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!
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
- • 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. - • 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. - • 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. - • 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.) - • 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. - • Divide ravioli between plates and top with
toasted panko. Garnish with scallion
greens. Serve with any remaining lemon
wedges on the side.