Garlicky Chicken with Burrata & Mushroom Ravioli
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory, earthy mushrooms (and when they take just 15 minutes to make!). Toss those ravioli in a delicious cream sauce bright with fresh lemon, then add tender, sweet peas and top with a garlicky perfectly seared chicken cutlet. Shower with burrata (creamy, fresh mozzarella), drizzle with olive oil, and a final sprinkle of lemon zest, and oh—what’s that thumping sound? Ah yes, it’s the beating of our pasta-loving hearts!
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
4 ounce
Peas
1 unit
Lemon
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Burrata
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Bring a small pot (medium pot for 4) of salted water to a boil. • Pat chicken* dry; season all over with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. TIP: While chicken cooks, move on to the next step!
• Once water is boiling, add ravioli to pot; cook for 1 minute. • When ravioli has cooked 1 minute, stir in peas. Cook, stirring occasionally, until ravioli are tender and floating to the top, 2-3 minutes more. Reserve ½ cup pasta cooking water, then drain. Return ravioli and peas to pot. • While ravioli and peas cook, zest and quarter lemon.
• Return pot with ravioli and peas to stovetop over low heat. Gently stir in cream sauce base and juice from half the lemon (whole lemon for 4). Season with pepper. • Cook, stirring occasionally, until ravioli are coated in a creamy sauce, 2-4 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.
• Dice burrata into pieces; sprinkle over chicken and ravioli and peas. • Top each serving with a drizzle of olive oil; garnish with lemon zest and season with salt and pepper. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the creamy, lemony sauce; others found it bland and wanted more seasoning or garlic 🍲.
- Ease of prep: Many praised how quick and simple this meal was to make, though some noted cooking times were underestimated.
- Suggestions: Consider warming the burrata before adding, and try mixing it into the sauce for better integration.
- Portions: Several felt the ravioli portion was too small; adding more pasta or vegetables could make it more filling.
- Texture: The contrast of cold burrata on hot pasta was divisive; some enjoyed it while others found it odd.
