---
title: Garden Spinach Ricotta Ravioli
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garden-spinach-ricotta-ravioli-64d24bf77a42584bbbe5076d
servings: 2
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
difficulty: Easy
allergens: [Milk, Eggs, Wheat]
tags: [Veggie, Calorie Smart, Quick, Italian, Pasta]
rating: 4.5
rating_count: 73300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the bright, fresh taste with lemon and herbs, though some found it bland.
  - theme: Ease of prep
    text: Quick and simple to make, though a few found the zucchini ribbons tricky.
image: "https://images.recipes.furrysalamander.com/garden-spinach-ricotta-ravioli.avif"
---
@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}

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.

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.

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.

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.

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.

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