Garden Spinach Ricotta Ravioli
with Zucchini Ribbons, Tomato & Creamy Lemon Sauce
- Milk
- Eggs
- Wheat
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. Loaded with chopped and ribboned zucchini, diced tomato, and a bevy 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...
Ingredients
1 unit
Zucchini
1 unit
Tomato
2 unit
Scallions
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
1 tablespoon
Italian Seasoning
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the bright, fresh taste with lemon and herbs, though some found it bland and wanted more seasoning.
- Ease of prep: Quick and simple to make, though a few found the zucchini ribbons tricky or time-consuming to prepare.
- Suggestions: Consider dicing zucchini instead of ribbons; add protein like chicken or shrimp for a heartier meal 🍲.
- Portions: Several felt servings were small for two adults; some added sides like garlic bread to round out the meal.
- Ravioli quality: Many reported issues with ravioli breaking open while cooking; some preferred the previous ravioli brand.
Reviews from our home cooks
I'm a terrible cook, but my 13 & 8-year-old sons were excited to make a couple of our first Hello Fresh meals with me. This was easy enough for 3 people who had no idea what they were doing to follow along AND we didn't mess it up! I was actually surprised at how much we all loved the spinach ravioli. My youngest can be pretty picky, but even he gobbled it up. I honestly think they were so much more excited to eat the veggies because they helped prepare them (making the zucchini ribbons is a great "helper" activity). But really, the flavor all around is fantastic - loved that creamy lemon sauce!
Altered the recipe a bit made zucchini ribbons on the side with lemon and olive oil added chicken sausage (I always order extra sausage when available) Had company from TX they took the recipe card home with them They loved it!!!
The Garden Spinach Ricotta Ravioli was super easy to prepare and cook. The zucchini was rotten, so I wasn't able to use it but the dish still came out delicious! I would get it again!
I liked the spinach ricotta ravioli. It was delicious, but I felt like the dish needed something in addition. Zucchini ribbons need something to accompany with besides sauce. Maybe carrot ribbons or even spaghetti would make it complete. I added a little bit of ground beef myself. For vegetarians, tofu or mushrooms would make this dish look complete.
Delicious! Love the lemon and zucchini, and the spinach ravioli was better than store bought.
We really enjoyed this dinner!! The zucchini ribbons and tomato lemon sauce added a tasty topping to the ravioli!!
Delicious- never had spinach filled Ricotta in Raviolis before! Great tasting and easy to make!
We felt like it could've used more veggies per serving. The sauce would have been nice with more zucchini and tomato but everything else was great. Also, the 4 serving recipe was a tight fit to get everything into the large skillet for the last steps. Might've been easier to add back to the pot I cooked the ravioli in.
The sauce was really great in this dish and something I haven't tried before. I also love the zucchini noodles because I always buy them and never peel them myself so that was cool to see. However I feel like the spinach ricotta raviolis were very bland and grass like tasting. I get spinach ricotta ravioli all the time and they are my favorite thing I was just really disappointed by these.
