Silky Spinach Ravioli with Lemony Zucchini
plus Tomatoes, Crunchy Panko & Parsley
- Milk
- Eggs
- Wheat
Are you ready to harness the power of plants for your next dinner idea? We are! So we’ve loaded up fresh spinach ricotta ravioli with a luscious tomato cream sauce made with crème fraîche and a bright squeeze of lemon. Over top there’s lemony zucchini, juicy grape tomatoes, toasted panko for crunch, and parsley leaves for even more vibrant green on your plate. How can something that takes just 20 minutes taste so good? You’ll have to try it to find out…
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
1 unit
Zucchini
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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. Pick parsley leaves from stems; roughly tear leaves.
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 pan used for panko over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes.
Turn off heat. Stir in half the lemon zest; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. Transfer to a plate. Wipe out pan. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.
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 veggies over medium-high heat. Add tomato paste, garlic powder, 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 is slightly thickened, 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 ravioli between bowls. Top with zucchini, tomatoes, toasted panko, and parsley. Serve.
