Chicken & Ricotta Tomato Ravioli
with Toasted Panko, Lemony Zucchini & Parsley
Chicken & Ricotta Tomato Ravioli
Tender chicken and ricotta-filled ravioli are tossed with bright tomato flavors, then finished with toasted panko, lemony zucchini, and fresh parsley for a comforting, vibrant meal.
Ingredients
For 2 servings
- 10 ounce Chopped Chicken Breast
- 2 tablespoon Cream Cheese
- 4 tablespoon Crème Fraîche
- 9 ounce Fresh Tomato Ricotta Ravioli
- 2 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 2.5 ounce Marinara Sauce
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories820
Protein50g
Carbs61g
Fat40g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy PrepEasy CleanupFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap out the chicken for sautéed mushrooms, white beans, or extra zucchini. For dairy-free or gluten-free needs, use plant-based cream and cheese alternatives, and choose a wheat-free ravioli plus gluten-free crumbs.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to balance the rich pasta. Warm garlic bread or extra crusty bread fits well if you want a bigger, more filling meal.
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