Italian · Serves 2
with Kale & Lemony Tuscan Sauce
Get ready for a plate of pasta-tively delicious and super speedy ravioli! These carby pillows are stuffed with creamy ricotta and tomato, then coated in a luscious kale tomato sauce. Plus, it all comes together in under 20 minutes—we’re pretty sure you’ll get some rave-ioli reviews for tonight’s quick meal.
Bring a large pot of salted water to a boil. Wash and dry produce.
Remove and discard any large stems from kale; chop half the leaves into bite-size pieces (all for 4 servings). Dice tomato into ¼-inch pieces. Peel and mince garlic. Quarter lemon.
Once water is boiling, add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes.
Reserve ½ cup pasta cooking water, then drain and set aside.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add chopped kale and tomato; season with half the Tuscan Heat Spice (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of pepper. Cook, stirring occasionally, until tender, 5-7 minutes.
Add garlic; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4); cook, stirring, until sauce has thickened, 1-2 minutes.
Remove from heat; stir in cream cheese, 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice until melted and combined. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
While veggies cook, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
Gently stir drained ravioli into pan with sauce until coated.
Divide ravioli between plates and serve with remaining lemon wedges on the side.
Thinly slice chicken crosswise; stir into pan along with ravioli.
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