Chicken and Eggplant Parmesan Ravioli in Red Pesto Sauce
with Roasted Veggies and Feta
Who knew ravioli could taste like a cozy Mediterranean holiday? Chicken, eggplant, red pesto, and feta — your taste buds just packed their bags!
Cals 893 · Prot 67 · Carbs 63 · Fat 41
Chef's choice
35 min
Who knew ravioli could taste like a cozy Mediterranean holiday? Chicken, eggplant, red pesto, and feta — your taste buds just packed their bags!
Cals 893 · Prot 67 · Carbs 63 · Fat 41
Chef's choice
Ingredients
Pasta
Chicken breast
400 Grams
Paprika powder
2 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Dried thyme
2 Grams
Long Eggplant
125 Grams
Small zucchini
2 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Plain flour
10*11*
10 Grams
Red pesto
2*4*5*
50 Grams
Feta cheese
4*
50 Grams
Water
400 ML
Whipping cream
4*
75 ML
Fresh basil
15 Grams
Eggplant parmesan ravioli
4*5*10*11*
250 Grams
Allergens
*10 Wheat, *11 Gluten, *2 Tree Nuts, *4 Milk, *5 Eggs
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) | 3733 / 893 |
| Fats (g) | 41.2 |
| of which saturated (g) | 8.3 |
| Carbohydrates (g) | 63 |
| of which sugars (g) | 12.1 |
| Fibers (g) | 5.1 |
| Proteins (g) | 66.9 |
| Salt (g) | 5.2 |
*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
- Preheat the oven to 200°C/180°C fan, and line a tray with baking paper.
- In a bowl, mix a good drizzle of olive oil, paprika powder, a pinch of salt and pepper, and half the thyme.
- Add the chicken and toss to coat.
- Set aside.
2 Roast
- Slice the eggplant and zucchini into smaller bite-sized pieces.
- Deseed and chop the yellow pepper into smaller chunks.
- Add the vegetables to the tray with a good drizzle of olive oil, and remaining thyme.
- Roast for 25-30 min until the vegetables are cooked through.
Tip! Leave the salt out at this stage as the crumbled feta will provide enough seasoning when serving.
3 Fry
- Heat a large non-stick pan over medium-high heat with a drizzle of olive oil.
- Fry the chicken breasts for 5-7 min on either side until golden and cooked through.
- Transfer to a plate and reserve the pan.
Tip! If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
4 Make sauce
- Return the pan on medium heat and whisk in the flour, red pesto, and half the feta cheese (reserving the rest for garnish).
- Mix in the measured water, whipping cream, and tear in the basil.
- Bring to a boil, stirring occasionally, and cook the sauce for 1-2 min.
5 Add pasta
- Carefully add the ravioli to the sauce and stir to coat.
- Lower the heat, cover and cook for 4-5 min.
Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!
6 Serve
- Serve the Chicken and Eggplant Parmesan Ravioli in [b]Red Pesto Sauce.
- Crumble the rest of the Feta cheese over the Roasted Veggies.
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