Spinach Ricotta Ravioli with Chicken
plus Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and creamy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Loaded with chopped and ribboned zucchini, diced tomato, and a bevy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts...
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
Zucchini
1 unit
Tomato
2 unit
Scallions
1 unit
Lemon
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
1 tablespoon
Italian Seasoning
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core. Finely chop core. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
While pasta cooks, 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 and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and 1 tsp Italian Seasoning (2 tsp for 4 servings; use the rest of the Italian Seasoning as you like). Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.
Use pan used for chicken here.
• Reduce heat under pan with veggies to medium, then stir in stock concentrate, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Gently stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.
• Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.
Serve chicken atop pasta.
Chicken is fully cooked when internal temperature reaches 165°.
