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Export 12 ingredients for grocery delivery
Step 1
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core. Finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Step 2
• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
Step 3
• Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add chopped zucchini, tomato, scallion whites, and 1 tsp Italian Seasoning (2 tsp for 4 servings). (Use the rest of the Italian seasoning as you like.) Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
Step 4
• Reduce heat under pan with veggies to medium, then stir in stock concentrate, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Reduce heat to low and cook for 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for until melted and combined. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
Step 5
• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Gently stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
Step 6
• Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.