Creamy Chicken and Ricotta Ravioli with Toasted Panko and Lemony Zucchini

There’s nothing quite like the burst of flavor when you bite into a perfectly cooked ravioli. This dish features fresh tomato and ricotta ravioli tossed in a luscious creamy tomato sauce, paired with tender organic chicken and a delightful crunch from toasted panko breadcrumbs. The lemony zucchini adds a refreshing, bright note that balances the richness.

Ready in just 20 minutes, this meal is perfect for a quick weeknight dinner that feels indulgent. The combination of textures and flavors will make it a new family favorite. Let’s get cooking!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.
4. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add garlic, marinara sauce and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. Whisk in crème fraîche, cream cheese, stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined. Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.
6. Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide between bowls. Top with zucchini, toasted panko and parsley. Serve.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can substitute frozen ravioli. Cook according to package directions, then proceed with the recipe. You may need to adjust cooking time.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms or bell peppers. You can also use vegetable stock concentrate instead of chicken stock.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.