Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest 1 tsp zest from lemon, then cut into wedges. Pick fronds from dill; discard stems. Roughly chop fronds. Rinse and pat shrimp dry with paper towels, then season all over with salt and pepper.

Trim ends from zucchini. Place one cut end firmly on a work surface. Using a peeler, shave zucchini into ribbons lengthwise, rotating as necessary, until you get to the seedy core. Discard core. Toss zucchini in a large bowl with half the lemon zest, juice from 1 lemon wedge, a large drizzle of olive oil, salt, and pepper.

Heat a large drizzle of olive oil over medium-high heat in a large pan (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat.

While shrimp cooks, add ravioli to simmering water and cook until tender and pasta floats to the top, about 3 minutes. Turn off heat.

Stir stock concentrate and 1/4 cup water into pan with shrimp. Bring to a simmer over medium heat, then reduce heat to low and stir in sour cream, 1 TBSP butter, half the dill, and a squeeze of lemon juice. Gently add ravioli using a slotted spoon. Stir to combine. Season with salt and pepper. TIP: If sauce seems dry, add a splash more water.

Divide finished ravioli and shrimp between shallow bowls or plates. Top with zucchini ribbons. Garnish with remaining lemon zest and remaining dill. Serve with remaining lemon wedges on the side for squeezing over.