Ravioli & Chicken in Garlic Cream Sauce
with Zucchini & Toasted Buttery Panko
- Wheat
- Eggs
- Milk
Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta. Toss them in a delicious cream sauce loaded with zucchini, scallions, and lemon, then give your bowl the crunch treatment with a shower of buttery toasted panko breadcrumbs. What’s that thumping sound? Oh yes, it’s the beating of our pasta-loving hearts!
Ingredients
1 unit
Zucchini
2 unit
Scallions
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Fresh Ricotta & Tomato Ravioli
(Contains: Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. (TIP: Cover pot with a lid to boil water faster.) Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. • Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Use pan used for shrimp or chicken here.
• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
• Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add scallion whites; cook, stirring occasionally, until softened and fragrant, 30-60 seconds more. • Stir in cream sauce base, stock concentrate, garlic powder, ½ cup reserved pasta cooking water, ¼ tsp sugar, and juice from half the lemon. (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)
• Add drained ravioli to pan with sauce; turn to coat. Simmer until sauce has thickened, 1-2 minutes more. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
Add shrimp or chicken to sauce along with ravioli.
• Divide ravioli between plates and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, garlicky sauce and ravioli, though some found it needed more seasoning or spices for depth.
- Ease of prep: Quick and simple to make, with several mentioning it was surprisingly restaurant-quality for a home-cooked meal.
- Suggestions: Consider browning zucchini separately to prevent mushiness; adding sun-dried tomatoes or broccoli could boost flavor 🍲.
- Portions: Some found it light for two adults; adding a side salad or extra vegetables helps make it more filling.
- Texture: The crunchy panko topping was a hit, providing nice contrast to the creamy pasta and soft zucchini.
Reviews from our home cooks
I added chicken to the meal because we aren't vegetarian. After I rinsed the chicken, I tossed it with salt and pepper, a little cornstarch, and panko, then seared it in an EVOO/butter blend to get it golden and crunchy. It added a nice little extra punch of flavor and contrasting texture to the creamy ravioli.
This was really good. HOWEVER! Never cooked Zucchini like they recommend. I always get a pan really hot with a little bit of oil. Cook the zucchini about two minutes per side until browned, then remove. Season after taking it off the heat. This will prevent the zucchini from getting too mushy.
Ravioli & Chicken in Garlic Sauce is now added to our favorites!! Easy and so good! Just don't over cook the raviolis.
This buttery panko is a game changer! The raviolis are fabulous and a comfort food for me. I am becoming a much better cook thanks to your recipes!
This was soo good! The ravioli is phenomenal and the squash gives it a very nice soft texture that I love! And it contrasts perfectly with the crunchy panko! Highly recommend!
MY BOYS (5&7) SAID IT WAS THE BEST RAVIOLI THEY'VE EVER TASTED! THEY WANT IT LIKE THIS EVERYTIME. THE RAVIOLIS ARE PRETTY BIG TOO! *I DID KEEP THE ZUCCHINI OUT OF THE PASTA, AND ATE SOME PAN ROASTED AND SOME IN MY PLATE. SO YUM!
I added chicken, which I liked. I wanted more sauce, it wasn't saucy, it was kind of coated. The ravioli was delicious, but dry.
This was a fairly tasty meal and I will consider making it again. The drawbacks were that it is visually unappealing (it's all a bland beige color) and it's got a lot of carbs (I added the chopped chicken to balance the carbs).
Absolutely delicious, love zucchini, and loved the panko on top
Tasted delicious but more difficult to prepare than I thought
