Prep & Bake Tomato Spinach Ravioli with Chicken
Includes recyclable aluminum tray
- Wheat
- Soy
- Milk
- Eggs
Cheese ravioli and seasoned chicken bake together in a creamy crushed tomato sauce with wilted spinach and burst grape tomatoes—all in one oven-ready tray. A double layer of foil traps the steam to cook everything through, then the foil comes off so a sprinkle of Parmesan can melt into a golden finish. Cheesy garlic ciabatta, toasted alongside, is perfect for scooping up the sauce.
Ingredients
1 unit
Veggie Stock Concentrate
10 ounce
Chopped Chicken Breast
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 ounce
Spinach
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 unit
Cooking Spray
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
In oven-ready tray, combine crushed tomatoes, cream cheese, stock concentrate, half the Italian Seasoning, half the garlic powder, and ½ tsp salt. (For 4 servings, evenly divide ingredients between two trays, using ½ tsp salt in each tray.)
Pat chicken dry with paper towels; season with salt and pepper. Nestle chicken and ravioli into sauce, then top with grape tomatoes and spinach (for 4, evenly divide ingredients between two trays).
Coat a large piece of foil (two pieces for 4) with nonstick cooking spray. Cover tray tightly with prepared foil, then add a second layer of foil. TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges!
Pat chicken dry with paper towels; season with salt and pepper. Nestle chicken and ravioli into sauce, then evenly top with grape tomatoes and spinach. TIP: Spread out spinach and press down, making sure no leaves hang over the edges of tray!
Coat a large piece of foil (two pieces of foil for 4 servings) with nonstick cooking spray or a drizzle of oil. Cover tray tightly with prepared foil, then cover with a second layer of foil.
Top with spinach (for 4, divide everything between two trays). Coat a large piece of foil (two pieces for 4) with nonstick cooking spray. Cover tray tightly with prepared foil, then add a second layer of foil. TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!
Bake on top rack (be sure your oven has preheated!) until spinach has wilted, grape tomatoes begin to burst, chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165 degrees), and ravioli are warmed through, 30-35 minutes. (For 4 servings, bake two trays side by side on top rack.)
Meanwhile, grate Parmesan.
When ravioli have 5 minutes left, place remaining Italian Seasoning, remaining garlic powder, and 1½ TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30-45 seconds; stir to combine.
Halve ciabatta. Spread cut sides with garlic herb butter.
Once ravioli have baked 30 minutes, remove tray from oven and carefully remove foil (watch out for steam!). Stir ravioli bake until spinach is combined. Sprinkle with half the Parmesan; return to top rack and bake, uncovered, until cheese melts, 2-4 minutes.
Place garlic bread, cut sides up, on a baking sheet; sprinkle evenly with remaining Parmesan. Toast on top rack (alongside ravioli) until cheese melts, 2-3 minutes (watch carefully!). (For 4 servings, toast garlic bread on middle rack.)
Halve garlic bread on a diagonal.
Divide ravioli bake and cheesy garlic bread between plates. Serve. TIP: Add a pinch of chili flakes to the ravioli bake for a spicy kick!
