Ravioli & Shrimp in Garlic Cream
with Zucchini & Toasted Buttery Panko
- Wheat
- Eggs
- Milk
- Shellfish
Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta. Toss them in a delicious cream sauce loaded with zucchini, scallions, and lemon, then give your bowl the crunch treatment with a shower of buttery toasted panko breadcrumbs. What’s that thumping sound? Oh yes, it’s the beating of our pasta-loving hearts!
Ingredients
1 unit
Zucchini
2 unit
Scallions
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Fresh Ricotta & Tomato Ravioli
(Contains: Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
2 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. (TIP: Cover pot with a lid to boil water faster.) Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. • Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Use pan used for shrimp or chicken here.
• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
• Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add scallion whites; cook, stirring occasionally, until softened and fragrant, 30-60 seconds more. • Stir in cream sauce base, stock concentrate, garlic powder, ½ cup reserved pasta cooking water, ¼ tsp sugar, and juice from half the lemon. (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)
• Add drained ravioli to pan with sauce; turn to coat. Simmer until sauce has thickened, 1-2 minutes more. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
Add shrimp or chicken to sauce along with ravioli.
• Divide ravioli between plates and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, lemony taste and fresh veggie flavors. Some found the zucchini overpowering; consider balancing with extra herbs or spices.
- Ease of prep: While tasty, several noted it took longer than 20 minutes to prepare. Consider setting aside extra time for a relaxed cooking experience.
- Suggestions: Try adding corn for extra sweetness, or swap shrimp for chicken if preferred. Olive oil can be used instead of butter for a lighter touch.
- Portions: Some wished for more pasta; consider adding extra veggies or protein to bulk up the meal if you're extra hungry.
- Texture: The crunchy panko topping was a hit! For best results, cook ravioli gently to prevent bursting.
Reviews from our home cooks
The raviolis were super delicious. We added on the shrimp and they were a perfect addition. The panko breadcrumbs were the perfect topping!
I loved the fresh taste of the veggies mixed with the acidity of the lemon.
This recipe is a step above the average ravioli recipe. The panko crumbs are a great touch.
Prep time took much longer than expected. Directions required many different plates/bowls for ingredients and cooking steps. I was not happy with how many dishes I had left to wash up after this meal was finished. But none the less, this meal still tasted amazing.
Loved this meal. Made it easier for me to eat vegetables.
I love it all. I added shrimp and it was so sweet and delicious. I would definitely order again.
Delicious! I added a can of corn and my kids loved it
Good food, however, took much longer than 20 minutes to make.
Unfortunately some of the ravioli burst but this was flavorful and a nice change from the rice dishes we usually select.
Not very tasty. I tried to season it up but the zucchini pasta taste was over powering. I ordered shrimp. This may have been better with chicken.
