4 Cheese Ravioli and Chicken

with Zucchini Ribbons and Tomato Sauce

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Instructions

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1 Make sauce

Add the olive oil, tomato paste, garlic powder, tomato passata, measured water, crumbled stock cube and honey to a saucepan. Bring to a simmer. Cover with a lid and cook over a low heat for 5-7 min.

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2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer to a board to rest.

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3 Boil ravioli

Meanwhile, bring a pot of salted water to a boil. Once boiling, add the ravioli and cook for 2 min. Drain well.

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4 Prep toppings

Shave the zucchini into ribbons with a peeler. Grate the Parmesan. Pick the basil leaves.

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5 Combine

Toss the drained ravioli and the zucchini ribbons in the tomato sauce. Divide among plates.

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6 Serve

Slice the rested chicken and serve over the ravioli. Garnish with a grind of black pepper, the grated Parmesan and the basil leaves. Serve immediately.

Tips for fussy eaters

Leave the zucchini out!

Pro tip

Make the sauce ahead of time; allowing the flavours to develop for longer.

Ready in no time!

Cooking Time: 20 min

Cals 663 · Prot 48 · Carbs 72 · Fat 17

Ingredients

Number of people

Chicken and pasta

Chicken breast 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Ravioli 250 Grams
Black pepper 0.5 Tsp

Sauce

Olive oil 2 Tbsp
Tomato paste 30 Grams
Garlic powder 4 Grams
Tomato passata 200 Grams
Water 100 ML
Chicken stock cube 0.5 Piece
Honey 15 Grams

To serve

Small zucchini 1 Piece
Parmesan 30 Grams
Fresh basil 15 Grams

Ready in no time!

Cooking Time: 20 min

Cals 663 · Prot 48 · Carbs 72 · Fat 17

Instructions

photo

1 Make sauce

Add the olive oil, tomato paste, garlic powder, tomato passata, measured water, crumbled stock cube and honey to a saucepan. Bring to a simmer. Cover with a lid and cook over a low heat for 5-7 min.

photo

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer to a board to rest.

photo

3 Boil ravioli

Meanwhile, bring a pot of salted water to a boil. Once boiling, add the ravioli and cook for 2 min. Drain well.

photo

4 Prep toppings

Shave the zucchini into ribbons with a peeler. Grate the Parmesan. Pick the basil leaves.

photo

5 Combine

Toss the drained ravioli and the zucchini ribbons in the tomato sauce. Divide among plates.

photo

6 Serve

Slice the rested chicken and serve over the ravioli. Garnish with a grind of black pepper, the grated Parmesan and the basil leaves. Serve immediately.

Tips for fussy eaters

Leave the zucchini out!

Pro tip

Make the sauce ahead of time; allowing the flavours to develop for longer.

Ingredients

Number of people

Chicken and pasta

Chicken breast 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Ravioli 250 Grams
Black pepper 0.5 Tsp

Sauce

Olive oil 2 Tbsp
Tomato paste 30 Grams
Garlic powder 4 Grams
Tomato passata 200 Grams
Water 100 ML
Chicken stock cube 0.5 Piece
Honey 15 Grams

To serve

Small zucchini 1 Piece
Parmesan 30 Grams
Fresh basil 15 Grams
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