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