HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarden Spinach Ricotta Ravioli
Garden Spinach Ricotta Ravioli

Garden Spinach Ricotta Ravioli

with Zucchini Ribbons, Tomato & Creamy Lemon Sauce

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Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and creamy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Yep, this delicious dish is loaded with chopped and ribboned zucchini, diced tomato, and a bevvy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts…

Tags:VeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Roma Tomato

2 unit


1 unit


9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Italian Seasoning

1 unit

Veggie Stock Concentrate

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories590 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber11 g
Protein20 g
Cholesterol120 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium pot of salted water to a boil. Wash and dry produce. • 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. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.


• 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. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.


• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and 1 tsp Italian Seasoning (2 tsp for 4 servings). (Use the rest of the Italian Seasoning as you like.) 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, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. TIP: 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.