Galaxy Greens Ricotta Ravioli
with Zucchini, Toasted Panko & Parsley
- Wheat
- Milk
- Eggs
Channel your inner Groot (or if you’re feeling extra-cute, Baby Groot) and harness the power of plants! We’ve loaded up fresh spinach ricotta ravioli with a luscious tomato cream sauce made with crème fraîche, cream cheese, and a bright squeeze of lemon. Over top there’s lemony zucchini, toasted panko for crunch, and parsley leaves for even more vibrant green on your plate. There’s only one thing left to say about this epic meal: I AM GROOT!
Ingredients
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Parsley
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Spinach and Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
1.5 ounce
Tomato Paste
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Pick parsley leaves from stems; roughly tear leaves.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Turn off heat. Stir in half the lemon zest; transfer to a plate. Wipe out pan.
• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add tomato paste, garlic powder, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in crème fraîche, cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined. • Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce is slightly thickened, 1-2 minutes more.
• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. • Divide ravioli between bowls. Top with zucchini, toasted panko, and parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy tomato sauce with bright lemon notes; some found it too rich or acidic.
- Ease of prep: Quick and simple for most, though a few felt it had too many steps or packets to open.
- Suggestions: Consider adding protein like chicken or shrimp; some preferred less lemon zest or cream cheese.
- Portions: Several found the meal light, wishing for more ravioli or vegetables to feel fully satisfied.
- Texture: The crunchy panko topping was a hit, adding a delightful contrast to the creamy pasta 🍲.
Reviews from our home cooks
This caught my eye because I saw it had zucchini on top and because it uses the spinach ricotta ravioli. What made this meal even more amazing was the panko breadcrumb topping and the tomato cream sauce. They added a nice element of crunchiness and a nice element of creaminess that I thoroughly enjoyed. Pair that with the garlic bread from the marketplace and you have a meal I could eat over and over and never get tired of!
This is marketed to kids, but to me the flavor profile is very adult. You have got a lot of strong flavor combinations going on; lemon, parsley zucchini, a rich tomato sauce over spinach ricotta ravioli was a huge flavor combination for even my adult pallet. I had some basil and oregano seasoning in my kitchen cabinet that I used for the missing Italian seasoning.
I liked the sauce of this one quite a bit (esp. with adding a bit of maple syrup to take down the tartness of the tomato). It went well with this ravioli. But there is no need to wipe out the pan after you cook the zucchini. You can just add the sauce to the pan with the zucchini.
Easily in my top ten. The sauce comes out rich, but not too heavy and the lemon brightens everything up. The crunch of the toasted panko will be a go-to for all my pasta dishes from now on.
Absolutely loved the fresh lemon and parsley. The raviolis were the perfect texture, and the panko topping made it perfect! I also love zucchini so this was the perfect meal imo.
4 ravioli doesn't seem like enough but there's plenty of zucchini and the sauce is so rich (which is balanced perfectly with the lemon and fresh parsley). Really delicious!
Zucchini took longer to prepare than described. Closer to 10 minutes to get desired texture of "lightly crisp", not 2-3 min. I added a frozen garlic cube to zucchini, which added a nice complement to the lemon zest.
This is a true crowd pleaser! Great for a group or a dinner date! I made this for my girlfriend and we were both blown away by how tasty the sauce was and how easy the preparation was. Pairs nicely with a Cabernet and Italian bread with olive oil. I'm so glad I had the opportunity to learn to make this recipe!
The ravioli's are great and I like what this dish was trying to be. I followed the instructions and I think I would prefer to keep my zucchini a little more crunchy. It seemed to be missing some sort of flavor within the whole dish, as it was kinda bland.
This was really good when I made it, but the leftovers did not heat up well. Zucchini just doesn't re-heat well. So this one is not a good one to eat for dinner and have lunch the next day.
