Ravioli & Chicken Sausage in Garlic Cream
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Ravioli & Chicken Sausage in Garlic Cream

Ravioli & Chicken Sausage in Garlic Cream

with Zucchini & Toasted Buttery Panko

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!

Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


1 unit


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

9 ounce

Italian Chicken Sausage Mix

Not included in your delivery



2 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories920 kcal
Fat52 g
Saturated Fat25 g
Carbohydrate69 g
Sugar11 g
Dietary Fiber7 g
Protein41 g
Cholesterol255 mg
Sodium2390 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.


Large Pot
Large Pan



• 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.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Toast Panko

• 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 chicken or sausage here.

Cook Ravioli

• 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.

Cook Sauce

• 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.)

Finish Ravioli

• 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 chicken or sausage to sauce along with ravioli.

Finish & Serve

• Divide ravioli between plates and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165°.