claire freehafer

ingredients

• 18 oz spinach ricotta ravioli
• 2 zucchini
• 2 tomatoes, diced
• 2 scallions, thinly sliced, separated
• 1 lemon, zested and quartered
• 1 tbsp italian seasoning
• veggie stock
• 6 tbsp sour cream
• 6 tbsp parmesan cheese
• 2 tsp olive oil
• 2 tbsp butter

instructions

1. bring a medium pot of salted water to a boil. 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.

2. once water is boiling, gently add ravioli to pot. immediately reduce to a low simmer. cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. gently shake strainer with ravioli in it to remove as much moisture as possible. reserve 1 cup pasta cooking water, then drain.

3. meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. add chopped zucchini, tomato, scallion whites, and 2 tsp italian seasoning. cook until veggies are just softened, 1-2 minutes. season with salt and pepper.

4. reduce heat under pan with veggies to medium, then stir in stock concentrate, 1/3 cup reserved pasta cooking water, and a squeeze of lemon juice. reduce heat to low and cook, 1-2 minutes. stir in sour cream and 2 tbsp 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.

5. separate zucchini ribbons with your hands, then stir into pan with sauce. gently stir in drained ravioli. simmer until sauce has thickened, 1-2 minutes. season with salt and pepper. stir in lemon zest to taste.

6. divide pasta between bowls. garnish with scallion greens and parmesan. serve with remaining lemon wedges on the side.