---
title: Lamb Chop & Ricotta Tomato Ravioli
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lamb-chop-and-ricotta-tomato-ravioli-69430df70a853ea815821350
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - Quick
  - Easy Prep
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 1320
  protein: 78
  fat: 83
  saturated fat: 41
  carbohydrates: 67
  sugar: 13
  fiber: 6
  cholesterol: 315
  sodium: 1270
  trans fat: 4.5
  potassium: 1280
  calcium: 240
  iron: 6.7
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/lamb-chop-ricotta-tomato-ravioli.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry produce.
Trim and halve @zucchini{2%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter @lemon{1}. Peel and finely chop @garlic{4%clove}. Finely chop @parsley{¼%oz}.

Melt @butter{1%tbsp} (2 tbsp for 4 servings) in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup}; 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 the 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 @fresh tomato ricotta ravioli{18%oz} to the pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve @pasta cooking water{½%cup} (1 cup for 4 servings), then drain and set aside.

Meanwhile, melt 1 tbsp butter (2 tbsp for 4 servings) in the same pan over medium-high heat. Add garlic, @marinara sauce{5%oz}, and half the @Italian seasoning{1%tbsp} (all for 4 servings). Cook, stirring, until fragrant, 1-2 minutes. Whisk in @creme fraiche{8%tbsp}, @cream cheese{4%tbsp}, @veggie stock concentrate{2}, and ¼ cup reserved pasta cooking water (½ cup for 4 servings) until melted and combined. Stir in @sugar{¼%tsp}; season with salt and pepper. Add a squeeze of lemon juice and the remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.

Gently stir drained ravioli into the sauce. Season with salt and pepper. Tip: if needed, stir in more reserved cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide among bowls; top with zucchini, panko, and parsley. Serve.