Lamb Chop & Ricotta Tomato Ravioli

🥘 Ingredients

• Italian seasoning
  1 tbsp
• butter
  1 tbsp
• cream cheese
  4 tbsp
• creme fraiche
  1/2 c
• fresh tomato ricotta ravioli
  18 oz
• garlic
  4 clove
• lemon
  1
• marinara sauce
  5 oz
• oil
• panko breadcrumbs
  ½ cup
• parsley
  ¼ oz
• pasta cooking water
  ½ cup
• pepper
• salt
• sugar
  ¼ tsp
• veggie stock concentrate
  2
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   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 . Peel and finely chop garlic . Finely chop parsley .

   zucchini: 2 unit, lemon: 1, garlic: 4 clove, parsley: ¼ oz
2. 

   2

   Melt butter (2 tbsp for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; season with salt and pepper . Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl ; wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, salt, pepper
3. 

   3

   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.

   oil
4. 

   4

   Once water is boiling, gently add fresh tomato ricotta ravioli to the pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve pasta cooking water (1 cup for 4 servings), then drain and set aside.

   fresh tomato ricotta ravioli: 18 oz, pasta cooking water: ½ cup
5. 

   5

   Meanwhile, melt 1 tbsp butter (2 tbsp for 4 servings) in the same pan over medium-high heat. Add garlic, marinara sauce , and half the Italian seasoning (all for 4 servings). Cook, stirring, until fragrant, 1-2 minutes. Whisk in creme fraiche , cream cheese , veggie stock concentrate , and ¼ cup reserved pasta cooking water (½ cup for 4 servings) until melted and combined. Stir in sugar ; 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.

   marinara sauce: 5 oz, Italian seasoning: 1 tbsp, creme fraiche: 1/2 c, cream cheese: 4 tbsp, veggie stock concentrate: 2, sugar: ¼ tsp
6. 

   6

   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.