Cooking: Creamy Garlic Ricotta Ravioli

Step 1
Prep - Fill a large pot with salted water and bring it to a boil. (Pro tip: Cover the pot with a lid to speed up the boiling process.) Wash and dry the produce. Trim and halve the zucchini lengthwise, then slice it into thin half-moons. Thinly slice the scallions, keeping the whites and greens separate. Quarter the lemon for later use in the recipe.

Step 2
Toast Panko - Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Step 3
Cook Ravioli - Melt 1 tablespoon of butter (or 2 tablespoons for 4 servings) in a large pan over medium heat. Add the panko breadcrumbs, a pinch of salt, and pepper. Cook while stirring occasionally until the breadcrumbs turn a lovely golden brown, usually taking about 3-5 minutes. Once done, turn off the heat and transfer the toasted breadcrumbs to a plate. Don’t forget to wipe out the pan for the next step.

Step 4
Cook Sauce - While cooking the panko breadcrumbs in a pan over medium heat with butter, you can prepare the next steps. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced zucchini and cook until golden brown and softened, typically for about 2-3 minutes, stirring occasionally. Season with salt and pepper. Next, add the scallion whites to the pan and continue cooking until they are softened and emit a fragrant aroma, usually taking around 30-60 seconds more. Then, incorporate the cream sauce base, stock concentrate, garlic powder, ½ cup of the reserved pasta cooking water, ¼ teaspoon of sugar, and juice from half the lemon (adjust quantities for 4 servings). For 4 servings, use ¾ cup of pasta cooking water, ½ teaspoon of sugar, and juice from the whole lemon.

Step 5
Finish Ravioli - Once the zucchini and scallions are cooked to perfection, add the drained ravioli to the pan with the sauce, ensuring they are well-coated. Let the mixture simmer until the sauce thickens, typically for an additional 1-2 minutes. Afterward, turn off the heat and stir in 1 tablespoon of butter (or 2 tablespoons for 4 servings) until it melts and blends smoothly. Taste the dish and season with salt and pepper as needed. For a creamier consistency, gradually add more pasta cooking water if required, a splash at a time.
To serve, divide the ravioli among plates and sprinkle the toasted panko breadcrumbs on top. Finish off the dish with a garnish of scallion greens and serve with any extra lemon wedges on the side.