Garden Mushroom-Stuffed Ravioli
with Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Garden Mushroom-Stuffed Ravioli
Tender ravioli filled with earthy mushrooms, tossed with fresh zucchini ribbons and tomato in a silky creamy lemon sauce for a bright, comforting pasta dish.
Ingredients
For 2 servings
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 9 ounce Mushroom Ravioli
- 1 unit Mushroom Stock Concentrate
- ¼ cup Parmesan Cheese
- 1 unit Roma Tomato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories540
Protein18g
Carbs60g
Fat29g
Tags:
VeggieCalorie SmartFiber SmartQuick
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, use a plain unsweetened plant-based yogurt or cream alternative in place of the sour cream and skip the cheese if needed. For egg-free or wheat-free needs, swap the ravioli for a suitable stuffed pasta alternative or a gluten-free filled pasta that matches the same filling style.
What to serve with it
Serve with a crisp green salad, garlic bread, or roasted broccoli to balance the creamy lemon sauce. A light white wine or sparkling water with citrus also works well alongside the earthy ravioli.
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