Caprese Chicken and Ricotta Spinach Ravioli
with Fresh Mozzarella and Pesto
You'll love this hot take on a Caprese with fresh, ricotta stuffed ravioli, juicy chicken and melty mozzarella!
NEW
Cals 944 · Prot 72 · Carbs 56 · Fat 46
Family Friendly
Chef's choice
40 min
You'll love this hot take on a Caprese with fresh, ricotta stuffed ravioli, juicy chicken and melty mozzarella!
NEW
Cals 944 · Prot 72 · Carbs 56 · Fat 46
Family Friendly
Chef's choice
Ingredients
Chicken
Chicken breast
400 Grams
Mozzarella ball
4*
125 Grams
Garlic powder
2 Grams
Dried basil
2 Grams
Green pesto
2*4*
50 Grams
Pasta
Water
200 ML
Cherry tomatoes
150 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Plain flour
10*11*
10 Grams
Ricotta spinach ravioli
4*5*10*11*
250 Grams
Fresh basil
15 Grams
To serve
Rocket
40 Grams
Balsamic vinegar glaze
14*
30 ML
Allergens
*4 Milk, *2 Tree Nuts, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3950 / 944 |
| Fats (g) | 45.9 |
| of which saturated (g) | 23.2 |
| Carbohydrates (g) | 56 |
| of which sugars (g) | 17.9 |
| Fibers (g) | 1.7 |
| Proteins (g) | 72.3 |
| Salt (g) | 5.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Cut the cherry tomatoes in half.
- Slice the mozzarella ball into slabs.
- Pat the chicken breasts dry with paper towel.
- Butterfly the chicken, slice 1 breast into half to get 2 pieces.
- Dissolve 0.5 stock cube in the hot measured water.
2 Cook chicken
- Season the chicken with salt, pepper, garlic powder and dried basil.
- Heat a large frying pan with a drizzle of oil on medium-high heat.
- Add the chicken and cook for 4-5 min until golden brown on one side.
3 Finish chicken
- Flip over the chicken and cook for another 4-5 min.
- Spread the pesto on top of the chicken.
- Add the sliced mozzarella on top of the pesto chicken.
- Cover with a lid to melt the cheese, about 1 min.
- Remove the cheesy chicken, set aside on a plate and keep warm.
- Reserve the pan with the pan juices.
4 Make sauce
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the cherry tomatoes for 2 min.
- Mix in the flour and cook for 1 min, till a sandy paste forms.
- Mix in the chicken stock.
- Bring to a boil, stirring occasionally.
5 Add pasta
- Carefully add the ravioli to the sauce and stir to coat.
- Lower the heat, cover and cook for 4-5 min.
- Tear in some basil leaves, saving some for garnish.
Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!
6 Serve
- In a bowl, toss the rocket leaves with olive oil, salt and pepper.
- Serve the Caprese Chicken with Ricotta Spinach Ravioli drizzled with Balsamic Glaze and garnished with fresh basil leaves. Rocket salad on the side.
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