Ravioli & Chicken Sausage in Garlic Cream 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!
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
- 9 oz italian chicken sausage mix
- 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
- 18 oz italian chicken sausage mix
Instructions
- • 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. - • 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. - • 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. - • 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.) - • 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. - • Divide ravioli between plates and top with
toasted panko. Garnish with scallion
greens. Serve with any remaining lemon
wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.