Chicken Parmigiana with Spinach-Ricotta Ravioli
with Fresh Mozzarella & Crispy Fried Onions
- Eggs
- Milk
- Wheat
Skip right over the time consuming what-to-make-for-dinner debate, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is boil water for spinach-ricotta ravioli that you’ll toss with luscious garlic-herb butter, sizzle up juicy chicken cutlets with melty fresh mozzarella on top, and whip up a speedy marinara-scallion-herb sauce in the same pan. Sprinkle it all with crispy fried onions, and just like that, you’re a kitchen hero.
Ingredients
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Tomato
1 unit
Crispy Fried Onions
(Contains: Wheat)
¼ teaspoon
Chili Flakes
2 unit
Scallions
4 ounce
Fresh Mozzarella
(Contains: Milk)
2.5 ounce
Marinara Sauce
1 tablespoon
Italian Herb Paste
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Dice tomato. Trim and thinly slice scallions, separating whites from greens. Slice mozzarella into rounds.
-
Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm.
-
Pat chicken* dry and season all over with salt and pepper.
-
Drizzle oil in a hot large pan. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side.
-
Reduce heat under pan with chicken to low. Stir in scallion whites, marinara, Italian herb paste, ¼ cup water (½ cup for 4), and as many chili flakes as you like (we used ¼ tsp; ½ tsp for 4).
-
Top chicken with Parmesan and as many mozzarella slices as you like (we used one slice per cutlet). Cover and simmer until cheese melts and chicken is cooked through, 3-5 minutes.
-
Top chicken parmigiana and ravioli with any remaining sauce. Sprinkle with scallion greens and crispy fried onions. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's delicious flavors, though some found it a bit bland and wanted more sauce.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with several mentioning it took just 15 minutes.
- Suggestions: Consider adding extra marinara sauce, and some recommend breading the chicken for a crispier texture 🍗.
- Portions: A few felt the serving size was small, particularly noting not enough sauce or ravioli for two people.
- Texture: The fresh mozzarella was a hit, but some found the chicken slightly overcooked or tough.
Reviews from our home cooks
It was great, chicken was slightly overcooked. We followed the directions. Next time we will shorten the cooking time on the chicken.
Chicken cooked perfectly! It was so juicy. Garden ravioli was ok but I'd still eat it again.
Enjoyed this dish far more than I imagined I would. I think the chili flake and fried onions added very beneficial flavor and texture.
It is a little spicy but it has a Good amount of kick and very delicious!
We ended up with big blobs of mozzarella on the chicken using both mozzarella balls in the package. We think one mozzarella ball sliced more thinly would have been enough. Also ravioli had sort of an odd taste.
Scallions and fried onions took it off in a different direction.
My husband loved this! My only complaint was that there was not enough Marinara sauce.
Nothing to dislike, really. The flavors didn't mesh 100% but everything was good enough that who could care!
I was very pleasantly surprised by this meal--I expected it to be pretty good, but wow, this was delicious! Please offer it again, Hello fresh--can't wait to make this meal (and eat it) again!
Very good. Lots of prep if only one chef! Good though
