Spinach Ricotta Stuffed Ravioli
with Garlic Tomato Cream Sauce & Spicy Lemon Zucchini Ribbons
- Milk
- Eggs
- Wheat
- Tree Nuts
We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with fresh spinach and melty ricotta. Here, we toss the pasta pillows with tomato, tangy lemon juice, and a heavenly cream sauce. It’s all finished with zucchini ribbons and crunchy almonds for an extra oomph. Pasta-tively delicious!
Ingredients
1 unit
Tomato Paste
4 tablespoon
Sour Cream
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
2 clove
Garlic
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini; working over a large bowl and using a peeler, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core. • Toss zucchini ribbons with a large drizzle of olive oil and 1 tsp lemon zest (2 tsp for 4). Season with plenty of salt and pepper and add juice from 1 lemon wedge (2 wedges for 4). Toss to coat. Set aside.
• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium-high heat. Add garlic, tomato paste, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. • Whisk in sour cream, cream cheese, and ¼ cup reserved pasta cooking water until combined and creamy. Stir in ¼ tsp sugar (½ tsp for 4) and a pinch of chili flakes. • Add as much remaining lemon zest as you like and a squeeze of lemon juice to taste. Simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
• Add drained ravioli to pot with sauce; gently stir to coat. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide ravioli between bowls and top with zucchini ribbons and almonds. (TIP: Toast almonds before serving for a nuttier flavor.) Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy tomato sauce and lemon zest, though some found it too lemony or spicy 🍋.
- Ease of prep: Quick and simple to make, with several mentioning it felt fancy despite being easy.
- Suggestions: Consider sautéing the zucchini instead of serving raw; some preferred less lemon or red pepper flakes.
- Portions: Several felt the ravioli serving was too small for a full meal; adding a side dish helped.
- Texture: The raw zucchini ribbons divided opinions; some loved the freshness while others found it odd with pasta.
Reviews from our home cooks
I absolutely loved this recipe. I did not have high hopes, so what a delight! My fear upon looking on the recipe was that it might be a bit bland, but boy am I glad I was wrong. I did have some shrimp that I needed to use up, so I sautéed that with the garlic at the beginning of the sauce. It turned out so perfectly delightful! I really love the simple zucchini ribbon salad on top! The lemon was the perfect foil to the richness of the pasta. It was so refreshing. Will definitely order again.
The Nuovo brand raviolis were superb! Such high quality, the ricotta flavor was super. The tomato paste garlic cream sauce was top notch. The zucchini topper was perfect. Did not use the lemon zest or almonds, not needed. Such a tasty dish.
These ravioli really popped. Between the crunch of the zucchini and the fresh citrus pop of the lemon zest and fresh squeezed lemon. I did add more garlic than the recipe called for, but we love garlic. We will definitely order this one again!
This dish is simply delicious. Very easy to prepare and the ingredients complement the Stuffed Ravioli very well. I enjoyed this dish very much and would request it again when available.
Delicious! Sauce was interesting and I loved the ribbons of zucchini. I was like having a salad. The Ravioli was very tasty as well. Have enjoyed all the ravioli dinners.
Pretty good! The ravioli with zucchini together made for a larger portion size than I expected. The sauce is creamy, absolutely delectable and with just the right amount of spice. The almonds also add a nice touch that I wouldn't have thought of personally. I think the zucchini might just benefit from a little sprucing up... roasting or pan searing, if only for a moment.
Another unexpected awesome! Ravioli was perfectly matched with the cucumber ribbon salad. Filling and flavorful all around (these four ingredient pasta sauces are insanely good for their ease of prep)!
The garlic tomato cream sauce was good, and the marinated zucchini ribbons were like a bit of a salad on top. We liked this one a lot.
One of the best ravioli recipes. Really enjoyed it. I had never done the zucchini and lemon juice before, and that was a great addition to the pasta.
The flavor of the ravioli was very nice, and the consistency of the filling was perfect. The sauce tasted great, but was a little thick when prepared per the recipe.
