Organic Chicken & Ricotta Tomato Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
There’s nothing better than biting into ravioli and getting that release of flavors and textures. Here, our fresh tomato and ricotta ravioli are given the crunch treatment thanks to a toasted panko topping. Creamy tomato sauce and lemony zucchini add refreshing bursts of flavor (not to mention your daily dose of veggies). Mamma mia! This is a meal you’re gonna love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Zucchini
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
½ tablespoon
Italian Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
12 ounce
Organic Chicken Cutlets
2.5 ounce
Marinara Sauce
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes.
Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.
Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add garlic, marinara sauce, and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes.
Whisk in crème fraîche, cream cheese, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined.
Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper.
Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.
Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce.
Divide between bowls. Top with zucchini, toasted panko, and parsley. Serve.
