Creamy Ricotta Tomato Ravioli & Chicken
with Kale & Lemony Tuscan Sauce
Creamy Ricotta Tomato Ravioli & Chicken
Tender ravioli and chicken are coated in a creamy ricotta tomato sauce with kale and a bright lemony Tuscan finish for a comforting, restaurant-style dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 2 tablespoon Cream Cheese
- 9 ounce Fresh Tomato Ricotta Ravioli
- 1 clove Garlic
- 4 ounce Kale
- 1 unit Lemon
- 1 unit Roma Tomato
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories720
Protein50g
Carbs55g
Fat37g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlyEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for sautéed mushrooms or white beans to keep the dish hearty. To avoid dairy or gluten, use a non-dairy cream and gluten-free stuffed pasta, and make sure the stock and seasoning are suitable.
What to serve with it
Serve with a crisp green salad, roasted broccoli, or warm crusty bread to mop up the creamy sauce. A light white wine or sparkling water with lemon keeps the meal fresh and balanced.
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