18 oz
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 

   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 get to the seedy core. Finely chop core. Dice tomato . Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   zucchini: 2 unit, tomato: 2 unit, scallions: 2 unit, lemon: 1 unit
2. 

   2

   Once water is boiling, gently add spinach and ricotta ravioli to the 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 the strainer with ravioli in it to remove as much moisture as possible.

   spinach and ricotta ravioli: 18 oz
3. 

   3

   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 (1 tsp for 2 servings; use the rest of the Italian Seasoning as you like). Cook until the vegetables are just softened, 1-2 minutes. Season to taste with salt and pepper .

   olive oil: 2 tsp, Italian seasoning: 1 tbsp, salt, pepper
4. 

   4

   Reduce heat under the pan with veggies to medium, then stir in veggie 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, 1-2 minutes. Stir in sour cream and butter until melted and combined. Season again with salt and pepper. TIP: If needed, add more reserved cooking water one splash at a time until the sauce reaches a creamy texture.

   veggie stock concentrate: 2 unit, sour cream: 6 tbsp, butter: 2 tbsp
5. 

   5

   Use your hands to separate zucchini ribbons, then stir them into the pan with the sauce. Gently stir in the softened ravioli. Simmer until the sauce has thickened, 1-2 minutes. Season with additional salt and pepper. Stir in the lemon zest to taste.
6. 

   6

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

   Parmesan cheese: 6 tbsp