Ricotta & Tomato Ravioli in Garlic Cream
with Zucchini & Toasted Buttery Panko
- Wheat
- Eggs
- Milk
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
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. (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.
• 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.
• 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.
• Divide ravioli between plates and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy garlic sauce and flavorful ravioli filling, though some found it bland and wanted more seasoning 🍲.
- Ease of prep: Quick and easy to make, with several mentioning it was done in no time.
- Suggestions: Consider adding protein like chicken or shrimp; some recommend extra garlic, herbs, or vegetables for more flavor.
- Portions: Several felt the serving size was too small, especially the number of ravioli per person.
- Texture: The crunchy panko topping was a hit, adding a delightful contrast to the creamy pasta.
Reviews from our home cooks
I really liked this one! But I added mushrooms as well because I don't like zucchini that much. I also didn't add the additional butter, which it totally doesn't need with the cream sauce base! That being said, the new tomato ravioli was good too and I liked the toasted panko on top.
This was very good, but I think next time we will sauté the zucchini separate from the sauce and put it on top of the ravioli! The zucchini is not as good "boiled" with the sauce, but better firm.
The sauce was delicious with wonderful flavor. I love how thinly sliced the zucchini is so that there is so much of it rather than if it had been sliced in half-inch thickness. The panko breadcrumbs on top were a delightful crunch with the soft pasta.
I loved the toasted panko. I do wish the cream sauce base had more of a garlic flavor to it. I know there was the garlic powder, but it didn't come through as nicely as minced and toasted garlic.
This ravioli dish had a different twist with the panko and garlic cream sauce. Nice hearty meal for chilly weather.
Amazing flavor combination, love the richness of the sauce with the toasty flavor of the breadcrumbs and the savoriness of the ravioli.
Love the flavors and the ravioli was delicious! There wasn't much cream sauce when I made it so will try it again to see how to get more sauce in the meal
The sauce, zucchini, and breadcrumbs were great! I would've used a ravioli that just had ricotta cheese and nothing else like tomato. It made the dish a bit bitter.
Delicious sauce and panko topping however the serving size of actual ravioli was a tad small.
Sooooooo good!!! The panko and Zucchini with the ravioli make this dish taste ten times better than it would be without them!!!
