Step 1:
Prep: 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:
Cook Pasta: 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:
Cook Veggies: Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and 1 teaspoon Italian seasoning; 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:
Make Sauce: Reduce heat under pan with veggies to medium, then stir in stock concentrate, ΒΌ cup reserved pasta cooking water, and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. Stir in sour cream and 1 tablespoon butter (2 tablespoons for 4) 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:
Finish Pasta: 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:
Serve: Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.
