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Ravioli & Chicken in Garlic Cream Sauce with Zucchini & Toasted Buttery Panko

Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta. Toss them in a delicious cream sauce loaded with zucchini, scallions, and lemon, then give your bowl the crunch treatment with a shower of buttery toasted panko breadcrumbs. What’s that thumping sound? Oh yes, it’s the beating of our pasta-loving hearts!

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Easy Prep Quick New lunches dinners lunch-pasta
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 zucchini
  • 2 scallions
  • 1 lemon
  • 0.25 cups panko breadcrumbs
  • 9 oz fresh ricotta & tomato ravioli
  • 4 oz cream sauce base
  • 1 veggie stock concentrate
  • 1 tsp garlic powder
  • salt
  • pepper
  • 2 tsp cooking oil
  • 0.25 tsp sugar
  • 2 tbsp butter
  • 10 oz chicken breast strips
  • 2 zucchinis
  • 4 scallions
  • 1 lemon
  • 0.5 cups panko breadcrumbs
  • 18 oz fresh ricotta & tomato ravioli
  • 8 oz cream sauce base
  • 2 veggie stock concentrates
  • 2 tsp garlic powder
  • salt
  • pepper
  • 2 tsp cooking oil
  • 0.5 tsp sugar
  • 4 tbsp butter
  • 20 oz chicken breast strips

Instructions

  1. • Bring a large pot of salted water to a boil.
    (TIP: Cover pot with a lid to boil water
    faster.) Wash and dry produce.
    • Trim and halve zucchini lengthwise; thinly
    slice into half-moons. Trim and thinly slice
    scallions, separating whites from greens.
    Quarter lemon.
    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
    or sausage; cook, stirring frequently,
    until browned and cooked through,
    4-6 minutes. Turn off heat; transfer to a
    plate. Wipe out pan.
  2. • Melt 1 TBSP butter (2 TBSP for 4 servings) in
    a large pan over medium heat.
    • Add panko, a pinch of salt, and pepper;
    cook, stirring occasionally, until golden
    brown, 3-5 minutes. Turn off heat; transfer to
    a plate. Wipe out pan.
    Use pan used for chicken or sausage here.
  3. • Once water is boiling, gently add ravioli to
    pot. (TIP: Move on to the next step if the
    water has not boiled yet.) Reduce to a
    simmer and cook, stirring occasionally, until
    al dente and floating to the top, 3-4 minutes.
    • Reserve ¾ cup pasta cooking water (1 cup
    for 4 servings), then drain. TIP: Gently shake
    strainer with ravioli in it to remove as much
    moisture as possible.
  4. • Meanwhile, heat a drizzle of oil in pan used
    for panko over medium-high heat. Add
    zucchini; cook, stirring occasionally, until
    browned and softened, 2-3 minutes. Season
    with salt and pepper.
    • Add scallion whites; cook, stirring
    occasionally, until softened and fragrant,
    30-60 seconds more.
    • Stir in cream sauce base, stock concentrate,
    garlic powder, ½ cup reserved pasta
    cooking water, ¼ tsp sugar, and juice from
    half the lemon. (For 4 servings, use ¾ cup
    pasta cooking water, ½ tsp sugar, and juice
    from whole lemon.)
  5. • Add drained ravioli to pan with sauce; turn
    to coat. Simmer until sauce has thickened,
    1-2 minutes more.
    • Turn off heat and stir in 1 TBSP butter
    (2 TBSP for 4 servings) until melted and
    combined. Taste and season with salt and
    pepper. TIP: If necessary, stir in more pasta
    cooking water a splash at a time until
    everything is coated in a creamy sauce.
    Add chicken or sausage to sauce
    along with ravioli.
  6. • Divide ravioli between plates and top with
    toasted panko. Garnish with scallion
    greens. Serve with any remaining lemon
    wedges on the side.
    Chicken is fully cooked when internal temperature reaches 165°.