---
title: Lamb Chop & Ricotta Tomato Ravioli
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lamb-chop-and-ricotta-tomato-ravioli-69430df70a853ea815821350
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - Quick
  - Easy Prep
  - Italian
  - Comfort Food
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/lamb-chop-ricotta-tomato-ravioli.avif"
---
Bring a #large pot{} of salted @water{4%cups} to a boil. Wash and dry all produce.

Melt @butter{1%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{¼%cup}; season with @salt{1%tsp} and @black pepper{½%tsp}. Cook, stirring, until golden brown ~{3%minutes}. Transfer to a plate.

Heat a drizzle of @olive oil{1%tbsp} in the same pan over medium heat. Add @zucchini{1%medium}(diced); season with @salt{1%tsp} and @black pepper{½%tsp}. Cook, stirring occasionally, until softened ~{2%minutes}. Transfer to a plate.

Once water is boiling, gently add @fresh tomato ricotta ravioli{8%oz} to the pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top ~{3%minutes}. Reserve ½ cup pasta cooking water, then drain ravioli.

Meanwhile, melt remaining @butter{1%tbsp} in the pan used for zucchini over medium-high heat. Add @garlic{2%cloves}(minced), @marinara sauce{1%cup}, @veggie stock concentrate{1%packet}, and half the @italian seasoning{1%tsp}. Cook, stirring, until fragrant ~{1%minute}.

Gently stir drained ravioli into the pan with the sauce. Season with @salt{1%tsp} and @black pepper{½%tsp}. If needed, stir in reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce.

Pat @lamb chops{4%pieces} dry and season generously with @salt{1%tsp} and @black pepper{½%tsp}. Heat a clean pan over medium-high heat and cook lamb chops ~{3%minutes} per side for medium. Rest ~{5%minutes}.

In a #small bowl{}, combine @crème fraîche{2%tbsp}, @cream cheese{2%oz}(softened), zest and juice from half the @lemon{1%whole}, and finely chopped @parsley{1%small bunch}. Whisk until smooth. Season with @salt{1%tsp} and @black pepper{½%tsp}.

Divide ravioli between plates. Top with rested lamb chops, lemy zucchini, toasted panko, and lemon parsley crema. Serve with remaining lemon wedges on the side.