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Ricotta & Tomato Ravioli in Garlic Cream with Zucchini & Toasted Buttery Panko

Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta. Toss them in a delicious cream sauce loaded with zucchini, scallions, and lemon, then give your bowl the crunch treatment with a shower of buttery toasted panko breadcrumbs. What’s that thumping sound? Oh yes, it’s the beating of our pasta-loving hearts!

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Calorie Smart Easy Prep Quick Veggie New lunches dinners lunch-pasta
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 zucchini
  • 2 scallions
  • 1 lemon
  • 0.25 cups panko breadcrumbs
  • 9 oz fresh ricotta & tomato ravioli
  • 4 oz cream sauce base
  • 1 veggie stock concentrate
  • 1 tsp garlic powder
  • salt
  • pepper
  • 1 tsp cooking oil
  • 0.25 tsp sugar
  • 2 tbsp butter
  • 2 zucchinis
  • 4 scallions
  • 1 lemon
  • 0.5 cups panko breadcrumbs
  • 18 oz fresh ricotta & tomato ravioli
  • 8 oz cream sauce base
  • 2 veggie stock concentrates
  • 2 tsp garlic powder
  • salt
  • pepper
  • 1 tsp cooking oil
  • 0.5 tsp sugar
  • 4 tbsp butter

Instructions

  1. • Bring a large pot of salted water to a boil.
    (TIP: Cover pot with a lid to boil water
    faster.) Wash and dry produce.
    • Trim and halve zucchini lengthwise; thinly
    slice into half-moons. Trim and thinly slice
    scallions, separating whites from greens.
    Quarter lemon.
  2. • Melt 1 TBSP butter (2 TBSP for 4 servings) in
    a large pan over medium heat.
    • Add panko, a pinch of salt, and pepper;
    cook, stirring occasionally, until golden
    brown, 3-5 minutes. Turn off heat; transfer to
    a plate. Wipe out pan.
  3. • Once water is boiling, gently add ravioli to
    pot. (TIP: Move on to the next step if the
    water has not boiled yet.) Reduce to a
    simmer and cook, stirring occasionally, until
    al dente and floating to the top, 3-4 minutes.
    • Reserve ¾ cup pasta cooking water (1 cup
    for 4 servings), then drain. TIP: Gently shake
    strainer with ravioli in it to remove as much
    moisture as possible.
  4. • Meanwhile, heat a drizzle of oil in pan used
    for panko over medium-high heat. Add
    zucchini; cook, stirring occasionally, until
    browned and softened, 2-3 minutes. Season
    with salt and pepper.
    • Add scallion whites; cook, stirring
    occasionally, until softened and fragrant,
    30-60 seconds more.
    • Stir in cream sauce base, stock concentrate,
    garlic powder, ½ cup reserved pasta
    cooking water, ¼ tsp sugar, and juice from
    half the lemon. (For 4 servings, use ¾ cup
    pasta cooking water, ½ tsp sugar, and juice
    from whole lemon.)
  5. • Add drained ravioli to pan with sauce; turn
    to coat. Simmer until sauce has thickened,
    1-2 minutes more.
    • Turn off heat and stir in 1 TBSP butter
    (2 TBSP for 4 servings) until melted and
    combined. Taste and season with salt and
    pepper. TIP: If necessary, stir in more pasta
    cooking water a splash at a time until
    everything is coated in a creamy sauce.
  6. • Divide ravioli between plates and top with
    toasted panko. Garnish with scallion
    greens. Serve with any remaining lemon
    wedges on the side.