Chicken Parmigiana with Spinach-Ricotta Ravioli

Name: Chicken Parmigiana with Spinach-Ricotta Ravioli with Fresh Mozzarella & Crispy Fried Onions
Total time: 15m
Yield: 2
Ingredients: 9 ounce Spinach and Ricotta Ravioli; 3 tablespoon Parmesan Cheese; 12 ounce Chicken Cutlets; 2 tablespoon Garlic Herb Butter; 1 unit Tomato; 1 unit Crispy Fried Onions; ¼ teaspoon Chili Flakes; 2 unit Scallions; 4 ounce Fresh Mozzarella; 2.5 ounce Marinara Sauce; 1 tablespoon Italian Herb Paste; 1 teaspoon (tsp) Cooking Oil; teaspoon (tsp) Salt; teaspoon (tsp) Black Pepper

with Fresh Mozzarella & Crispy Fried Onions

4.0(639)

Recipe Development TeamUpdated on January 15, 2026

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Calories

940 kcal

Protein

64g protein

Difficulty

Easy

Easy Prep

Quick

Easy Cleanup

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

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

/ per serving

Calories940 kcal

Fat49 g

Saturated Fat24 g

Carbohydrate53 g

Sugar17 g

Dietary Fiber4 g

Protein64 g

Cholesterol275 mg

Sodium1540 mg

Potassium1050 mg

Calcium450 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Paper Towel

•Large Pan

Cooking Steps

PDF

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.