SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL
10-15
min
cooking time
2
servings
EASY
difficulty

SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL

SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL

Ingredients

  • One 10oz package Giovanni Rana Spinach & Ricotta Ravioli
  • 1 lemon zest
  • 3 tbsp lemon juice
  • 3 tbsp butter, divided
  • 1 medium zucchini, thinly cut 1/8 of an inch (for best result use mandolin)
  • 1 cup pulled chicken (rotisserie is best)
  • 7-8 fresh basil leaves, cut into thin strips
  • Salt and pepper
10-15
min
cooking time
2
servings
EASY
difficulty

Preparation

In a large pan, melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Add lemon zest, lemon juice and season with salt and pepper. Cook ravioli according to packaging instruction. Strain and gently toss ravioli with chicken, zucchini and lemon butter. Simmer for 1 minutes longer on medium low heat. Plate ravioli and top with fresh basil.

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