Ricotta Tomato Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
- Wheat
- Eggs
- Milk
There’s nothing better than biting into ravioli and getting that release of flavors and textures. Here, our fresh tomato and ricotta ravioli are given the crunch treatment thanks to a toasted panko topping. Creamy tomato sauce and lemony zucchini add refreshing bursts of flavor (not to mention your daily dose of veggies). Mamma mia! This is a meal you’re gonna love.
Ingredients
1 unit
Zucchini
1 unit
Lemon
2 clove
Garlic
¼ ounce
Parsley
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
2.5 ounce
Marinara Cup
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
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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. Peel and finely chop garlic. Finely chop parsley.
• 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. Sprinkle with half the lemon zest, then 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 garlic, marinara sauce, 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 has thickened slightly, 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 between bowls. Top with zucchini, toasted panko, and parsley. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the creamy, tangy sauce with lemon zest, calling it "restaurant quality" and "bursting with flavor" 🍲.
- Ease of prep: Quick and easy for most, though some found multiple steps and pans made it take longer than expected.
- Suggestions: Consider adding more vegetables like mushrooms or spinach; some enjoyed adding chicken sausage or shrimp for protein.
- Portions: Several felt the ravioli portion was too small for two people; adding a side salad or bread helped make it more filling.
- Texture: The crunchy panko topping and zucchini provided nice textural contrast to the creamy pasta for many.
Reviews from our home cooks
Delicious! Rich sauce with a little tang from the lemon, good textures-might have cooked the zucchini a bit longer or oven roasted it, but it was tasty. The toasted panko crumbles were a nice addition. The parsley didn't really add anything for us. Paired with some garlic toast, this was a terrific dinner.
Perfect mix of creamy and tangy, dripping with garlicky flavor. Once I did the prep and organized ingredients, it was not difficult to make. I do recommend having a paper plate (or plate w paper towel) handy to hold the cooked panko and zucchini while making the sauce. Wish there were more than 11 ravioli in the package. 😋 This is one to order again!
The amount of pans, bowls, and dishes for this meal was insane. One pot to boil the ravioli in, one pan to toast panko crumbs, then transferred to a bowl, then same pan for zucchini, which gets transferred to a bowl, that pan will be the sauce, then we got the optional chicken, so another extra pan for that, chicken got transferred to a bowl. And then it says to top the saucy ravioli with the meat and zucchini but because they were put to the side, they weren't warm anymore. I mixed it all together and topped with panko. Very delicious!!!! And again, it doesn't take the amount of time it says, always longer than it says.
This was excellent! Really loved the Ricotta Tomato Ravioli. The thicker cut on the zucchini was nice... They stayed firm rather than getting mushy in the cooking process. Sauce was delicious, too. Oh, and the panko breadcrumbs... they make everything better!
This recipe was delicious! The sauce in particular was really great & could elevate even a way more basic ravioli! I also liked the toasted panko, that was a really easy trick to learn that I can now keep in my own cooking toolkit to take a dish to another level.
The flavors in this dish were amazing! The ravioli were super easy to make and the ricotta cheese was delicious. The sauce was the star of the show, and the zucchini were perfect. The only complaint I have is that the portions were quite small for 2 people, I could've eaten this alone.
The creamy sauce goes very well with the ravioli, the lemon added just a hint of acidity and brightness and the toasted panko put it over the top. We loved it!
This is a new favorite now. I had an extra zucchini so I added for twice the amount. Used separate pans for the sauce and veggies so everything stayed warm for plating. I did decide to not use sugar or oil in the recipe. We really enjoyed this meal. The toasted bread crumbs on top added a good crunch. I added squishes of the lemon to the zucchini as well. Half the lemon for the amount of zucchini we had.
One of our favorite recipes! The garlic really bloomed and activates a lot of the buttery flavors in the ravioli and the panko. It was so delicious!
Wow! A party in my mouth! That sauce is everything! The ravioli stuffing was delicious. And that pop of lemon flavor, 😘magnificent. The crunch of the toasted panko was a nice touch too. LOVE, LOVE, LOVED it!!!💛🧡❤️
